Pickled cheese

Surprise your guests with pickled cheese - they will like it. After making a pie with cheese and herbs, I had some cheese left. She needed to be put somewhere. In my favorite blog of Venus Osepchuk, where I constantly look, I found a suitable recipe, made my own additions to it and voila: the cheese turned out to be delicious! Fragrant, soaked in wine marinade, with a bright smell of rosemary.

Maria

Recipe author

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Composition / ingredients

Servings:

Cheese

350

Olives

Onion (small)

Garlic

Rosemary (1 twig)

Chili pepper (optional)

0.2

Allspice

Sunflower oil

250

White wine (dry table)

Apple cider vinegar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 7 g

Fats 78 % 36 g

Carbohydrates 7 % 3 g

372 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 20 min

Step 1:
Measure the ingredients.
Step 2:
Cut the onion into 4 pieces.
Step 3:
Cut garlic in half. Chilli cut into slices.
Step 4:
Cut the cheese into medium cubes.
Step 5:
Marinade. Combine white wine, apple cider vinegar, vegetable oil and mix.
Step 6:
Put layers in a jar: onion and garlic,
Step 7:
...allspice, chili,
Step 8:
...olives and rosemary,
Step 9:
Cheese.
Step 10:
Pour marinade over the cheese,
Step 11:
Close the jar tightly with a lid and put it in the refrigerator for 1-2 weeks.

It is advisable not to overdo the cheese in the refrigerator for longer than 2 weeks, otherwise it will start to taste bitter, and the onion will darken.