Pickled sheep’s cheese

Last Updated on December 4, 2024

Sheep’s cheese can be used as one of the ingredients in savoury strudels, and you can also use it to spice up a traditional French cake or quiche. Thanks to its similarity to Balkan cheese, it is also excellent in salads where it can be substituted. However, the taste is much more pronounced. Sheep’s milk cheese is also suitable for pickling.

Ingredients:

300 g of organic sheep’s milk cheese (you can find e.g. Šonov Farm or Pěnčín Farm) 5 pcs cloves of organic garlic organic olive oil bean leaf tr> rosemary

Procedure:

Cube the cheese.

In a resealable jar, gradually place layers of cheese, spices and garlic.

When the jar is almost full, pour olive oil up to the neck.

Retain the sealed jar in the refrigerator; the cheese can be used after two weeks at the earliest.

Recommendation:

Like the sheep’s version, goat’s cheese is perfect in a variety of salads, where it goes well with walnuts or cranberries, for example. It’s also delicious melted on the grill, in an egg omelette or combined with pasta.

Note:

Recipe for article: Goat or sheep cheese? You can use both in the kitchen!