Step 1

Cut cheese into 1/2 inch cubes.

Step 2

Pack half of aromatics into bottom of clean, sterilized 16 ounce wide-mouthed glass jar.

Step 3

Pack half of cheese loosely on top of that. Then add remaining aromatics.

Step 4

Add remaining cheese to fill jar. Pour olive oil over the top, taking care to fully cover all of the cheese and additions, to avoid any oxygen getting to the ingredients (which would increase chance of spoiling early).

Step 5

Tightly close jar with cover and turn jar upside down and over a few times. Then leave it on the counter for 3-4 hours to infuse and refrigerate overnight before eating, up to 2 weeks. The olive oil will likely solidify in the refrigerator, so set out an hour or so before serving at room temperature.

Step 6

And don't toss the extra oil once you're done with the cheese, it's delicious! Toss it with pasta, use it to marinate vegetables, or whisk it into a salad dressing.