Cheese in oil

We have written before that extra virgin olive oil is a perfect way to extend the shelf life of products. The olive oil prevents oxygen from reaching the products, which makes spoilage impossible. This method is part of the repertoire of the home cook everywhere in the Mediterranean.

Cheese can also be preserved for longer this way. In Spain this is called queso en aceite , while in Italy it is called formaggio sott'olio . In Greece it is known as tyrí se ládi (τυρί σε λάδι) , although you have of course come across this variant in the local supermarket as a jar of feta in oil.

In addition to the benefits already mentioned, the extra virgin olive oil also prevents the cheese from drying out. You can even use this method to give already dried out cheese a longer (or new) life. The olive oil also makes the cheese extra tasty. Cheese in olive oil tastes soft, full and fresh. Especially if you store the cheese in good extra virgin olive oil and add some extra herbs or spices, such as thyme, rosemary, garlic, chili pepper, peppercorns or sun-dried tomatoes.

All types of cheese are suitable. Whether they come from the Mediterranean or the North Sea, it doesn't matter.

All you need is a super clean or even sterile preserving jar. Put the cheese in cubes or strips in the jar. Add herbs and spices if desired and pour in the extra virgin olive oil until everything is covered in oil.

Seal the jar airtight, put it in a cool, dark place and after just a week you can enjoy something special. Super tasty on a cheese board or even on (or rather between) a toasted sandwich.

With this innovative and tasty method you can not only enjoy a longer shelf life of your favorite cheese, but also a unique taste experience that will spoil your taste buds. Transform your cheese into a versatile ingredient that adds a touch of Mediterranean tradition to your culinary repertoire.