Pickled Feta Cheese 2

* 4-6 servings

Rinse, drain and coarsely dice the feta cheese. Peel the garlic cloves and slice lengthwise. Pluck the rosemary needles. Coarsely crush the peppercorns in a mortar. Peel the lime thinly and squeeze it. Layer the rosemary, cheese, garlic, pepper and lime zest in a sealable container, evenly distributing the rosemary. Stir the oil through with the lime juice and mold over the cheese. Close the container and let the cheese cool for at least 2 days. Next, serve with white bread, olives and a glass of wine as an evening snack.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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