How to Make Oil-Cured Cheese

By lorik

Ingredients

• From Saveur

Preparation

Step 1

Part of the beauty of queso en aceite is that it’s dead-easy to make and infinitely adaptable. First, choose a hard cheese. Parmigiano-Reggiano, aged gouda, or even a crumbly cheddar will do the trick, but for the real-deal Spanish stuff, opt for an aged manchego. Trim off any rinds, cut the cheese into chunks or batons, and place them snugly in a glass jar along with any aromatics you fancy such as rosemary, chiles, or citrus zest. Fill the jar to the brim with your favorite extra-virgin olive oil, screw the lid on tight, and ya está—set it in a back corner of your cupboard, and forget about it for up to six months (though it’ll be ready for noshing after two weeks).