MARINATED MANCHEGO CHEESE
½ cup Extra Virgin Olive Oil, best quality
1 Pound Manchego, Pecorino or hard cheese of choice; rind removed and cut into 1 inch chunks
½ Tablespoons whole Peppercorns
½ Tablespoons Fresh Rosemary, Thyme or Oregano; washed and torn to small clusters
In a small crock or jar with lid, combine all ingredients and let sit for at least an hour at room temperature.
The cheese can be stored in fridge for up to a week, but the olive oil will solidify, so bring it to room temperature before serving. You could also add olives, sundried tomatoes or roasted peppers of your choice to the mix as well.