Here is a suggestion I found among my mother-in-law’s recipes: Cheese in Oil. Ideal as an appetizer, to be enjoyed on its own, with breadsticks or bread, or to be used for other cheese-based recipes. Also great as a gift.

Sometimes, in fact often, I end up with leftover cheese, especially when I prepare polenta with friends. I’m always afraid of not buying enough, so I inevitably end up with large stocks of uneaten cheese in the fridge.

If the cheese in question is Toma, I solve the problem by putting it in oil, with the recipe passed on to me by my mother-in-law. This is a very quick and practical system that allows you to eat a little at a time, without overdoing it.

Besides Toma, you can preserve Pecorino, Grana Padano, Feta, or other cheeses with this method: the important thing is that they are not too fresh, otherwise they would absorb too much oil. Ideally, it should be a slightly more matured cheese. Otherwise, in the recipe procedure, I’ll explain what to do.

I simply used olive oil (extra virgin is also perfect) and some flavor. If you want, you can flavor it with other tastes, such as chili pepper, parsley, rosemary, marjoram, thyme, garlic, black pepper, or truffle. We like it this way: simply with oil and a few pink peppercorns.

The first thing to do, however, is to sterilize the jar you’ll use, boiling it in boiling water for at least 20 minutes. Sterilization is essential to eliminate bacteria present in the food and thus prevent the formation of botulinum, which is very harmful to our health.

Don’t worry about the oil you use for preservation. Once the cheese is finished, don’t throw it away, but instead, you can use it to flavor salads or as a condiment for other recipes.

But now let’s see together how to make the recipe for Cheese in Oil. Prepare the ingredients, and let’s get started.

And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.

Gabriella

More snacks to try: