Cheese in oil is a great snack for aperitifs, banquets, and off-hour snacks. In the kitchen, it is very versatile and can be enjoyed on its own or in many recipes.

Besides being an excellent way to preserve cheese for the long term, especially when you have an abundance and can’t consume it by the expiration date.

In this really simple recipe, I used pecorino, but it can be made with any other cheese, except, of course, spreadable ones.

Fundamental is the sterilization of the jars, which must be done properly. Find the correct instructions by clicking directly here “jar sterilization”

The quantities are obviously not mentioned as it depends on how much cheese you have available. The important thing is the procedure.

Cheese is very nutritious and rich in proteins, calcium, vitamin B, and phosphorus. Combined with extra virgin olive oil, it becomes a truly excellent source of health. In fact, it protects the arteries by keeping bad cholesterol in check, is a mine of antioxidants, and benefits the digestive system.

I also recommend some recipes that you can find by visiting my blog