Aug 18, 2018
Marinated Bulgarian Sheep’s Milk Feta. It’s like crack on crackers. It’s one of my favorite things in the world to make when I get a a good batch of this sheep’s milk feta from my local store. All I do is chop it up into little cubes, add spices and fresh herbs, and then cover with good olive oil. You give everything a good mix, make sure that the olive oil is truly covering the cheese and just let it sit in your fridge overnight. It’s ready to go almost immediately, but it always is nice to let the flavors marinate for at least a couple of hours before use. My go-to spices are whole peppercorns, chili flakes and sometimes I’ll add caraway seeds. Herbs run the gamut - rosemary, thyme, dill or oregano. Love this so much.
