How to make
Cut the cheese into cubes measuring 0.8″ (2 cm) by 0.8″ (2 cm). Use hard white cheese or feta. Wash 2 10 oz (300 g) jars and a 9 oz (260 g) jar. Tear the fresh basil leaf by leaf. The fresh rosemary needles are also divided from 1 whole sprig.
The three jars need about a handful of fresh rosemary and a handful of fresh basil leaves. In 1 jar put 3 cubes of white cheese on the bottom. Then add basil leaves and rosemary needles. Wash the lemon. ¼ from its peel is cut into very thin sticks. Add the lemon peel.
Add cheese cubes again and alternate, until the jar is full. Add where you can, but do not press, so that you don't crush the cheese. At the end, add a pinch of black pepper. Do the same with the other two jars. Distribute 1/2 teaspoon of paprika in the jars evenly. Finally, pour olive oil almost to the top.
Wash the caps and close the jars very well. Shake the jars. Put the marinated white cheese in the refrigerator for 5 days. Then you can consume it. I personally like it with toasted black bread and fresh tomatoes. This is it!
