Active Time
15 Mins
Total Time
8 Hours 55 Mins
Yield
Serves 12 (serving size: 2 marinated cheese rounds)
Photo: Greg Dupree

How to Make It

1    

Combine first 7 ingredients in a small saucepan over low; cook 20 minutes. Let oil mixture cool to room temperature in pan.

2    

Slice cheese log into 24 (1/4-inch-thick) rounds. Pour some of the cooled oil mixture into a 13- x 9-inch glass or ceramic baking dish to cover bottom. Place cheese rounds in dish in a single layer. Pour remaining oil mixture over cheese to cover, distributing herbs and pepper on top of cheese rounds. Cover pan with plastic wrap; refrigerate 8 hours or overnight. Serve cheese with a slotted spoon, reserving oil for another use.