From Basque country, Idiazábal cheese is made from sheeps’ milk and is usually smoked. Feel free to substitute another aged semi-hard cheese, such as Manchego, in this recipe.
- 3 cloves garlic, smashed
- 1 pound Idiazábal cheese, cut into 1-inch cubes
- 1 tablespoon whole black peppercorns
- 3 sprigs fresh rosemary
- 1 sprig fresh thyme
- 1 bay leaf
- Extra virgin olive oil
Place the garlic, cheese, peppercorns, rosemary, thyme, and bay leaf in a bowl or lidded wide-mouthed jar.
Pour enough olive oil over the cheese and other ingredients to submerge them.
Cover and leave at room temperature for several hours or overnight.
Spear the cheese on toothpicks and serve on a plate or platter.
Serves 4 to 6 as a tapa — Recipe from José Andrés via leitesculinaria.com