- 1 pound Idiazabal cheese, cut in to 3/4-inch cubes
- 3/4 c La Cultivada Organic Quintaesencia Extra Virgin Olive Oil
- 4 garlic cloves, lightly smashed
- 2 bay leaves
- 3 sprigs fresh thyme
- 24 whole black peppercorns
Add all ingredients to a medium bowl and mix with a rubber spatula to combine. Cover with plastic and let marinate at room temperature for 8 to 12 hours, mixing occasionally. Serve at room temperature with tooth picks and crusty bread for dipping in the oil.
Recipe from Serious Eats