Recipe: How to cure cheese in flavored olive oil
How to make canned cheese of olive oil? This method has traditionally been used to prolong the life of cheeses of all kinds, of sheep, cow or goat, cured and semi-cured. So in this post we talk about the traditional preserve of cheese in olive oil. Write down the recipe: easy and in four steps!
We recommend that you make your first preserves in a not very large pot until you find the combination of spices that you prefer for the chosen cheese. Another trick is to cut the cheese into more or less small cubes, so that it is better impregnated and fits more in the jar, although each cook has his own preferences regarding the cut of the cheeses in oil.
Cheese-in-oil canned ingredients
- Una cuña de queso (de cabra, vaca, oveja o de mezcla), que puede ser curado o semicurado.
- Aceite de Oliva Virgen Extra variedad Arbequina o Empeltre.
- Una ramita de romero.
- Una ramita de tomillo.
- Una hoja de laurel seco.
- Dos dientes de ajo.
- Bolitas de pimienta (generalmente negra, pero puedes usar otros tipos o combinarlas).
- Guindilla cayena: una unidad o dos (solo para los amantes del picante).
Keep cheese in olive oil: recipe step by step
1. Put the flavorings in a pot preserved
Sterilize in boiling water a jar of preserves and introduce into your flavorings: the rosemary and thyme sprigs, the bay leaf, the two skinless garlic cloves, the pepper and the cayenne.
2. Prepares the cheese
Remove the crust from the cheese and cut it into cubes. Introduce it together with the spices.
3. add extra virgin olive oil
Once all the ingredients are in the pot, add the olive oil until it covers all the contents.
4. Let at least two weeks
Close the pot and let it sit for at least two weeks before consuming, in a cool, dry place (not in the fridge).
5. Ready for your snacks!
You can now enjoy your cheese in olive oil with aromatic herbs, ideal for snacks. Of course, do not throw away the EVOO that you have used in its preparation, you can use it for your Toast with oil morning.
What is the ideal cheese to cure in olive oil?
- Queso de cabra: es un queso idóneo para su conservación en aceite, resulta delicioso con tomillo o con romero.
- Queso de vaca: utiliza aceite de oliva aromatizado con pimienta negra. Otra opción, apta para los más gourmets, es utilizar aceite trufado. Aquí puedes ver cómo aromatizar el aceite de oliva virgen extra con trufa. Este proceso solo dura aproximadamente dos días y, a partir de allí, hay que retirar la trufa del aceite. Por eso, elabora primero el aceite trufado, retira la trufa y úsala en tu plato favorito y, en ese mismo aceite que ha absorbido el aroma, introduce el queso que debe reposar, al menos, dos semanas.
- Queso de oveja: quedará delicioso con un toque picante. Así que, si eres un amante de este sabor, no dudes en introducir una pequeña guindilla o pimienta cayena. Te recomendamos que pruebes el queso manchego en aceite de oliva, ¡toda una delicia!
- Queso fresco: su sabor no es tan potente, pero también puedes utilizarlo con este fin. Combina muy bien con tomillo fresco y con pimienta negra.
What olive oil to choose for cheese in oil
As for olive oil for this preparation, we recommend that it be an extra virgin olive oil (the highest quality) with a mild character, such as those of the Empeltre or Arbequina variety. If you choose for example a picual, characterized by its more intense flavor with bitter and spicy notes, you run the risk of “masking” the flavor of the cheese.
And what beloleum oil do we recommend?
The answer is that it looks great with any of our three proposals: Empeltre, Arbequina or selection (Coupage from both varieties). The reason is that all three are smooth and balanced.
But, if we have to opt for a variety, we are left with our family tradition of using the empeltre, typical of the Aragon area, to make these cheeses in oil and other preserves such as the loin, the rib or the oreada sausage.
Here you can See the Empeltre Beloleum product sheet, perfect for the recipe of cheese in oil with the most traditional flavor. Enjoy this delicacy!
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