By Devi Poojari
Marinated Manchego cheese is the perfect addition to your cheese or charcuterie board with the added bonus of an infused oil that you can drizzle over pastas or salads.
300 grams Manchego cheese, cubed ¾ cup EVOO 8 garlic cloves, peeled 4-5 strips orange rind 6 sprigs fresh thyme 2 bay leaves ½ teaspoon red chilli flakes ¼ teaspoon salt
Add the garlic cloves and orange rind to the olive oil and allow it to simmer on a low heat until the aromas are released.
Add the bay leaves, thyme and chilli flakes once the garlic is cooked halfway through.
Season with salt and allow it to cool completely before adding the cubes of Manchego cheese.
Mix well and let it sit in the aromatic infused oil for at least 12 hours before serving with crusty bread.