Brugge Old macerated in herb oil

Ingredients

Preparation

Cut the cheese into dice.

Heat a ¼ of the oil in a pan over a medium heat and add the peeled garlic. Fry the garlic gently until golden brown.

Add the chilli pepper at the end of cooking the garlic and fry for 1 minute. At this point, add the rest of the oil and allow to cool completely at room temperature.

Place the cheese in a jar with airtight seal and add the herbs and oil with garlic and chilli pepper. Close and store at room temperature for at least a couple of days before eating.  

Notes

The oil must be cold so that the cheese does not melt when mixed in the jar.