4 camembert cheeses (each 125g or one larger)
thyme, sage, rosemary (fresh or dried), sprigs of bay leaves, black peppercorns, olive oil
4 camembert cheeses (each 125g or one larger)
thyme, sage, rosemary (fresh or dried), sprigs of bay leaves, black peppercorns, olive oil
Trim the white rind from the outside of the cheese
Cram layers of cheese and herbs into a long glass jar, using plenty of herb
Add enough olive oil to the jar to fully cover the cheese
Close the jar hermetically
Store in the refrigerator and let it rest for at least 10 days
Storage time: 3 months
