From Jose Andres.
3 garlic cloves
1 pound Idiazabal cheese cut into 1 inch cubes (or any hard cheese - mahon, machego, drunken goat)
1 Tbs black peppercorns
1 bay leaf
3 sprigs rosemary
1 sprig thyme
1.5 cups spanish olive oil
Split open the garlic using the flat side of a knife. Combine everything, coating cheese thoroughly. Leave out covered at room temp.
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