Reminiscent of the breathtaking fields of herbs and olive groves of Provence. This effortless marinade brings out the full character of the Jarlsberg cheese. Serve alongside rustic bread and good French saucisson.
Make sure the glass jar is clean and has a tight lid.
Cube the Jarlsberg, stone the olives and thinly slice the leeks. Finely chop the oregano and green pepper, and finely mince the thyme and garlic. Layer the Jarlsberg, olives and leek inside the jar and cover in marinade. Seal tightly.
Place the jar in the fridge for at least one day and for 3 days at the most.