📝 About This Recipe
Hailing from the rustic heart of Portugal's Alentejo and Beira regions, Queijo de Azeite is a timeless method of preserving firm goat or sheep cheese in liquid gold. This 'petisco' transforms simple cheese into a luxurious, herb-scented delicacy that absorbs the peppery notes of extra virgin olive oil and the warmth of Mediterranean aromatics. It is the ultimate artisanal appetizer, perfect for sharing with friends over a glass of robust red wine and crusty sourdough bread.
🥗 Ingredients
The Cheese
- 400 grams Firm Cured Goat Cheese (Queijo de Cabra Curado) (cut into 1-inch cubes)
- 400 grams Firm Cured Sheep Cheese (Queijo de Ovelha Curado) (cut into 1-inch cubes)
The Infusion Base
- 750 ml Portuguese Extra Virgin Olive Oil (high quality, fruity and peppery)
- 6 pieces Garlic Cloves (peeled and lightly smashed)
- 4 pieces Dried Bay Leaves (whole)
Herbs and Spices
- 1 tablespoon Dried Oregano
- 1 teaspoon Whole Black Peppercorns
- 1/2 teaspoon Whole Pink Peppercorns (for color and floral notes)
- 1/2 teaspoon Dried Red Chili Flakes (optional for a hint of heat)
- 2 pieces Fresh Rosemary Sprigs (washed and completely dried)
- 3 pieces Fresh Thyme Sprigs (washed and completely dried)
- 2 strips Lemon Peel (yellow part only, pith removed)
👨🍳 Instructions
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1
Sterilize a large glass jar (approximately 1-liter capacity) by boiling it in water for 10 minutes or running it through a high-heat dishwasher cycle. Ensure the jar and lid are completely dry before proceeding.
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2
Prepare the cheeses by removing any wax rinds and cutting them into uniform 1-inch cubes. You can also use small whole cheese wheels (merendeiras) if they fit the jar.
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3
Peel the garlic cloves and crush them gently with the side of a knife to release their essential oils while keeping the cloves intact.
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4
In a small skillet over very low heat, combine 1/2 cup of the olive oil with the smashed garlic, peppercorns, and bay leaves. Heat gently for 3-5 minutes until fragrant, but do not let the garlic brown.
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5
Remove the skillet from the heat and allow the oil and aromatics to cool completely to room temperature. This is a vital step to ensure the cheese doesn't melt when added.
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6
Place a few peppercorns, one garlic clove, and a sprig of thyme at the bottom of the sterilized jar.
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7
Add a layer of the mixed cheese cubes, filling about one-third of the jar. Avoid packing them too tightly so the oil can flow between the pieces.
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8
Add another layer of aromatics, including a strip of lemon peel, a bay leaf, and a sprinkle of dried oregano and chili flakes.
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9
Continue layering the cheese and aromatics until the jar is filled, leaving about an inch of headspace at the top.
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10
Tuck the fresh rosemary sprigs down the sides of the jar against the glass; this creates a beautiful visual display for your pantry or table.
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11
Pour the cooled, infused oil (including the garlic and spices from the pan) over the cheese. Top off with the remaining fresh extra virgin olive oil until the cheese is completely submerged.
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12
Gently tap the jar on a folded kitchen towel on the counter to release any trapped air bubbles that could cause spoilage.
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13
Seal the jar tightly and store it in a cool, dark place for at least 3 to 5 days. This waiting period allows the flavors of the herbs and oil to deeply penetrate the cheese.
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14
When ready to serve, use a clean fork to remove the cheese and some aromatics. Serve at room temperature for the best texture and flavor profile.
💡 Chef's Tips
Always ensure the cheese is fully submerged in oil; any exposed cheese can develop mold over time. Use 'Curado' (cured) cheese rather than 'Fresco' (fresh) cheese, as the higher moisture content in fresh cheese can lead to spoilage. If storing in the refrigerator, the olive oil will solidify; simply leave the jar on the counter for 30 minutes before serving to return it to a liquid state. Don't discard the oil once the cheese is gone! It is incredibly flavorful and makes an excellent base for salad dressings or for dipping bread. Ensure all fresh herbs are bone-dry after washing before adding them to the oil to prevent any bacterial growth.
🍽️ Serving Suggestions
Serve with thick slices of toasted 'Pão Alentejano' or a rustic sourdough loaf to soak up the aromatic oil. Pair with a glass of full-bodied Portuguese red wine from the Douro or Alentejo regions. Include it as part of a 'Tábua de Enchidos' (charcuterie board) alongside presunto, chouriço, and marinated green olives. Drizzle a small amount of wildflower honey over the cheese just before serving for a delightful sweet and salty contrast. Accompany with 'Tremoços' (lupini beans) and roasted red peppers for an authentic Portuguese petisco experience.