The cheese is ready to eat after 1 day but becomes even more flavorful after 3 or 4 days in the marinade. Refrigerate it after 24 hours if you don't plan to serve it immediately but bring it to room temperature before serving.
3/4 pound Manchego cheese, rind removed
2 garlic cloves, smashed
1 1/2 teaspoons coarsely cracked black pepper
3 one-inch sprigs fresh rosemary
2 sprigs fresh thyme
1 bay leaf, in 3 to 4 pieces
2 strips orange zest
1 cup extra virgin olive oil
Cut the cheese into bite-size cubes. Put the cheese in a bowl with the remaining ingredients and stir well. Cover and let stand at cool room temperature for 24 hours, stirring often to redistribute the seasonings. With a slotted spoon, transfer the cheese cubes to a serving bowl or plate and serve with toothpicks.
Serves 8
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