By Alice Hart
This cheese looks beautiful and tastes even better. Let it marinate for at least a day before using in salads or on fresh bread. It will last in its oil for up to 2 weeks if you keep it chilled.
Rinse and wring out a sheet of muslin and use it to line a colander or sieve, ensuring the excess cloth overhangs the edges. Set the colander or sieve in or over a mixing bowl.