Marinert Edamerost

Ingredients

 * 11 oz., scant (300g) Edam cheese
 * 1 red paprika, cut in strips
 * 1 1/4 cups (3 dl) olive oil
 * 7/8 cup (2 dl) white vinegar
 * 1 tbsp. red pepper, finely chopped
 * 1 tbsp. oregano
 * 1 tbsp. thyme
 * 1 tbsp. green peppercorns
 * 2 garlic cloves

Directions
Dice cheese the size of sugar cubes.

Prick with a fork to allow the marinade to be absorbed.

Mix all ingredients for marinade in a heavy-bottomed casserole and bring to a boil.

Cool.

Layer cheese and paprika in a jar and pour marinade over all.

Cover and chill.

Keeps 2-3 weeks in refrigerator.

Let it come to room temperature before serving, which allows cheese to come to full-flavor.