Spanish pickled cheese

This recipe is for pickled nivea, roquefort or gorgonzola. It is a good accompaniment to fine meats, or use it in place of herb butter, or as an accompaniment to cheeses served (in Spain) after the main course.

Ingredients:

500 g of niva, roquefort or gorgonzola 3 pcs of onions 1.5 dl of Spanish sherry wine 1 handful of walnut kernels coarsely crushed black pepper

Procedure:

1. In a ceramic bowl with a lid (stoneware pickling dish or jar with glass lid), place layers of cheese sliced into 1 cm thick slices and finely chopped onion, sprinkle each layer with pepper and drizzle with sherry
2. 3. Cover with a lid and refrigerate for 3-4 days until the cheese has the proper aroma.