350 g cheese curd

Pile the cheese curd pieces in two 250 ml (1 cup) glass jars and cover with cooled Versatile Marinade (see recipe). Close and let stand for at least 24 hours at room temperature. If you do not plan to use it right after its maceration time, refrigerate the cheese and take it out of the refrigerator about 1 hour before serving. Keeps two weeks in the refrigerator.

Enjoy as a hors d’oeuvre, in a salad, on pizza, or pasta.

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