1 lb Panela cheese or Queso Fresco 6 cloves garlic – chopped & crushed
1/3 cup olive oil 1/3 cup corn oil
2 Tbsp. ground oregano

Chop the garlic and crush it with the side of your knife. Combine the olive oil, corn oil, garlic, and oregano; whisk until blended. Place the cheese in an ovenproof baking dish–a pie plate works well. Poke holes into the top of the cheese with a fork. Pour the garlic and oil mixture over the cheese. Cover and refrigerate for at least four hours or overnight. Baste the cheese with the oil several times while it is in the refrigerator.

Preheat your oven to 250 degrees and bake the cheese, uncovered, for 15 minutes. It will become slightly soft. Serve with crackers or hard rolls.

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