1. Cut the cheese into cubes about 2–3 cm in size.
2. Place the cheese on absorbent paper and let it drain well (to prevent the oil from spoiling).
3. In the sterilized jar, layer the cheese cubes alternately with: the peppercorns, the herbs (thyme and rosemary), the chili flakes, and the lemon zest.
4. Fill the jar with olive oil until all ingredients are completely covered.
5. Seal the jar tightly and store it in the refrigerator for at least 3 days (ideally 5–7) to allow the flavors to fully develop.

Tips:

• You can also add sun-dried tomatoes or green olives for extra flavor.
• Keeps in the refrigerator for 2–3 weeks.
• The flavored oil can be used later in salads or cooking.