Cut the cheese into cubes.
Squeeze the juice out of the lemon.
Prepare the sun-dried tomatoes, Basil, thyme and pepper mixture. Dried herbs can be taken to your liking.
In a dry jar, lay out layers of cheese, dried tomatoes and dried herbs. Leave a pinch of herbs to add to the oil.
To make the cheese marinate faster, it is advisable to warm up the filling oil a little. Put it in a saucepan, add the lemon juice and a pinch of the remaining herbs. Put on fire and heat until warm, 1 - 2 minutes. This time I took vegetable oil.
Add the warm oil to the jar. At first, the marinade will be cloudy, but after a while it will become transparent.
Shake the jar a little so that the air bubbles disappear, close the lid and leave at room temperature for a day. Then put it in the refrigerator.