Pickled Camembert

For the pickled Camembert, cut the cheese into pieces.

Peel the onion and cut into rings. Peel the garlic cloves and cut them into thin slices. Pluck the marjoram leaves from the stems. Roughly chop them together with the sage leaves.

Layer the cheese cubes and the herbs and spices in prepared jars and pour the oil over them. The Camembert cubes must be completely covered with the oil. Close the jars tightly. The pickled Camembert must now sit in the refrigerator for at least two days so that the aroma of the herbs can better transfer to the oil.

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