Zest and juice of 1 lemon
½ cup olive oil
1 teaspoon Dijon mustard
2 garlic cloves
2 teaspoons fresh thyme leaves
1 teaspoon fresh rosemary leaves
½ tsp salt
¼ tsp chili flakes
8 oz Point Reyes Toma, rind removed and cut into cubes (¼ - ½")
Instructions
In a medium bowl, combine all ingredients except Toma. Stir well to combine.
Add in Toma cubes, stirring gently to combine.
Place in glass container, covered, and refrigerate until ready to serve. We recommend letting this marinate a few days (or up to a week!) before enjoying to let the flavors fully develop.
