Tremosine Formagella cheese preserved in oil

A very simple preparation and excellent starter, using few but high-quality ingredients: Formagella from the Tremosine dairy, excellent Garda extra virgin olive oil, mine from Gargnano, and pepper. Some people add walnut pieces too; the choice is yours.
INGREDIENTS FOR 2 JARS OF 500 ML
1/2 Tremosine Formagella
Black and pink peppercorns
Garda extra virgin olive oil
I halve the Formagella and remove the rind.
I cut the cheese into slices 1 cm thick.
Then into strips and cubes.
I sterilise 2 jars of 500 ml.
I pack in the cheese, pressing lightly to avoid too many gaps.
I add pink and black peppercorns, and walnuts if liked.
I fill the jars.
I fill with extra virgin olive oil.
I wait 10 minutes before closing, as they will need topping up.
I seal the jars well and invert for 5 minutes to create a vacuum.
Turn them upright; the original says they are ready when you hear the usual vacuum click. Leave to absorb the flavours for a few days before enjoying.