There's a brand of feta cheese salad cheese, (only feta cheese made in Greece can be called that these days) that does these little tubs that have cheese cubes, garlic cloves and olives in oil sold at a ludicrous markup. The thing is that the garlic cloves in those tubs are :chefs-kiss:. They're slightly softer than actual raw garlic but still crunchy and have an amazing mellow garlic taste to them.
You can find jars of pickled garlic in supermarkets but those are made with a vinegary brine that makes the cloves soft and mushy and gives them a tangy pungent flavour.
I tried peeling a bunch of garlic cloves and putting them in a jar with herbs and spices and filled it with rapeseed oil, but even after marinating in the fridge for a week they still just taste and feel like raw garlic. Got any tips?
https://en.wikipedia.org/wiki/Protected_designation_of_origin
yes that is cringe
Listen, it's just not camembert if it's not made by the ancient smelly cheese wizards of France
In the USA we have the freedom to call any old bullshit "camembert" as long as it contains less than 20% sawdust and/or mouse droppings
You should be able to put any amount of rat feces you want in your cheese and the consumers should be able to vote with their wallet if they don't like it :ancap-good:
They call it "souris" because you're supposed to smile as you ingest it