Put oil, smoked bell pepper, paprika flakes and garlic into a clean jar. Add herbs and pieces of cheese. Close the jar, put it upside-down and keep for 1 minute to make sure that the oil has distributed evenly.
Put the jar into the fridge and keep for at least one hour. You can keep it for up to two weeks – the cheese will gradually absorb more flavour.
Serve in room temperature.
Pickled cheese is great as a snack as it is or for salads. You can also add olives, thus making an excellent assortment of snacks!