The feta cheese is cut into cubes and garlic - needles. Black pepper and coriander slightly bruised in a mortar. The feta cheese ranks in the jar as between the lines put crushed bay leaf, thyme and oregano sprigs, chopped garlic, pepper and coriander. Pour olive oil, which should fully cover the products and the jar is sealed with a lid. Allow to stand for two weeks. The finished feta cheese is served as a smear on hot toast. Top sprinkle a few drops of fragrant olive oil.