Can be prepared in 45 minutes or less but requires additional unattended time.

Ingredients

　　1 tablespoon fennel seeds, crushed

　　1 teaspoon crushed dried hot red pepper flakes

　　6 to 8 rosemary sprigs

　　the zest of 1 lemon, removed with a vegetable peeler

　　1 to 1 1/2 cups olive oil

　　In a 1-pint jar with a tight-fitting lid combine the cheese with the fennel seeds, the red pepper flakes, the rosemary, and the lemon zest, pour enough of the oil over the mixture to cover the cheese completely, and let the cheese marinate, covered, and chilled, for at least 1 week and up to 4 weeks. Let the mixture come to room temperature before serving.