Cut the feta into 12mm - 15mm squares, about 5 - 6 mm thick, slice the garlic, lightly crush the peppercorns and coriander seeds in a mortar.

Pack the feta into a jar, interspacing layers with garlic, crushed peppercorns and coriander seeds and the herbs and bay leaf.

Pour in enough olive oil to cover the cheese.

Close tightly and leave to marinate in the refrigerator for at least two weeks.

Serve drained, with crackers!

from: Anne Bryant, Canberra