Wash thyme, shake dry, strip leaves off 3 stems and chop coarsely. Take roasted peppers from packet, pat dry (but save some of the oil) and cut into thin strips. Finely chop garlic.
Using a fork, crush brine-ripened sheep’s milk cheese into a mash. Take fresh cheese from sheep´s milk from packet, drain, place in a bowl and mix with brine-ripened sheep’s milk cheese until a smooth paste forms. Stir 1 tbsp of rapeseed oil (from the roasted peppers), pepper strips, garlic and thyme into the cheese paste and season to taste with pepper and a little salt. Spoon into small jars and decorate with the remaining thyme sprigs before serving. Serve jars with Grissini breadsticks.
Preparation time: 15 min. Level of difficulty: easy