Rescue dried-out cheese with this simple trick ...Middle East

It's just cheese, olive oil, and some herbs or spices. (Matt Taylor-Gross/)This story was originally featured on Saveur.When Pedro, my host father, offered me some cheese, I didn’t expect him to reach into the kitchen cupboard. The previous weeks as an American teenager in Castilla-La Mancha had felt like Spanish culinary hazing: I’d survived blood sausage, octopus, even pig ears a la plancha—but unrefrigerated cheese on a 100-degree day? That sounded downright hazardous.Then Pedro handed me a jar. Filled with glistening white cubes suspended in yellow-green olive oil, it didn’t resemble any cheese I’d ever seen. “This is my mother’s queso en aceite,” he said with a wink, “and I think you’ll

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