Prep the cheese: cut into uniform 1-inch cubes and pat dry with a clean towel.
Make the oil bath: in a small skillet, gently warm olive oil with garlic slices, oregano, thyme, red pepper flakes, and lemon zest for 5–7 minutes on low. Let the oil cool to room temperature.
Assemble the jar: place the cheese cubes in a clean glass jar or container. Pour the cooled oil over the cheese, ensuring every cube is submerged. Add more oil if needed to cover completely. Seal and shake to mix in the aromatics.
Marinate and rest: refrigerate for at least 4 hours; 24 hours is ideal for deeper flavor. The cheese will stay good for up to about 2 weeks if kept submerged.
Bring to serving temperature: 15–20 minutes before serving, remove from fridge and let sit at room temperature for easy scooping. Garnish with fresh parsley or basil if desired.
