Break the cheese into small chunks (see photos below for detailed instructions on getting small crumbles). Then, using your fingers, crumble the cheese into small pea-sized chunks. Place the chunks into a jar with a tight-fitting lid.
Place basil, thyme, rosemary and oregano in the jar. Pour olive oil into bottle, just enough to cover the cheese and herbs. Cover tightly, and shake gently to mix the cheese and herbs together. Refrigerate unused portions. Use within 2 to 3 days.
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