There was some worry that the queso fresco would be too mild and thus overpowered by the flavor of the herbs, but I did not find that to be the case. In fact, I thought I probably should have used more sliced cayenne peppers to make the element of spiciness more noticeable... but the cheese is great with just with some nice bread (we bought a wonderful semolina loaf from Chase's). I can't wait to use the oil tossed with some noodles once the cheese is all gone. If you're curious to try it (and you should be!), David Lebovitz's recipe for marinated feta can be found here.
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