In a small sauce pan, heat olive oil over medium-low heat until shimmering – about 2 to 3 minutes. Watch carefully as you don’t want it to get too hot.

Add garlic, rosemary, thyme, orange peels and red pepper flakes. Heat for an additional 3 minutes. Remove from heat and cool to room temperature.

Transfer to a shallow dish so that the cheese is covered as much as possible with oil. Refrigerate for at least 8 hours and up to 3 days.

Remove from refrigerator an hour before serving.

Serve baguette slices or crackers plus toothpicks.