In a small saucepan, heat olive oil, thyme, rosemary and chile over medium heat until the oil is hot - about two minutes. Remove from heat and cool to room temperature.

Put cheese curds in a glass bowl. Pour the olive oil mixture over curds, cover and refrigerate for at least 4 hours.

Remove from refrigerator and allow to come to room temperature before serving. Note: Can marinate up to three days - the longer the better for more flavor!