A Marinated Cheese Recipe, Dripping with Olive Oil
This marinated cheese recipe is my favorite summer appetizer. I especially obsess over marinated goat cheese with herbs and spices, because fresh chèvre is so good this time of year. You can also revive dried out aged cheeses like Manchego with this easy marinated cheese recipe.
Purple Haze, a fresh goat cheese infused with lavender and fennel pollen, marinated in olive oil with rosemary, olives, and black pepper.
What’s a cheese slut to do in the heat of summer? When the sun is beating down and leaving our wedges sweaty, it’s time to bring out this refreshing marinated cheese recipe. Marinated goat cheese with herbs and spices is my go-to, but you can also bring dried-out wedges back to life with an olive oil bath. Whatever cheese you choose, this easy marinated cheese recipe makes for a seductive soiree with warm ciabatta, fresh arugula, and chilled rosé. You’re going to want to eat this all summer long.
Here’s how to make yourself some olive oil-marinated cheese in 3 steps:
Step 1: Choose the Cheese
Choose 8 ounces of something mild and porous enough to absorb the oils.
The best cheeses to marinate are…
Soft, spreadable cheeses like chèvre, ricotta, and quark, which you can roll into nickel-sized balls.
Semi-firm, spongy cheese like feta, mozzarella, and halloumi, which absorb the marinade like a dream.
Hard, dry cheeses like Manchego, Piave, and Pecorino, which become soft and buttery when marinated.
Avoid marinating these cheeses:
Gooey, funky soft-ripened and washed cheeses like brie and Taleggio, which are too delicate and get slimy.
Punchy blues cheeses like Roquefort, which overpower the oil, unless they’re stuffed inside olives.
Marinated Manchego with orange peel, black pepper, and rosemary
Step 2: Get Some Flavors Going! These herbs go well with goat cheese and other marinated cheeses
Choose ingredients that complement the natural flavors of the cheese and olive oil, like herbs, crushed garlic, peppers, and citrus peels. And make sure to use a good extra virgin olive oil—your cheese deserves it. I chose O-Med Arbequina, which is phenomenal.
What herbs go well with goat cheese and other marinated cheeses?
Look for fresh herbs like rosemary and thyme, something with a little heat like black pepper or red chilis, and something with a little zip such as citrus peels or sweet peppers. Here are some of my favorite combinations:
Feta with garlic, thyme, olives, and lemon peel
Ricotta with fresh chili, peppercorns, orange peel, and a cinnamon stick
Manchego with sundried tomatoes, basil, and oregano
Step 3: Marinate
Layer the cheese and spices in a 12-oz mason jar and then fill with olive oil. Let marinate for at least one week. Or, to save time, gently cook your flavorings in a saucepan over very low heat, let cool, and then marinate your cheese for just 20 minutes.
Marinated Cheese Recipe
Equipment:
8 oz mason jar
Chef's knife
Ingredients:
6 - 8 oz cheese
1 cup Extra virgin olive oil to cover
2 tbsp grapeseed oil
Instructions:
Cut hard cheese into ½ inch cubes, or roll soft cheese into nickel-sized balls.
Add cheese to the jar, layering with the flavorings so they intermix well.
Pour the olive oil into the jar until everything is covered.
Store in the fridge and marinate for at least 1 week. Enjoy with warm bread and chilled wine.
Notes:
Quick method: gently cook the herbs in a saucepan over very low heat, let cool, and then marinate the cheese for 20 minutes.This keeps a really long time: I've had marinated cheese in my fridge for months.Once the cheese is gone, save the oil to use in salad dressing.The grapeseed oil keeps the oil from solidifying, but you can omit if you're in a pinch. Just make sure to let the cheese come to room temp before serving.