Marinated Snowfields from Saxon Creamery, with rosemary, orange peel, garlic, and black pepper.
Cheese, Dripping with EVOO
When the sun is beating down and leaving our wedges sweaty,
it’s time to bring out the marinated cheese.
Preserving cheese in oil isn’t just refreshing and tasty,
it can even bring the life back to dried-out wedges in your fridge.
It also 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 marinated cheese in 3 steps.
Step 1: Choose the Cheese
Choose 8 ounces of something mild and porous enough
to absorb the oils.
– 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.
which are too delicate and get slimy.
– which overpower the oil, unless they’re stuffed inside olives.
Step 2: Get Some Flavors Going
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.
Combinations to Try:
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.
Marinated Feta with Omed olive oil, chili pepper, lemon peel, thyme, and black pepper.
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.
Enjoy!
Marinated Cheese
- 8 oz cheese
- Extra virgin olive oil, to cover
- Selected flavorings, such as:
- 2 garlic cloves, crushed
- 2-4 sprigs of fresh herbs
- 1 bay leaf
- 1 tablespoon peppercorns
- Other fun things, like citrus peels, whole spices, olives, or sun-dried tomatoes
Equipment //
- 12 oz mason jar
- Chef’s knife
Method //
- 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.
- 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 olive oil to use in salad dressing.
Shout out to Philosophy Foods for hooking me up with this dank olive oil!
- 8 oz cheese
- Extra virgin olive oil, to cover
- 2 garlic cloves, crushed
- 2-4 sprigs of fresh herbs
- 1 bay leaf
- 1 tablespoon peppercorns
- Other fun things, like citrus peels, whole spices, olives, or sun-dried tomatoes
- 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.
- 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 olive oil to use in salad dressing.
- Use a 12 oz mason jar so it doesn't overflow.
Thanks for the recipes!! I’ve never tried marinating cheese before, now it’s a summer goal 🙂
So glad you like it MJ! I hope it comes to good use. Seriously goes so well with all the summer veg!