Marinated Cheese

I promised to include this for those of you who weren’t able to locate the jarred marinated cheese called for in my Warm Ravioli Salad with Marinated Cheese, Apple, and Tomato recipe.

What I like best about this homemade version is that you can select any kind of semi-soft cheese you like or combine them for variety. You can use this recipe to marinate hard cheese, too, which is also quite delicious.

Serve any remaining cheese on pizza, in salads, in sandwiches, on a cheese board, or with crostini.

Here’s my recipe:

Marinated Cheese

Makes about 1-1/2 cups

6 oz. semi-soft cheese such as feta, goat, or brie (rind intact), about 1-1/4 cups

1/2 cup extra-virgin olive oil, more if necessary

3 Tbs. Champagne vinegar

2 large cloves garlic halved lengthwise

2 Tbs. small fresh oregano leaves

1 large sage leaf

1 Tbs. small fresh mint leaves

1 tsp. multi-color peppercorns

One 3-inch strip of lemon peel (without pith)

Kosher salt

Cut the cheese into ½-inch dice. Set aside.

In a pint-size container (preferably glass) with a lid, combine the oil, vinegar, garlic, oregano, sage, mint, peppercorns, lemon peel, and 1/4 tsp. salt. Shake the jar gently until the marinade is well combined. Add the cheese to the jar, pressing it down gently to submerge in the oil (top the jar off with more oil, if necessary). Let marinate in the refrigerator for 6 hours or up to overnight before using. Use within 4 days or freeze for longer-term storage. To use, let the mixture come to room temperature then remove the desired quantity. Return to the refrigerator or freezer.

Food Safety Tip: Note that the FDA recommends storing oils infused with fresh herbs and garlic in the refrigerator for up to 4 days because the oil creates an oxygen-free environment that can support bacteria growth.

Alternatively, after marinating, freeze the container for long term storage.

––Chef Diana


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