But for people who don’t like chèvre and want something more unusual than a plate of cheeses, here’s a good-looking option for buffets and parties. This recipe uses cheddar and cream cheese, but you can use any block cheese (which is easy to slice into uniform pieces). We used a flavored cheddar from Cabot Creamery, which makes traditional cheddars and reduced-fat cheddars, plus flavored varieties in Chipotle, Garlic & Herb, Horseradish, Hand-Rubbed Tuscan, Hot Buffalo Wing, Hot Habanero, Smoky Bacon and Tomato Basil.

This recipe is from Comfort And Joy Food of Zeigler, Illinois. Comfort And Joy Food ships frozen cobblers, casseroles pot pies and other top-quality comfort food anywhere in the continental United States. The recipe was adapted from a recipe originally in Southern Living magazine. It can be prepared a day in advance.

Party perfect: two different marinated cheeses. Photo courtesy ComfortAndJoy.com.

RECIPE: MARINATED CHEESE

Ingredients

 
Plus

1. PREPARE the marinade by combining the first 12 ingredients in a tightly covered jar; vigorously shake and set aside.

2. CUT the block of cheddar in half lengthwise, then cut crosswise into 1/4 inch slices (basically little squares). Do the same with the cream cheese. The chef used a special butter slicing tool that works just as well to slice cheese (and costs just $5.00). It’s a real time saver. Otherwise, a knife is fine.

3. STAND the cheese slices on edge in a shallow dish, alternating the cheeses. Shake the marinade and pour it over the cheese. Cover, refrigerate, and allow to marinate for at least 8 hours.

4. GARNISH with a chiffonade of basil and parsley sprigs, if you like. It’s so pretty with all the chopped herbs and pimientos there really is no need to garnish, in my opinion. Serve with crackers or toasts.

For more photos of the process, check out ComfortAndJoyFood.com.

Variations

Use the marinade on a log of goat cheese, sliced feta or mozzarella or other fresh cheese.