TIP OF THE DAY: Marinated Cheese | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures TIP OF THE DAY: Marinated Cheese | The Nibble Webzine Of Food Adventures
THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods

Also visit our main website, TheNibble.com.

TIP OF THE DAY: Marinated Cheese

One of our particular passions is fresh goat cheese. Whenever we put together a cheese plate, we always include one or more chèvres.

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.

The marinade creates a bright garnish on the bites of cheese.



  • 1/2 cup quality olive oil
  • 1/2 cup white wine vinegar
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons minced green onions
  • 3 tablespoons chopped fresh basil
  • 2 teaspoons sugar
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red pepper flakes
  • 3 garlic cloves, minced
  • 1 jar (2 ounces) diced pimiento, drained
  • 1 block (8 ounces) sharp cheddar cheese, chilled
  • 1 package (8 ounces) cream cheese, chilled (slightly frozen is better)

  • Optional garnish: chiffonade of basil, parsley sprigs
  • Crackers and/or toasts (we especially like to make “croutons,” toasted baguette slices—you can spread them with a bit of garlic butter for even more flavor)

    Festive food for any season. Photo courtesy

    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.


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


    Please follow and like us:
    Pin Share

    Comments are closed.

    The Nibble Webzine Of Food Adventures
    Follow by Email

    © Copyright 2005-2024 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.