Marinated Cheese Recipes

Steps:

• Slice each block of cheddar cheese into twenty 1/4-in. slices. Cut each block of cream cheese into 18 slices. Create four 6-in.-long blocks of stacked cheeses, sandwiching 9 cream cheese slices between 10 cheddar slices for each stack. Place in a 13x9-in. dish., In a small bowl, combine the roasted peppers, oil, vinegars, onions, herbs, sugar, garlic, salt and pepper; pour over cheese stacks. , Cover and refrigerate overnight, turning cheese blocks once. Drain excess marinade. Serve cheese with crackers or toasted bread.

Steps:

• In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside.
• Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight.
• To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with crackers.

Steps:

• For each of the above combinations, place all ingredients except for the feta in a small saucepan and gently heat over medium low just until tiny bubbles begin to form, 4 to 6 minutes. Remove from the heat and allow to cool completely, about 1 hour.
• Once the infused olive oil is cool, transfer half of the aromatics from the saucepan to a 16-ounce Mason jar followed by half of the feta. Repeat layering and then carefully pour the infused olive oil into the jar. Gently press the feta down if needed to ensure it is fully submerged and seal the jar with its lid (see Cook's Note). Place the jar in the refrigerator and allow the feta to marinate for at least 12 hours and up to 5 days.
• Remove the jar from refrigerator at least 30 minutes before serving to allow the solidified olive oil to liquify.

Steps:

• Place Cheddar cheese and cream cheese in the freezer for 20 minutes to firm up before slicing.
• Meanwhile, combine olive oil, vinegar, parsley, basil, green onions, garlic, pimento, sugar, salt, and pepper in a lidded jar. Cover tightly and shake vigorously. Set marinade aside.
• Remove cheeses from the freezer. Cut block of Cheddar cheese in half lengthwise, then crosswise into 1/4-inch slices. Set aside. Cut the block of cream cheese following the same procedure. Arrange alternating Cheddar and cream cheese slices standing on edges in a shallow baking dish. Pour marinade over cheese. Cover and refrigerate at least 8 hours.
• Transfer cheese slices to a serving platter in the same alternating pattern. Spoon marinade over the cheese.

Steps:

• Place the peppercorns, garlic cloves and bay leaves in a clean, sterilized wide-mouthed jar. Pour in a film of olive oil.
• Cut the goat cheese into rounds 1/2 inch thick (I get neat rounds using unflavored dental floss to cut through the cheese). Place one round in the jar and drizzle on some olive oil. Stack the remaining rounds, drizzling oil onto each round before topping with the next. Add the thyme and rosemary sprigs to the jar and pour in olive oil to cover the goat cheese rounds completely. Cover the jar and leave at room temperature for several hours, then refrigerate.

Steps:

• Cut cheddar cheese and cream cheese into 1/4 inch slices, then again in half.
• Using a small dish, place cheese slices on end alternating cheddar and cream cheese.
• Make the marinade by combining sugar, basil, salt, pepper, oil, vinegar, pimento, parsley, onion and garlic.
• Pour marinade over cheese, cover and refrigerate overnight.
• Serve with crackers.

Steps:

• In a large bowl, combine all ingredients. Refrigerate, covered, at least 4 hours or overnight.

Steps:

• Cut the cheese crosswise into 1/2-inch slices, and arrange on a serving platter.
• Sprinkle with onion, herbs, and red-pepper flakes. Drizzle with olive oil and vinegar. Season with salt and pepper.
• Let sit at room temperature for about 30 minutes. Serve with sliced bread.