Tangy Marinated Cheese Blocks for Easy Entertaining

Ingredients for Marinated Cheese

Base Ingredients

• Block Cheeses (Cheddar, Mozzarella, Provolone): I usually go for a mix of sharp cheddar for a punch, a mild mozzarella for creaminess, and a provolone for that subtle, almost nutty bite. Don’t use pre-shredded, hon, it just doesn’t absorb the marinade the same way.
• Good Quality Olive Oil: This isn’t the time for the cheap stuff! A good extra virgin olive oil makes all the difference. It’s the silky, flavorful base that carries all those amazing herb notes.

Flavor Boosters

• Fresh Garlic: I’m a garlic fiend, so I use a lot. It infuses such a lovely aroma. I tried dried once, and it was… fine, but fresh garlic has that zing you can’t beat.
• Fresh Herbs (Rosemary, Thyme, Parsley): These are non-negotiable for me. Rosemary and thyme give it that earthy, aromatic depth, and parsley brightens everything up. I’ve tried basil, and it was okay, but these three are the dream team for Marinated Cheese.
• Red Pepper Flakes: Just a tiny pinch for a little warmth, not necessarily heat. It adds a subtle kick that makes you go, “What’s that?” in the best way.

Seasonings & Finishing Touches

• Lemon Zest: This is my secret weapon! It provides a bright, citrusy lift that cuts through the richness of the cheese and oil. I didn’t expect that, but it really works.
• Sea Salt and Freshly Ground Black Pepper: Seasoning is key, even in a marinade. The salt helps draw out the flavors, and fresh pepper adds a bit of spice.

Instructions

Prep Your Cheese for Marinated Cheese:

First things first, get your cheese blocks out. I usually aim for about 1-inch cubes, give or take. Don’t worry about them being perfectly uniform, a little rustic charm is good! I just grab my biggest cutting board and go to town. The smell of fresh cheese always makes me happy, even before the marinade hits it. Try to keep them somewhat similar in size so they marinate evenly, but if one’s a little chunkier, it’s just a bonus bite later!

Mince the Aromatics:

Next, let’s get those flavors ready. Peel and mince your garlic really, really fine. The smaller, the better, so it can really infuse into the oil. Then, finely chop your fresh rosemary, thyme, and parsley. I love the smell of the herbs as I’m chopping them, it just fills the kitchen with such a fresh, vibrant aroma. I always make sure to get them super fine, because nobody wants a huge chunk of rosemary in their Marinated Cheese, oops!

Whip Up the Marinated Cheese Base:

Grab a medium-sized bowl or a glass jar. Pour in your good quality olive oil. Now, add the minced garlic, chopped fresh herbs, a pinch of red pepper flakes, lemon zest, and a good sprinkle of sea salt and freshly ground black pepper. Give it a really good stir to combine everything. This is where the magic starts to happen! You’ll see the oil start to take on the colors of the herbs, and the smell is just incredible. Taste it! Adjust seasonings if you feel it needs a bit more oomph.

Combine Cheese and Marinade:

Carefully add your cheese cubes to the bowl with the marinade. I like to use a spatula to gently fold the cheese into the oil, making sure every single cube gets coated. This step is where I always get a little messy, a rogue cheese cube always tries to escape! Just be gentle, we don’t want crumbly cheese. We want beautifully coated, ready-to-soak-up-flavor cubes of Marinated Cheese.

Let Your Marinated Cheese Chill Out:

Cover the bowl tightly with plastic wrap or put a lid on your jar. Now, the hardest part: waiting! Pop it in the fridge for at least 4 hours, but honestly, overnight is even better. The longer it sits, the more those amazing flavors meld and deepen into the cheese. I’ve tried rushing it, and it’s just not the same. Patience is a virtue, especially with Marinated Cheese!

Serve Your Flavorful Marinated Cheese:

When you’re ready to serve, take the Marinated Cheese out of the fridge about 30 minutes before so it can come to a more palatable temperature. The olive oil might be a bit solidified, but it will loosen up as it warms. Give it another gentle stir. I usually transfer it to a pretty serving bowl, making sure to get plenty of that delicious herby oil with it. It should look vibrant, smell incredible, and taste absolutely divine!

Marinated Cheese: Storage Tips

This Marinated Cheese is a fantastic make-ahead appetizer, which is why I love it so much. Once you’ve made it, store any leftovers (if there are any!) in an airtight container in the fridge, making sure the cheese is fully submerged in the olive oil. I’ve found it keeps really well for up to a week. Honestly, the flavors just keep getting better over time, so don’t be afraid to make a big batch. I microwaved it once to try and speed up the room temperature process, and the oil separated, so don’t do that lol. Just let it sit on the counter for 30 minutes before serving. It’s not one of those dishes that gets sad after a day or two, it thrives!

Marinated Cheese: Ingredient Substitutions

Okay, let’s talk swaps for this Marinated Cheese. For the cheese itself, you can totally play around! I’ve used goat cheese logs, cut into rounds, and that was surprisingly delicious, though it absorbed the marinade a bit differently. Feta cubes also work, but they bring a saltier, tangier profile, which some people love. I tried using a super soft brie once, and it just… fell apart. Not ideal. For herbs, if you don’t have fresh rosemary or thyme, fresh oregano or marjoram can step in. Dried herbs are really not the same, I tried it once and it worked… kinda, but the texture and intensity are different. You could even add a few sun-dried tomato pieces or Kalamata olives to the mix for an extra layer of flavor. Just have fun with it!

Serving Marinated Cheese with Flair

How do I serve this Marinated Cheese? Oh, let me count the ways! My absolute favorite is with a crusty baguette, sliced thin, perfect for soaking up all that delicious herby oil. Crackers are good too, especially those plain water crackers that let the cheese shine. For a more substantial spread, I love to arrange it on a platter with some cured meats, a handful of olives, and maybe some roasted red peppers. This dish and a glass of crisp white wine? Yes please! It’s also fantastic on top of a simple green salad, or even as a flavorful addition to an antipasto platter. It’s versatile like that, fitting any mood or occasion.

Marinated Cheese: A Simple Pleasure’s Backstory

While this particular Marinated Cheese recipe is my own spin, the concept of marinating cheese isn’t new, it’s got roots in Mediterranean cultures, where preserving and enhancing food with olive oil and herbs is a time-honored tradition. Think of Italian marinated mozzarella balls or Greek feta. It’s about taking something simple and elevating it with what’s readily available good oil, fresh herbs. For me, it connects to that feeling of abundance and hospitality, of sharing something flavorful and homemade with loved ones, without needing a fancy kitchen or complex techniques. It’s a testament to how humble ingredients, treated with a little love, can become something truly special.

Frequently Asked Questions

→ Can I use other types of cheese for Marinated Cheese?

Oh, absolutely! I’ve experimented with so many. Halloumi works great if you want something firmer, or even a mix of provolone and fontina. Just avoid anything too soft like brie, as it tends to break down in the marinade. Stick to semi-firm blocks for the best results!

→ What if I don’t have fresh herbs for this Marinated Cheese recipe?

While fresh herbs are truly the star here, you can use dried in a pinch, but reduce the quantity significantly, maybe by a third. The flavor will be more concentrated. I tried it once, and it worked, but it just didn’t have that vibrant, fresh aroma that makes this Marinated Cheese so special.

→ How long should I marinate the cheese for best flavor?

Honestly, the longer, the better! At least 4 hours is a good start, but I find that overnight or even 24 hours truly lets the cheese soak up all those amazing flavors. I once rushed it to just an hour, and while it was okay, it wasn’t the flavor bomb I usually expect.

→ Can I freeze leftover Marinated Cheese?

I wouldn’t recommend freezing this Marinated Cheese. The texture of the cheese can change quite a bit after freezing and thawing, becoming crumbly or mealy. Plus, the olive oil might separate. It’s best enjoyed fresh from the fridge within a week or so, trust me on this one!

→ What else can I add to the Marinated Cheese for different flavors?

Get creative! I sometimes add a few capers, finely chopped sun-dried tomatoes, or even a tiny bit of orange zest for a surprising twist. Black olives or a sprinkle of dried oregano can also add a Mediterranean flair. Experiment with what you love!