Marinated Cheese Recipe

Cheese: This is the main ingredient, and you can use feta or goat cheese for a creamy, tangy flavor.

Olive oil: It helps to soak the cheese and carry the flavors of the herbs and spices.

Garlic: Minced garlic adds a fresh, savory taste that pairs well with the cheese.

Dried oregano: A classic herb that gives a slightly sweet and peppery flavor.

Dried thyme: Adds a subtle earthiness that complements the other herbs.

Chili flakes: These bring a little heat to the dish, but you can use less if you prefer it milder.

Black pepper: Freshly ground black pepper adds a sharp, spicy note that balances the richness of the cheese.

One of the most important steps in this Marinated Cheese Recipe is cutting the cheese into bite-sized cubes. Here’s a simple way to do it without making a mess or ending up with uneven pieces:

1. Start by placing your block of cheese on a clean cutting board.
2. Use a sharp knife to slice the cheese into even slabs, about the same thickness. This helps the cubes cook or marinate evenly.
3. Turn the slabs and cut them into strips of the same width.
4. Finally, cut across those strips to make small cubes that are easy to eat in one bite.

Cutting the cheese into similar-sized cubes is helpful because it lets the marinade soak in evenly. If some pieces are bigger, they might stay bland inside while smaller ones get too strong. Plus, bite-sized cubes are just easier to pop in your mouth or add to a salad without falling apart.

I remember the first time I tried this, I didn’t pay attention to the size and ended up with some huge chunks and some tiny ones. The big pieces barely tasted like the herbs and spices, and the small ones got a little too spicy from the chili flakes. Now, I always take a little extra time to cut carefully—it really makes a difference. Also, using a sharp knife helps keep the edges clean and the cubes looking nice, which makes the cheese look extra inviting when you serve it.

So, next time you’re making this marinated cheese, take a moment to cut those cubes evenly. It’s a small step that makes your snack or appetizer taste better and look prettier!

• cheese - Substitute with halloumi: Halloumi has a firm texture and can be marinated similarly to feta or goat cheese.

• cheese - Substitute with paneer: Paneer is a mild cheese that absorbs flavors well, making it a good alternative for marinating.

• olive oil - Substitute with avocado oil: Avocado oil has a similar consistency and a mild flavor that works well in marinades.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and can be used as a base for marinating.

• garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can complement the marinade.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic for a more concentrated flavor.

• dried oregano - Substitute with dried basil: Dried basil offers a different but complementary herbal note to the marinade.

• dried oregano - Substitute with dried marjoram: Dried marjoram has a similar flavor profile to oregano and can be used interchangeably.

• dried thyme - Substitute with dried rosemary: Dried rosemary provides a robust, earthy flavor that pairs well with cheese.

• dried thyme - Substitute with dried sage: Dried sage offers a slightly peppery and savory flavor that can enhance the marinade.

• chili flakes - Substitute with paprika: Paprika adds a mild heat and a smoky flavor to the marinade.

• chili flakes - Substitute with cayenne pepper: Cayenne pepper provides a similar level of heat and can be used in smaller quantities.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to achieve a similar spiciness.

• black pepper - Substitute with pink peppercorns: Pink peppercorns offer a fruity and slightly spicy flavor that can add a unique twist to the marinade.

• Ensure your marinated cheese is stored in a clean, airtight container. This helps maintain its freshness and prevents any unwanted flavors from seeping in.
• Keep the container in the refrigerator. The cool temperature will help preserve the olive oil mixture and the cheese, ensuring it stays flavorful and safe to eat.
• For best results, consume the marinated cheese within 1 to 2 weeks. While it can last longer, the flavors are most vibrant within this period.
• If you wish to freeze the marinated cheese, transfer it to a freezer-safe container. Make sure to leave some space at the top, as the olive oil may expand when frozen.
• Label the container with the date of preparation. This will help you keep track of its freshness and ensure you use it within a reasonable time frame.
• When ready to use, thaw the marinated cheese in the refrigerator overnight. Avoid thawing at room temperature to prevent any risk of bacterial growth.
• Once thawed, give the olive oil mixture a gentle stir to re-incorporate any separated ingredients. The flavors will meld back together beautifully.
• Remember, freezing may slightly alter the texture of the cheese, but the taste will remain delightful. Enjoy it in salads, on crackers, or as a flavorful addition to your favorite dishes.

• Preheat your oven to 350°F (175°C). Place the marinated cheese in an oven-safe dish and cover it with aluminum foil. Bake for about 10-15 minutes until the cheese is warmed through but not melted.

• For a quick reheat, use a microwave. Place the marinated cheese in a microwave-safe bowl. Heat on medium power for 30-second intervals, stirring gently between each interval until the cheese is warmed.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add the marinated cheese and cook for 3-5 minutes, stirring occasionally, until the cheese is warmed through.

• To add a smoky flavor, use a grill. Preheat the grill to medium heat. Place the marinated cheese on a piece of aluminum foil and grill for about 5 minutes, turning once, until the cheese is warmed and slightly charred.

• For a more gourmet touch, use a double boiler. Fill the bottom pot with water and bring it to a simmer. Place the marinated cheese in the top pot and heat, stirring occasionally, until the cheese is warmed through.

• Knife: for cutting the cheese into bite-sized cubes

• Cutting board: to provide a stable surface for cutting the cheese

• Mixing bowl: to combine the olive oil, minced garlic, dried oregano, dried thyme, chili flakes, and black pepper

• Garlic press: to mince the garlic cloves efficiently

• Measuring spoons: to measure out the dried oregano, dried thyme, chili flakes, and black pepper

• Measuring cup: to measure the olive oil

• Jar: to place the cheese cubes and pour the olive oil mixture over them

• Spoon: to mix the ingredients in the mixing bowl

• Refrigerator: to chill the marinated cheese for at least 2 hours before serving

Prepare ingredients in advance: Mince the garlic and measure out the spices ahead of time to streamline the process.

Use pre-cubed cheese: Purchase pre-cubed cheese to eliminate the need for cutting.

Mix in a jar: Combine the olive oil and spices directly in the jar to save on cleanup.

Marinate overnight: Prepare the marinated cheese the night before to ensure it's ready when you need it.

Double the batch: Make a larger quantity and store it for future use, saving time on multiple preparations.