Saturday, April 12

MAKE IT: Marinaded Cheese

A traditional dish in England, marinaded cheese is often found gracing the table at the holidays. I however, love to serve it for brunches as part of a cheese platter. Marinaded cheese is traditionally made with Edam, Munster, or Swiss but, feel free to experiment with any soft cheese you like.

Makes 1 lb cheese
Full time 24 hours (15 minutes to prep, at full flavor after sitting for a night but, can be eaten after 2 hours)

You will need:

1 lb soft cheese (I am using Swiss)
3/4 cup olive oil
3 tbsp white vinegar
1 tsp paprika
1 tsp dried oregano
1 tsp dried thyme
1 tsp whole peppercorns
1 tsp minced garlic

Let us begin:

In a small pot combine olive oil, vinegar, oregano, thyme, peppercorns, and garlic.

Heat over medium high heat until it boils/bubbles.

Remove from heat once it begins to boil/bubble and set aside to cool for 10 minutes.

While this cools, cut the cheese into small 1/4" cubes.

Pierce each of the cheese cubes with the end of the knife several times to help the cheese soak in the flavors.

Place the cheese cubes into a seal-able container.

Add in the paprika and toss to coat the cheese.

Pour in the cooled oil mixture and toss again to coat the cheese.

Seal container and puff out the excess air.

Allow the cheese to sit in the refrigerator overnight. You can serve it after 2 hours, but it is at full flavor after a nice long rest.

To serve drain out, excess liquid and plate up. Cheers!