How to marinate cheese in oil?

Instructions: Cut hard cheese into ½ inch cubes, or roll soft cheese into nickel-sized balls. Add cheese to the jar, layering with the flavorings so they intermix well. Pour the olive oil into the jar until everything is covered. Store in the fridge and marinate for at least 1 week. Apr 15, 2023

How do you serve cheese cubes?

Cheese cubes can be enjoyed in a variety of ways. They can be eaten on their own as a quick and convenient snack, paired with fruits or nuts for a simple appetizer, or added to salads and pasta dishes for a burst of flavor and texture .

How long does cheese in oil last?

As long as you choose to make your marinated feta cheese using high-quality olive oil, it should last at least two to three weeks in the fridge .

How long does cheese last in olive oil?

Cover completely with extra-virgin olive oil, making sure that the cheese is fully submerged—take care here, because any parts of the cheese that are not submerged will grow mold. Seal the jars, and then store at room temperature for up to six months .

How do you serve cheese at a party?

Let the cheeses rest on the counter for at least 30 minutes before serving as it tastes totally different at room temperature vs cold. Also think about letting guests slice their own semi-hard cheese vs pre-slicing it, as cheese slices can dry out around the edges if left to sit for too long.

How do you keep cubed cheese from drying out?

CLEAN: cheese absorbs other flavors, so keep yours away from aromatic foods like onions or that great curry you made for lunch. COLD: most cheeses are comfortable between 34 and 38 degrees. COVERED: cheese loses flavor and moisture when exposed to air, so make sure to keep it covered with parchment paper.

How do you keep cubed cheese fresh?

Store all types of cheese in the vegetable crisper of the refrigerator, where the temperature is cold and stable. Use a fresh piece of plastic wrap or wax paper to rewrap cheese after each use.

What is the most popular cheese dish?

Most Popular Cheese Dishes in USA Macaroni and Cheese : The ultimate cheesy comfort food, macaroni and cheese is a staple in American households. Whether baked or stovetop-style, this dish combines creamy melted cheese with tender pasta for a satisfyingly gooey experience.

Can you preserve cheese in oil?

Olive oil can be a great way to preserve cheese . The oil serves as a barrier against bacteria and other microorganisms. But when fresh herbs or accompaniments are added to flavor the oil, that will decrease the shelf life, as fresh produce contains water, which allows bacteria to live and grow.

Can you use oil as a marinade?

To make a simple marinade take your oil of choice and add it to an equal part of acid (vinegar, lemon juice, wine, etc.).

Can you fry cheese in oil?

For best results with fried cheese, heat your oil to 375°F . A higher temperature will cook the outside of the cheese before the inside is done, while a lower temperature can make cheese greasy. When cooking in batches, make sure the oil temperature returns to 375°F before you start the next batch. Fry consistent sizes.

Can you marinate with oil?

Oil is a must-have for your marinade . Most herbs and spices only reveal their aromatic flavors when combined with oil. Soy sauce: Soy sauce is a great replacement for or addition to salt when you're looking for an exceptional marinade.

Easy Cheese Appetizer Recipe, Marinated Cheese Appetizer, Make Ahead Appetizer (2024)

Dec 12, 2019 | Appetizers, FOOD, Recipes | 23 comments

Nine years ago, I first posted this marinated cheese recipe and it’s been a fan favorite ever since. While it presents like a gourmet crowd pleaser, it’s easy enough for all of us to make. Since I first posted this, stores have started selling cheese cut up in perfect squares for us. Yes, food hospitality keeps getting easier, but no, I still haven’t updated these old phone pictures. 🙂

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Growing up in the good ‘ole dairy state of Wisconsin, I assumed I had sampled every version of cheese appetizer known to munchers like myself. Obviously not because this unbelievably delicious make ahead marinated cheese appetizer is TO DIE FOR and I am not even a huge cold sliced cheese fan. (Ducking now. Blasphemy to my home state.)
My friend introduced this unique make ahead appetizer recipe to me and she mentioned it is her “Go to” appetizer for every event. For years, people have requested it and I know why. Do NOT by pass this recipe. It’s so easy (although you do have to think ahead a bit) and 100% gourmet tasting without all the work. It’s a great appetizer to make ahead and have ready the day of your party. One less thing to cause worry.

Make Ahead Easy Cheese Appetizer Recipe: Marinated Cheese
1 envelope of Good Seasons Italian Dressing
1/2 cup vegetable oil
1/4 cup white vinegar
2 TB water
2 TB minced green onions
1 1/2 tsp sugar
12 oz package Monterrey Jack
12 oz package Sharp Cheddar
8 oz package cream cheese (not softened)
4 oz jar diced pimentos, drained
Mix 1st six ingredients together.
Cut cheeses into small squares and arrange in an alternate pattern.
Pour pimentos over cheeses then pour dressing mix over all.
Marinate overnight in fridge.
Drain excess dressing (optional). For optimum presentation, draining the dressing “may” be recommended, but for the most delicious factor, excess dressing is yummy. 😉
Serve with crackers. (Since the layers are cheese, cream cheese, cheese, it’s easy to get on the cracker, but keep a fork near by to assist if necessary.)

It’s so good, it’s hard not to eat the whole thing before the party.

Do you need some more quick and easy appetizer ideas?

Don’t miss out on my easiest ever Cheese ball Appetizer and a few more ideas. We make the cheese ball “just because”…it’s so good.

Other posts you might enjoy

Lynnon December 19, 2010 at 6:44 pm
I love cheese and I have never heard of it served this way. It looks so good.
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Shannon K.on December 19, 2010 at 6:57 pm
Jens – How do you eat this? Doesn’t the creem cheese make it hard to get on crackers? It looks awesome, I’m just having a hard time figuring out if I’d need a fork with this rather than a cracker! 🙂 Thanks!!!
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- Jenson December 19, 2010 at 7:55 pm
  @Shannon K., Ok, maybe I need to go add some more directions. Since they are kind of layered sandwiches (cheese, cream cheese, cheese), it’s not hard to get on the cracker since the outsides are the sliced cheese, but it needs a fork in it to be “proper.” lol I don’t think we use it. 🙂 haha
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Jennon December 19, 2010 at 7:12 pm
Looks fantastic! Thanks for the recipe. I was looking for something for our Christmas Eve appetizer meal and this will be it 🙂
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KimHon December 19, 2010 at 9:30 pm
Oh absolutely YUM!! I cant wait to make this.. Im thinking I might have to make it for our Christmas menu and then again to take to my girlfriends New Years Eve party.. That is beautious and I know its gonna taste divine!
Thanks so much!
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Kathyon December 19, 2010 at 9:36 pm
So how exactly did you put the litte cheese sandwiches together? And what size did you cut them – 1″ x 1″? Did you buy block or deli sliced Monterrey Jack and cheddar cheeses? If deli sliced how thick do we ask for them to be sliced? I can’t imagine that you put the cream cheese on each little sandwich – there has to be an easier way. Is it just a thin layer of cream cheese? I’m guessing softening the CC is a good idea? I am always looking for easy and yummy 🙂 And this does look yummy.
Thanks!
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- Jenson December 20, 2010 at 11:31 am
  @Kathy, Here is what my friend said after I had this for the first time. It is easy, but a bit more time consuming this way with each individual block. I spread more at once, and you could buy pre-sliced, it will just be more expensive.
  “I did not buy precut anything. I bought 12 oz blocks of sharp cheddar and Monterey Jack cheeses. I set each block of the hard cheese on its edge so that if you were looking at it straight on from the side you are looking at a rectangle. I sliced each block with a cheese slicer, from the top edge down and then stacked several slices together at a time and cut them down the middle. That is what makes the squares. I just lay the cream cheese flat after it has been unwrapped and cut it down the middle and then cut each square as I need it.
  You alternate the cheeses, with the cream cheese in the middle. You do not want any of the cheeses softened, especially not the cream. If your cream cheese is very cold, you can get a nice slice out of it to put in between the other two. If not, then you do have to spread it and yes, you have to put the cream cheese on each little sandwich! As far as thickness of the layer, you can put just enough to make the two hard cheeses stick together or you can make that layer of cream cheese as thick as the two hard cheeses. It is a matter of personal preference. I am a creature of habit I guess and I always start with cheddar, cream, monterey jack and put it on my dish. Then I start that pattern all over again. I always end up extra cream cheese and one of the hard cheeses so that the last couple of sandwiches has one type of hard cheese and cream cheese in the middle. I marinate these with the rest and then let my fam have them before I take the dish to whatever function.
  This is not a precise thing!”
  Reply
  - Kathyon December 20, 2010 at 8:43 pm
    @Jens, Thanks! It never occurred to me to slice the cream cheese. It does sound easier that way.
    Reply
Carmen @ Life with Sprinkles on Topon December 19, 2010 at 9:47 pm
Ummm! YUM!!!! That looks delicious!!!!
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Jacquelineon December 21, 2010 at 9:17 am
It may seem a bit late to be deciding on a appetizer for Christmas but this is it! I too hail from the home state of Wisconsin – Madison, so I am big on cheese too. This is fabulous and I can’t wait to serve it.
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Kristineon December 22, 2010 at 9:22 am
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Thank you for introducing this WI girl to another cheese appetizer. This will be served on Christmas Eve in Milwaukee. Have a wonderful holiday! Looking forward to more of your great suggestions in 2011.
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KimHon December 20, 2011 at 11:41 pm
I made this last year & took it to my sister in laws house for a Christmas Eve get together.. It was absolutely DIVINE!! Now that I’ve seen it again, I think I must make it again this year! 🙂 Thanks!
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Caseyon May 8, 2012 at 8:27 pm
I used to make this for all my parties/get togethers with rave reviews every time. I will make it again for the first time since my recipe book was destroyed and I kinda forgot about it! Thanks!
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International Decoron November 29, 2012 at 8:47 am
wow! its amazing , thank you .
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Jiniaon December 7, 2013 at 1:09 pm
I am so going to try this with feta!
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- Jenon December 7, 2013 at 7:12 pm
  oh, let me know how that goes. I bet that would be amazing! 🙂
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Miqueon December 10, 2013 at 11:48 pm
Yum! This looks delicious Jen. Can’t wait to make it for the holidays!
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Danielleon December 17, 2013 at 2:58 pm
What is a good cracker to serve with it? How far in advance can this be made?
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Loison March 1, 2014 at 6:45 pm
???????Looks to me it might be easier to eat if you stack them rather than side by side. What do you think???? Thanx
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Maryon December 6, 2014 at 10:15 am
I’m working on a gluten free version and it seems that Good Seasons dressing now has gluten. Do you think I should try to find a copy cat recipe for the dressing, or do you think a gluten free Italian dressing would work ok?
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Tristan Reynoldson December 31, 2014 at 3:25 pm
I tried this for a Christmas family gathering and it was a hit!!! Everyone loved the cheese and asked for the recipe. Thank you!!
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Leslieon January 14, 2021 at 2:19 pm
I can’t wait to try this!! Is this served @ room temp. or served cold?
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- Jen Schmidton February 2, 2021 at 3:31 pm
  So sorry I ‘m just seeing this now! You can really serve at your preference. No one turns it away. 🙂
  Reply