Marinated, or smoked, cheese is a great way to add flavor and texture to your food. It is also very easy to make and very healthy.
Marinated cheese has a natural high smoke point (although low fat, it is still smokey) and has a very distinctive flavour. Smoked cheeses have a very intense, woodsy, smoky flavor and aroma.
Many wineries use smoked cheeses to create their top quality and delicious cheese products. So, while lovers of cheese love to pull every pull of the levers at every once in a while, most of the time all that fun is spread out over a bunch of easy recipes such as this marinated cheese with strawberry sauce that’s sure to put a smile on anyone’s face.
French Style Marinated Cheese is a sweet, smoky, tangy, or creamy pickle substitute that lends itself to hearty appetizers, salads, sandwiches, cheesecakes, pasta dishes, and even as a delicious dessert. The aged Cheddar cheese of this style goes well with smoked cocktail shrimp, chicken, steak, turkey, veal, rabbit, and game.
This quick preparation maintains its freshness for hours while slowly seeping flavors of smoky bacon grease and melted cheese. French-style marinated cheese pairs well with: French-style salad, chicken, fish, turkey, rabbit, cheese fondue, pasta dishes, soups, and burgers.
French-style Marinated Cheese is a wonderful way to add flavor and texture to all sorts of food. Whether serving it at a dinner party or on the side of a grilled cheese sandwich, this easy preparation can give you the boost you need to spice up a meal.
Use marinated cheddar cheese for a low-carb, high-skill twist on a classic cheese. Serve it with grilled corn on the cob as an appetizer, and turn it into a fantastic side dish by baking it, then grilling it. This easy method can be used for any cheese, although it works best with sharp cheddar.
Marinated CheeseCourse: DinnerCuisine: AmericanDifficulty: Easy
Colorful … beautiful … absolutely delicious … and always the hit of the party. This Marinated Cheese may just be the most perfect party food for any occasion.
1 (8 oz.) block sharp cheddar cheese
1 (8 oz.) package cream cheese
1/2 c. extra-virgin olive oil
1/2 c. white wine vinegar
3 T. chopped fresh parsley
3 T. minced green onions
3 cloves garlic, minced
1 (2 oz.) jar diced pimiento, drained
1 tsp. granulated sugar
3/4 tsp. dried basil
1/2 tsp. salt
1/2 tsp. freshly ground pepper
- Combine all marinade ingredients in a jar; cover tightly and shake vigorously. Set aside.
- Make sure cheeses are well-chilled (I put them in the freezer for about 15 minutes). Cut block of cheddar in half lengthwise; then cut crosswise into 1/4″-thick slices. Set aside. Cut the cream cheese, following the same procedure. Arrange cheese slices alternately in a shallow baking dish, standing slices on edges. (If it becomes difficult to slice the cheeses nicely while you’re working with them, just put them back in the freezer for a few minutes before continuing.}
- Pour marinade over cheese slices. Cover and refrigerate at least eight hours.
- To serve, transfer cheese slices to a serving platter in the same alternating pattern. Spoon some of the marinade over the cheese. Serve with assorted crackers.
- I recommend using full-fat cream cheese, rather than 1/3-less fat Neufchatel, for this recipe. Full-fat cream cheese is a tad bit firmer, which makes it easier to cut and stack the cheese slices.