A good appetizer doesn’t need to be complicated, especially if you’re trying to get dinner ready and still have time to enjoy your guests. This simple marinated cheese recipe is one of those dishes that looks beautiful on the table without needing much last minute attention. Cheese, herbs and a tangy marinade combine to make an ordinary cheese platter feel like something you’d order at a little Italian restaurant.
I love the concept of marinated cheese because it is so versatile. Bring it to a holiday spread, spread it out with crackers for a casual get-together, or add it to a larger antipasto board. This is especially helpful if you need a starter that doesn’t have to fight for oven space with everything else you’re cooking.
But what cheese you pick does make a difference. A firm cheddar behaves quite differently than a soft mozzarella or cream cheese, and the marinade must play nicely with whatever your recipe calls for. Once you understand those differences, it becomes much easier to get an appetizer that tastes balanced instead of oily or too sharp.
What is Marinated Cheese?
Marinated cheese is cheese that has been combined with a seasoned oil or vinegar based dressing to add flavor. It can be served as small cubes, as slices in a dish or as soft cheese pieces surrounded by herbs and aromatics, depending on the recipe.
The flavor is on all surfaces of a marinated cheese appetizer, not just on the outside like a plain cheese board. And the marinade can bring acidity, garlic, herbs, and a little heat from spices; all of these help to cut the richness of dairy.
Some recipes have an Italian flair, with oregano, basil and olive oil. Others use a sharper vinegar dressing that is great with cheddar or cream cheese. The best version lets the cheese shine, rather than masking the natural flavor with the marinade.
Marinating: Which Cheese to Use?
The best cheese is the cheese with the texture you want. Hard cheeses like cheddar retain their shape, so they’re especially good for a tidy marinated cheese platter. With their stronger flavor, they also work well with tangy dressings.
Mozzarella is a different ball game. Mini fresh mozzarella balls have a delicate, milky flavor that works beautifully with olive oil and herbs, but they are not as dry as firm block cheese. They can also be more slippery to serve, so the presentation needs to match the recipe.
Cream cheese is another favorite, especially in appetizers where cream cheese and cheddar slices alternate. It gives a soft, rich contrast but must be treated delicately to keep the arrangement appealing.
Feta is naturally salty and pairs well with Mediterranean style flavors. These cheeses have different salt levels and textures, so it’s best to use a recipe developed for the kind you’re using, rather than swapping them out without adjusting.
What Herbs and Spices Are Used in a Classic Marinated Cheese?
A simple cheese marinade is made fragrant by the addition of herbs. Oregano, basil, parsley and thyme all pair well with the different cheese varieties, particularly when the marinade has an Italian-inspired character.
Garlic enhances savory notes, but it can easily dominate. A starter for cheese should still taste like cheese, and not just like garlic and vinegar. Same goes for red pepper flakes. They provide a nice little kick without making the whole appetizer spicy.
Dried herbs are more convenient to use since the flavor is concentrated and they will keep in a dressing. Fresh herbs give a brighter finish, but they change in texture and appearance when stored.
One thing to keep an eye on is salt. Cheddar, feta and other cheeses already contain salt, so marinating them in a lot of salt can create a finished appetizer with an unpleasant sharpness. Taste is far more important than throwing every seasoning in the cupboard in.
What is the Best Oil for Marinated Cheese?
Extra virgin olive oil is a great choice for a herb marinated cheese recipe because it imparts a fruity, slightly peppery flavor to the cheese. It is especially good with mozzarella, feta cheese and Italian-style seasonings.
A different outcome comes from a more neutral oil. It lets the herbs, vinegar and cheese be the stars without its own bold flavor shining through. That’s sometimes better if the recipe calls for a sharp cheddar or strongly seasoned dressing.
In the refrigerator, olive oil may turn cloudy and even partially solidify. That’s normal and doesn’t mean the marinade has spoiled. If you chill it, the texture may be different when it’s served.
The oil should coat and carry the seasoning, not leave the cheese swimming in an unpleasantly greasy dressing. A well-balanced marinade livens up and adds more interest to the flavor of the cheese.
The Best Way to Make Marinated Cheese Every Time
Begin with cheese that tastes good by itself. Marinating can help with flavor but it won’t make a bland or poor quality cheese into a great appetizer.
Notice the size and shape of the pieces. Larger pieces might not get the marinade flavor into them, just on the outside. Smaller pieces will have more surface area. Uniform pieces also help with serving the platter when it’s done.
The dressing is worth mentioning for its acidity. Vinegar or lemon can beautifully balance rich cheese, but too much can overwhelm delicate types or change their texture.
Refrigerate the cheese while it marinates. Oil and vinegar may add flavor, but they don’t make fresh dairy shelf stable. Fresh garlic or herbs in oil also need the same careful handling in the refrigerator, and not at room temperature.
Finally, don’t forget about presentation. This is a simple appetizer that can be surprisingly elegant with a shallow dish that holds the marinade neatly, a little fresh herb garnish and good crackers.
How Long to Soak Cheese?
The ideal marinating time will vary depending on the cheese and the strength of the dressing. A firm cheese can take a longer refrigerated nap, but delicate mozzarella or soft cream cheese can lose their charm if they linger too long in a strongly acidic bath.
Mostly, marinating flavors exposed surfaces, so leaving cheese in a dressing forever isn’t necessarily better. The texture can change over time and some fresh herbs might lose their brightness.
Don’t assume an overnight marinade is always necessary; follow the resting time in your recipe card. The goal is to have cheese that tastes well seasoned, but still has the intended texture.
Serving Marinated Cheese as an Appetizer
The simplest accompaniment is crackers and the sturdier the better so they don’t snap under a piece of cheese. Plain crackers are often better than heavily seasoned ones as the marinade is already loaded with flavor.
You could also use slices of toasted baguette. They are a nice contrast to softer cheeses, and will pick up some of the tasty dressing.
For a more complete appetizer spread, add olives, cherry tomatoes, cucumber slices or roasted peppers. These new and tangy additions cut the richness of the cheese without overcrowding the platter.
If you are making a marinated cheese board for guests, be sure to use serving utensils and keep the dish chilled until ready to serve. Instead, serve small portions and don’t leave a large dairy platter out at room temperature for the length of a long party.
How to Keep Marinated Cheese
Store the marinated cheese in a covered container in the refrigerator at 40°F (4°C) or below. Vinegar or other acidic ingredients in the marinade are no substitute for refrigeration.
Storage quality depends on the cheese and the additions. Fresh mozzarella can leak water, cream cheese can go soft, herbs can become unsightly over time. Use the storage time recommended for your recipe. Don’t assume that cheese immersed in oil is safely preserved.
When you serve, adhere to the two-hour rule for perishable foods at room temperature or one hour above 90°F (32°C). If the hors d’oeuvre has been out longer than those limits, throw it out.
Marinated Cheese: Frequently Asked Questions
Can I make cheese marinated the day before a party?
Many marinated cheese recipes are set up for advance preparation, and a little time in the refrigerator will give the flavors time to meld. The timing depends on whether you are using firm cheese, mozzarella or cream cheese. Follow the marinating time suggested in the recipe so the cheese does not become too soft.
Can I substitute cheddar with mozzarella?
You can do marinated mozzarella, but it won’t work quite the same as cheddar. Fresh mozzarella is moister and has a milder flavor, so you may need to adjust the marinade and storage. Or a dedicated mozzarella version is more reliable than a direct substitute.
Do you need to refrigerate marinated cheese?
Yes. Cheese is a perishable dairy product and adding oil, vinegar, garlic or herbs will not make it shelf stable. Marinate and keep in the refrigerator and do not leave it too long on the serving table.
Is marinated cheese freezeable?
Most marinated cheese appetizers do not freeze well. Soft cheeses can become watery or grainy and the marinade can separate after thawing. In general, presentation is much better when the appetizer is prepared fresh and stored properly in the refrigerator.
More Delicious Appetizers
If you like simple cheese appetizers, a baked brie with fruit preserves is another nice option for a party. A whipped feta dip for those wanting something tangier and spreadable, and an antipasto platter for when you’re craving all the small bites.
A chilled cheese appetizer with a warm dip or a few crisp savory snacks gives guests a nice variety for a holiday table without making the menu overly complicated.
Marinated Cheese
Ingredients
Method
- Cut the cheddar and cream cheese into small uniform cubes.
- In a bowl, combine mini mozzarella balls, if using.
- In a separate mixing bowl, whisk together olive oil, vinegar, garlic, oregano, basil, and red pepper flakes.
- Place all cheeses in a jar or container.
- Pour the marinade over the cheese ensuring all pieces are coated.
- Seal the container and refrigerate for at least 30 minutes to 1 hour.
- Serve marinated cheese on a platter with crackers or sliced baguette.
- Garnish with fresh herbs, if desired, for an aesthetic touch.
