Marinated Cheese
This marinated cheese takes about 15 minutes to put together. It has two kinds of cheddar and cream cheese soaked in a tangy white wine vinegar marinade.
If you need a flavorful appetizer recipe for your next holiday party, add my marinated cheese to the menu.
This retro dish is layered with alternating chunks of sharp cheddar, white cheddar, and cream cheese. It has a wonderful marinade made with white wine vinaigrette, fresh garlic, dried basil, and some pimentos that gets poured over the top.
I make sourdough Parmesan crackers all the time, and they’re amazing with this cheese and a round of drinks. Toasted French bread slices work, too, just to give you a couple of ideas.
Quick Recipe Summary
My Best Tips
Keep the block of cream cheese in the fridge until you’re ready to slice it. If it sticks to the knife, wipe the blade between cuts.
I use a rimmed platter to keep the marinade from spilling over the sides. A shallow bowl works, too.
Common Questions
How far ahead can I make marinated cheese?
I’ve made the whole platter the day before, and the cheese tastes great after it’s chilled in the fridge overnight. Pour the marinade over the cheese, cover the platter, and stick it in the fridge overnight. When folks get there, just pull it out and grab the crackers.
Can I use apple cider vinegar or balsamic vinegar in the marinade?
White wine vinegar is what I recommend using for this recipe. Apple cider vinegar would change the flavor, and balsamic vinegar would darken the marinade.
What other cheeses work for marinated cheese?
I’d start with a block of Monterey Jack or Gouda. Both are easy to cut into cracker-size slices. Colby Jack and Manchego are other options if you want to keep the layered rows of sliced cheese.
Cubed feta, small mozzarella balls, and rounds of goat cheese can all be marinated, too. They are softer and don’t slice well, so I’d put those in a shallow dish and set out a spoon.
How to Make Marinated Cheese
- Cut the sharp cheddar, white cheddar, and cream cheese into bite-size pieces, about 1 inch across and ¼ inch thick. The pieces in my photo vary a little in shape, so don’t worry about getting perfect squares. Arrange the cheeses in alternating rows on the platter.
- Whisk the olive oil and white wine vinegar with the diced pimentos, parsley, green onions, garlic, and dried basil. The salt and pepper are optional. I like to use a glass measuring cup, so it’s easy to pour a little marinade over each row.
- Give the marinade one more whisk just before pouring so the pimentos that settled at the bottom get spread over the cheese. Serve it right away, or cover the platter and refrigerate it for an hour or up to overnight before serving.
Storage
Refrigerate leftovers in a sealed container for up to 3 days. Don’t leave the platter at room temperature for long; otherwise it begin to spoil.
More Appetizers
Set the marinated cheese alongside a fall charcuterie board for a bigger spread. My creamy pimento cheese is another way to use pimentos if you’re after something you can spread on crackers.
Ingredients
Cheese
- 8 ounces sharp cheddar cheese, cut into small squares
- 8 ounces white cheddar cheese, cut into small squares
- 8 ounces block-style cream cheese, cut into small squares
White Wine Vinegar Marinade
- ½ cup extra virgin olive oil
- ½ cup white wine vinegar
- ¼ cup freshly chopped parsley
- 2 ounces diced pimentos, drained
- 2 tablespoons green onions, finely chopped
- 1 garlic clove, finely minced
- 1 teaspoon dried basil
- ¼ teaspoon salt, optional
- ¼ teaspoon black pepper, optional
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Instructions
- Cut both of the cheddar cheeses and the cream cheese into 1-inch x 1-inch pieces about ¼ inch thick. Arrange them on a rimmed edge serving platter in an alternating pattern beginning with a row of white cheddar, then a row of sharp cheddar, followed by cream cheese, then repeat until all the cheese has been used. Set aside.8 ounces sharp cheddar cheese8 ounces white cheddar cheese8 ounces block-style cream cheese
- In a measuring cup, bowl, or jar with a lid, mix together the olive oil, vinegar, parsley, pimentos, green onions, garlic, basil, salt, and pepper.½ cup extra virgin olive oil½ cup white wine vinegar¼ cup freshly chopped parsley2 ounces diced pimentos2 tablespoons green onions1 garlic clove1 teaspoon dried basil¼ teaspoon salt¼ teaspoon black pepper
- Pour the marinade over the cheese. Serve with your favorite crackers, veggie slices, or toasted bread.
Notes
- The calories listed are an approximation based on the ingredients and a serving size of 2 ounces of the marinated cheese. Actual calories will vary.
- The dish can be stored in a sealed container in the fridge for up to 3 days.