What is marinated cheese?

Marinated cheese is an appetizer made by soaking slices or cubes of cheese in a flavorful mixture of olive oil, vinegar, herbs, and seasonings. The cheese absorbs the marinade as it rests, developing a rich, tangy, and aromatic flavor that pairs perfectly with crackers, bread, or wine.

What cheeses work best for marinating?

Firm or semi-firm cheeses hold up best during marinating. Popular choices include cheddar, cream cheese, mozzarella, feta, or goat cheese . Combining two texture slike sharp cheddar with creamy cheese adds contrast and makes the dish more interesting.

What kind of oil is best for marinated cheese?

Always use extra-virgin olive oil with a pleasant, balanced taste since it forms the base of the marinade. A high-quality olive oil adds richness and depth, while a poor-quality one can make the appetizer taste bitter or flat.

What are the three main ingredients when marinating?

The three essentials for a flavorful marinade are oil, acid, and seasoning . The oil (usually olive oil) carries flavor, the acid (like vinegar or lemon juice) adds brightness, and herbs, garlic, and spices tie everything together for a balanced, aromatic finish.

Marinated Cheese Recipe: Best Appetizer for Any Occasion

Ingredients

Scale

Cheese
- 1 block (8 oz / 225 g) medium cheddar, cold
- 1 block (8 oz / 225 g) cream cheese, well-chilled (see Notes)

Marinade
- 1/2 cup extra-virgin olive oil
- 1/4 cup white wine vinegar
- 1/2 cup roasted red pepper, finely chopped (well-drained)
- 3 green onions, finely minced
- 3 cloves garlic, finely minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh basil or thyme, finely chopped
- 1 tsp lemon zest (finely grated)
- 1/2 tsp kosher salt, or to taste
- 1/2 tsp freshly ground black pepper
- 1/2–1 tsp sugar or honey, to taste
- Pinch red pepper flakes (optional)

Cook Mode Prevent your screen from going dark

Instructions

Chill and prep cheeses
- Freeze the cream cheese for 20–30 minutes to firm for clean slicing.
- Halve each block lengthwise, then slice into 1/4-inch (6 mm) slabs to form neat rectangles or squares.
Arrange
- In a shallow glass or ceramic dish (8×8 in / 20×20 cm), stand slices in rows, alternating cheddar and cream cheese for contrast.
Make the marinade
- In a bowl or jar, whisk olive oil, vinegar, roasted red pepper, green onion, garlic, parsley, basil/thyme, lemon zest, salt, pepper, sugar/honey, and red pepper flakes (if using) until emulsified. Taste and balance: it should be bright, savory, and lightly sweet.
Marinate
- Spoon marinade evenly over the cheese, ensuring pieces are coated and some oil pools in the dish. Cover and refrigerate at least 6 hours, preferably overnight
Serve
- Bring to room temperature for 20–30 minutes so the olive oil is fluid and flavors bloom. Transfer to a platter in the same pattern if desired; spoon extra marinade over the top. Serve with crackers, crostini, or cucumber slices.

Notes

Clean slices: Lightly oil the knife for cream cheese; wipe between cuts.
Olive oil matters: Use an EVOO you enjoy straight from the spoon peppery or fruity.
Fresh herbs > dried: They keep the marinade bright; if substituting dried, use 1–1.5 tsp total.
Variations: Swap roasted red pepper for sun-dried tomatoes or pimentos; add 1–2 tsp capers for briny pop; use havarti, gouda, or feta in place of cheddar/cream cheese.
Make-ahead: Best from 12–36 hours. Keeps 3–5 days refrigerated, fully covered in marinade. Do not freeze.

Author: Soukaina
Prep Time: 20 minutes active + 6–24 hours marinating
Cook Time: 0 minutes
Category: Appetizer
Method: No-cook, marinated
Cuisine: Mediterranean-inspired