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Herb Marinated Cheese

By Paula |

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Herb Marinated Cheese. An easy appetizer to accompany to a cheese / charcuterie platter. 

small glass jar of herb marinated cheese cubes. Jar of olive oil resting on side of jar. Spoon, fresh herbs to side.

It’s party time! The holidays are here. Thanksgiving is in oh 3 days and then it’s just ON from there. If you’re looking for a delicious appetizer (or snack if you’re a cheese head like me) that will take you minutes to make try our herb marinated cheese. After all, who doesn’t love cheese? I mean really.

This is great on it’s own or makes a great supporting actor to a charcuterie platter. One of my must do’s when I have company be it a small dinner party or a larger scale soiree is to have an appetizer tray set out when my guests arrive. It serves two purposes.

First, it keeps the guests happy (hungry guests are grumpy guests right) and gives me time to finish what I need to do in the kitchen while they’re noshing.

Herb Marinated Edam Cheese in small glass jar with spoon. Garlic clove and fresh herbs surrounding jar.

Another great thing about this appetizer is that you can make this up well in advance of your party. Just take it out before your guests are scheduled to arrive so it can come to room temperature. We’ve used Wisconsin Edam Cheese for this recipe. It has a firmer texture making it perfect for cubing and marinating.

It has a light, buttery, nutty flavor and a smooth, firm texture that pairs perfectly with herbs and olive oil. One bite and you’ll wonder why you didn’t double the recipe. Or is it just me who can’t stop eating cheese like it was going out of style?

Herb Marinated Edam Cheese in glass jar with spoon. Lid with fresh herbs and olive oil jar to side.

Ready to make up a jar or two?

This post was sponsored and made for the Wisconsin Cheese Talk blog.

Herb Marinated Cheese

glass jar of marinated cheese cubes with spoon. Lid, fresh herbs and olive oil jar to side.

Herb Marinated Cheese.

Ingredients

  • 2 fresh rosemary sprigs
  • 2 cloves garlic, crushed
  • 1 tablespoon flat-leaf Italian parsley, minced
  • 1 small fresh chile pepper
  • 1 1/3 cup (8 ounces) Wisconsin Edam Cheese, cubed
  • 1/2 cup extra virgin olive oil

Instructions

  1. Place rosemary, garlic, parsley and chile pepper in 12.5-ounce canning jar. Add cubed Wisconsin Edam Cheese.
  2. Pour extra virgin olive oil over cheese. Mix to combine.
  3. Place lid on top and marinate cheese for a minimum of 2 hours at room temperature.
  4. Refrigerate if not serving immediately.

Notes

Olive oil may partially solidify when chilled; allow mixture to come to room temperature before serving to re-liquefy.

© Paula Jones
Category: Appetizer

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