Marinated Cheese
Growing up outside of Hartford, Connecticut, my childhood memories of food shopping with my mother are filled with the aromas of old school grocery stores. La Rosa's smelled of eggplant breaded in flour and crumbs of Romano cheese, slowly fried in olive oil. D&D had a briny smell of olives. A Greek store whose name I can no longer remember had tubs of pungent feta cheese soaked in oil, made green by oregano. Cheese and Stuff had bulk spices that I would savor individually: fennel, then basil, then thyme.
Cato Corner Vivace Bambino, Garlic, Oregano, Rosemary and Thymewait for their dunk in oil
Traditionally, marinating cheese was a way to extend it's shelf life. A ton of sea salt in water and maybe a bay leaf acted as a natural way to prevent spoilage. I marinate cheese to conjure those memories of childhood, and also because I am notorious for growing more herbs than I really know what to do with. A fistful of Rosemary in a jar of oil and Manchego cheese elevates all of it's parts. The cheese is a wonderful addition to a cheese board, or given as a gift. Add vinegar to the leftover oil for an easy salad dressing.
A simple chevre with thyme
Firm and soft cheeses can be marinated. Ricotta, chevre, Feta, Manchego and Provolone are all popular choices to marinate. If you think a cheese would taste great with a certain set of flavors, it's worth the experiment.
The ricotta on the left was quickly soaked in oil, and topped with orange zest and thyme just before serving
- Cube your cheese and place in the vessel it will marinate in.
- Add aromatics such as garlic and onions
- Add any herbs
- Add citrus peel if you like
- Submerge in a good quality oil you would serve on it's own. I prefer olive, but you can mix with a more economical oil if you like
- A marinated cheese should keep not much longer than 10 days in your fridge.
Great on it's own or on a cheese board, this home made ricotta was quickly marinated in oil, garlic and pepper before being served cold alongside a hot pasta dish