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Herb-Marinated Cheeses
Ingredients
Thyme, Sage, & Peppercorn Goat Cheese
- 10.5 oz log of goat cheese cut into 1" thick slices
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rubbed sage
- 1/2 teaspoon celery salt
- 1 teaspoon rainbow peppercorns
- olive oil enough to cover
Smoked Mushroom & Dill Feta
- 1/2 lb feta cut into 2" x 1" x 1" rectangles
- 1/2 teaspoon shiitake mushroom powder
- 1/4 teaspoon dill
- 1/2 teaspoon smoked sea salt
- olive oil enough to cover
Bay & Macadamia Nut Manchego
- 1/3 lb manchego cheese cut into wedges roughly 3" across at the widest part
- 8 bay leaves
- macadamia nut oil enough to cover
Instructions
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To prepare the marinated cheese, place the cheese slices or wedges in a roughly 16-ounce mason jar, arranging them so that there is room for the oil and herbs to flow around them. Add the herbs and spices to the jar, then pour in the oil until the cheese is just covered completely. Screw on the cap of the jar and shake it gently from side to side a couple times to help spread the herbs, spices, and oil around the cheese slices. Allow to sit at room temperature for 1 hour for a mild infusion, or allow to sit in the refrigerator for up to 1 week for a strong infusion. Remove from oil and serve alongside bread or crackers, the leftover oil can also be served alongside the bread with some balsamic vinegar.
Recipe Notes
Note: When refrigerated, olive oil will turn into a thick gel-like state, so if you are refrigerating it allow yourself a few hours for the refrigerated cheese marinade to become liquid again at room temperature before serving.