I remember this Marinated Cheese at every potluck and picnic during the 90s, and it’s the perfect savory make-ahead appetizer. It’s easy to assemble, and you can transport it to any get-together. When I was a kid, it was often made with pimento and Italian seasoning, but you’ll love the homemade marinade with roasted red pepper and fresh herbs that takes the flavor over the top.
There was a time when you couldn’t go to any occasion without seeing this marinated cheese! It was at every holiday, BBQ, potluck, and picnic. Then, somewhere along the line, I didn’t see it around anymore and forgot about it.
That is… until I found an old handwritten recipe in my stack of recipe cards. So, of course, I had to remake this classic, add my own spin, and share some tips with you.
If you’ve never had marinated cheese, you’ll love this fun appetizer. And if you remember this classic too, I hope you’ll enjoy bringing it back to your table!
Ingredients & Substitutions
- Cheddar cheese – a medium cheddar cheese is traditional for marinated cheese, and it works best for this recipe. Sharp cheddar cheese tends to crumble and doesn’t work well here. Tillamook medium cheddar is our favorite.
- Cream cheese – both full-fat cream cheese and Neufchâtel work for this recipe. The most important thing is to freeze it so it’s easier to handle.
- Roasted red pepper – pimento pepper is traditional, but we love roasted red pepper instead. You can use whatever you enjoy the most, or try oil-packed sun-dried tomatoes for a variation.
- Marinade – extra virgin olive oil and white wine vinegar with a hint of flavor make the marinade for this cheese. You can also use red wine vinegar, but it slightly affects the color.
- Herbs – the classic recipe has dried herbs, but I love using fresh and dried herbs. If you don’t have any fresh herbs on hand, dried Italian seasoning provides plenty of flavor. I have a small herb garden, but if you’re buying these from the store, try buying just one, or use green onions instead of the chives.
How to make this recipe step by step
Step 1: Start by stirring together all the ingredients for the marinade. Set it aside and let the flavors meld, this gives the Italian seasoning a little time to rehydrate in the marinade and add flavor.
Step 2: Next, cut the cheddar cheese into equal squares. Mine are about 1.5”x1.5” and 1/4” thick.
Step 3: Then, slice your partially frozen block of cream cheese into squares matching roughly the same size as your cheddar cheese. I sliced my 8oz block into 1/4″ thick slices, then sliced them all in half, (refer to the above photo)
Step 4: Make rows of the cheese in your baking dish, alternating between cheddar and cream cheese. I started the first row with cheddar, then the second row with cream cheese. This gives you a more variegated appearance.
Step 5: About four hours, or up to 2 days before you’re ready to serve your marinated cheese, spoon the marinade equally over the cheese. Tightly cover and refrigerate it to let the flavors meld. Remove the marinated cheese about 30 minutes before serving so the olive oil is liquid.
Ways to serve this
- This marinated cheese is perfect for BBQs, picnics, and potlucks.
- It’s also perfect for entertaining, from having friends over for dinner to graduation parties and baby showers.
- BBQ Menu: Start with this marinated cheese. Move into Grilled Chicken Thighs, Potato Salad, Watermelon Feta Basil Salad. Finish with my Death by Chocolate + fresh berries. Or go lighter with my Peanut Butter Dip on a platter with fresh fruit.
FAQ’s
Yes Italian dressing works as a marinade for this marinated cheese, or for a meat marinade too. You will find my fresh, homemade marinade will taste way better though for marinated cheese and it’s easy to make!
Marinated cheese works best with crackers, but crusty bread can work too. I think types of crackers like Wheat Thins or Ritz flavors work best here.
Storing leftovers
- To store – Store any leftover marinated cheese in an airtight container in the refrigerator for up to five days. The cheddar does get a little softer, but it still keeps really well.
- Make ahead – To make this ahead, I keep the cheese and the marinade separate until 4 to 12 hours before I’m going to serve it. You can marinate the cheese overnight and serve it at a barbecue. Or you can marinate it in the morning and serve it that evening for dinner. I think the sweet spot for this marinated cheese is the first 2 days.
Tips & Tricks
- It’s absolutely crucial to freeze your cream cheese for about an hour if you don’t wanna hassle with it. Cream cheese is way too soft to slice and work with straight out of the refrigerator without a struggle.
- Lightly oil your knife for even easier cutting of the cream cheese.
- Also, a medium cheddar works best here; aged cheddar is too crumbly and does not slice well into squares.
- You don’t have to use the fresh herbs called for; I have chives, parsley, and basil all in my garden. But that costs a bit to buy from the store. The Italian seasoning will add a lot of flavor, and if you have fresh herbs on hand, especially in the summer months, it really does take this classic dish over the top.
- I use a 9″x6″ baking dish, or an 8″x8″ square or pie plate, and both work, too.
More Appetizer Recipe Inspiration
I really hope you enjoy this Marinated Cheese recipe! If you do get a chance to make it, I’d love to hear from you in the comments.
Marinated Cheese
INGREDIENTS
- 1 pound medium cheddar cheese
- 8 ounces cream cheese - freeze for 1 hour
Marinade
- 1/4 cup extra virgin olive oil
- 1/4 cup white wine vinegar - or champagne vinegar
- 1 clove garlic - minced, see notes
- 1/4 tsp Italian seasoning - 1 tsp if you don't have fresh herbs
- 1/4 cup fresh herbs - finely chopped, 2 tbsp chives, 1 tbsp basil, 1 tbsp parsley
- 1/2 tsp sea salt
- 1/2 tsp black pepper
INSTRUCTIONS
- First, freeze the cream cheese for 1 hour so it's easier to work with.
- Then start by stirring together all the ingredients for the marinade. Set it aside and let the flavors meld, this gives the Italian seasoning a little time to rehydrate in the marinade and add flavor.
- Next, cut the cheddar cheese into equal squares. Mine are about 1.5”x1.5” and 1/4” thick.
- Then, slice your partially frozen block of cream cheese into squares matching roughly the same size as your cheddar cheese.
- Make rows of cheese in your baking dish, alternating between cheddar and cream cheese. I used a 9"x6" baking dish.
- I started the first row with cheddar and the second row with cream cheese, which gives the cheese a more variegated appearance. You can refrigerate the cheese separately from the marinade for a day or two.
- About four hours, or up to 2 days before you're ready to serve your marinated cheese, spoon the marinade equally over the cheese. Tightly cover and refrigerate it to let the flavors meld.
- Remove the marinated cheese about 30 minutes before serving so the olive oil is liquid. Serve with your choice of crackers.