It feels like summer when you open up a jar of canned marinated cheese and you soak up the oil with a piece of bread to the last drop.
The biggest mistake you can commit with marinated cheese is that you don’t sink it deep enough in the fridge, and a family member or yourself will eat it before it is completely ripe. Normally, cheese needs a week of marinating, but it will keep in the fridge for over a month. It is important, however, to shake out air bubbles from the marinade, and then allow time for the oil to do its job; that is, to combine the pleasant aromas of the cheese and the spices.
What kinds of cheeses can be marinated? Actually, any kind; however, Port Salut is not worth the effort. Feta and other white cheeses, sheep cheese, camembert and other soft cheeses, harder blue cheeses and grilling cheeses are the best for this purpose.
One of my favorites: marinated blue cheese.
- 200 blue cheese,
- 5 pcs juniper berries,
- 3 grains whole peppercorn,
- 1 teaspoon mustard seeds,
- 1 green onion,
- 3 salvia leaves,
- 2 cloves garlic,
- 200 ml extra virgin olive oil.
Blue cheese is exquisite with juniper berries! In my opinion, juniper berries are the only mandatory ingredient for the marinade; the rest can be replaced or omitted. I use whole garlic cloves, only slightly crushed, and I treat the juniper berries the same way. I crush the salvia as well between the palms of my hands, so the oil can be infused easily with the aroma of the salvia.