Garlic And Sage Marinated Cheese Recipes

GARLIC AND SAGE MARINATED CHEESE

Steps:

• Sterilize two 16 oz. conatiners with lids. Set aside.
• Cut the goats cheese logs crosswise into 1" thick rounds, or cut the feta or mozzarella into large cubes. Divide cheese among sterilized jars, adding equal amounts of spices and herbs as you go, being careful that the flavorings are evenly dispersed throughout each jar. Pour in enough olive oil to cover the cheese by about 1".
• Using a table knife, work around the inside edges of the jars to dispel any air. Cover and refrigerate for up to 3 weeks. Bring to room temperature before serving.
• Makes two 16 oz. containers.

MARINATED MANCHEGO CHEESE

Steps:

• Cut the cheese into bite sized pieces (1-inch by 1-inch). Leave the cheese's rind on. It acts as a stabilizer for the cheese pieces (don't worry if your cheese doesn't have the rind. This recipe will still work out. It is just more helpful and fancier when the rind is left).
• Mix together the oil, peppercorns, garlic, and herbs. Pour over cheese in a small bowl. Cover and chill for up to 3 days.

MARINATED CHEESE

Steps:

• Slice each block of cheddar cheese into twenty 1/4-inch slices.
• Cut each block of cream cheese into 18 slices; sandwich between cheddar slices, using a knife to spread evenly.
• Create four 6-inch long blocks of cheese; place in a 13x9-inch dish.
• Combine the roasted peppers, oil, vinegars, onions, herbs, sugar, garlic, salt and pepper; pour over cheese.
• Cover and refrigerate overnight, turning once.
• Drain excess marinade.
• Serve cheese with bread or crackers.