Pickled cheese is a snack that has recently become very popular on the holiday table.

Marinated cheese is a premium snack, so its price is quite high in stores. And yet, true connoisseurs of the taste of this snack have the opportunity to see it on their table, having prepared it themselves.

The recipe for making pickled cheese at home is simple, you will definitely cope with the preparation of this cheese snack. Without a doubt, your guests and household will like pickled cheese.

Ingredients:

• olive oil - 1/2 tbsp.;
• white wine vinegar - 1/2 cup;
  pickled peppers - 60 g;
• fresh parsley - 3 tbsp. spoons;
• green onions - 2 tbsp. spoons;
• garlic - 3 cloves;
• sugar -1 teaspoon;
• dried basil - 3/4 teaspoon;
• salt, pepper - 1/2 teaspoon;
• cheddar cheese - 250 g;
• cream cheese - 250 g.

How to make Pickled Cheddar Cheese:

Pour oil, vinegar into a jar, add chopped peppers and herbs, garlic, sugar, dried basil and salt and pepper passed through a press. Close the jar with a lid and shake its contents.

Cheddar cheese cut into cubes. Cut cream cheese in the same way. We spread the cheese cubes on a deep serving dish and pour it with the finished marinade. Cover the cheese with a film and leave to marinate for 6 hours or overnight in the refrigerator.

Marinated brynza cheese

Ingredients:

• cheese - 200 g;
• vegetable oil - 100 ml;
• garlic - 3-4 teeth;
• Italian herbs - 2 tsp;
• black pepper - 0.5 tsp

How to cook marinated feta cheese:

Prepare all the ingredients according to the recipe for pickling cheese. You will need slightly salted cheese, vegetable oil, Italian herbs, black pepper and garlic. Bryndza cut into cubes. Instead of cheese, you can use.

Now prepare the marinade for. Combine vegetable oil, black pepper and Italian herbs in a bowl. To prepare pickled cheese, you can use olive and sunflower oil in a ratio of 50/50, or only vegetable or olive oil.

Take a clean, dry jar or other container. Put chopped garlic on the bottom of the jar. Then put the diced cheese and fill everything with the prepared marinade.

Cover the jar with a lid and refrigerate, after stirring so that all the pieces of cheese are covered with marinade. In 2-3 days the cheese will be ready. The longer the cheese stays in the fridge, the tastier it gets.

Czech marinated cheese with white mold

Ingredients:

• 3 cylinders of 120 g of cheese with white mold (brie, camembert, etc.)
• 2 red onions
• 4 garlic cloves
• 3 hot pickled peppers
• 5 pieces. bay leaf
• sweet red paprika
• black peppercorns
• allspice peas
• dry herbs (for example, I have Provence)
• vegetable oil (preferably olive oil)

How to cook pickled blue cheese:

We cut each cylinder of cheese lengthwise into two parts. Sprinkle the pulp of one half of the cheese with paprika, a few leaves of garlic, cover with the second half of the cheese on top. Press down.

We clean the onion, cut it into rings. Randomly put cheese, onions, garlic leaves, chopped hot peppers, bay leaves, peppercorns, herbs.

After filling the jar, fill it all with vegetable oil. We close the jar and put it in the refrigerator for 7-14 days. The most important thing in the process of marinating cheese is to withstand the entire time. After this time, the pickled blue cheese is ready to eat.

I have already written a lot about Mediterranean culinary traditions. Actually, we can safely say that two-thirds of all the material accumulated in our blog is devoted to this topic to one degree or another. Since childhood, the gastronomic preferences and tastes embedded in me, as well as general ideas about food in general, although indirectly, are connected with.

Here, in the lands where I was born and raised, there was a large ancient Greek colony of Olbia, which was founded by immigrants from Miletus as early as 647 BC. And, although the ancient Greeks eventually assimilated into the local population, and their language became a mixture of Greek and Scythian, they brought with them the rich culture of Greece of that period, including culinary traditions. In fact, these traditions were ultimately the basis on which the entire concept of Mediterranean cuisine was built.

Speaking about the influence of ancient Greek culture on the traditions of the indigenous population of the south of Ukraine, one cannot fail to mention another ancient Greek colony (by the way, also founded very close to the place where I was born) - Taurian Chersonesus (5th century BC).

By the way, the Greeks have never been translated in our area (I remember that in my class alone there were two Greek boys). Therefore, it is quite natural that in our cuisine there are many dishes that can be classified as Mediterranean without any reservations.

Due to the long history of its existence, the traditional Mediterranean menu has always been distinguished by the versatility of ingredients and at the same time a variety of dishes, since, on the one hand, the peoples who lived on the Mediterranean coast were in relatively similar climate conditions, grew, produced and consumed the same products, and On the other hand, sometimes they professed a completely different religion, had a different mentality from each other, as well as completely dissimilar customs and traditions.

The roots of the origin of Mediterranean cuisine should be sought in ancient Egypt and ancient Greece. At the same time, the conceptual approach to this culinary phenomenon began to take shape quite recently. The term "Mediterranean cuisine" was first used in 1950 by American culinary writer Elizabeth David in the world bestseller "The Book of Mediterranean Food". Here, on the pages of this book, the eminent author proposed the first detailed concept of such a kitchen.

The basis of the said cuisine, Miss David called the three main classical ingredients: bread, olive oil and wine, which formed the basis of the diet of all peoples living in the Mediterranean. They were called among the ancient peoples of this region "food of the gods."

Dishes, which necessarily included wine, butter and bread, were common in almost all countries of the Mediterranean basin. The discovery of the New World, and consequently a whole range of new ingredients, complemented the already extensive menu of this cuisine.

Our today's recipe for spicy goat cheese with garlic and herbs is one of the oldest in the list of dishes that for thousands of years were considered mandatory on the dining table, both an ordinary peasant and a noble aristocrat. It is this kind of cheese in flavored olive oil, served with hot tortillas and red wine, that was considered a typical meal of the Mediterranean inhabitant more than two thousand years ago!

(for four to six servings)

Ingredients:

• 500 grams of fresh and soft goat cheese (gently tear into large pieces with your hands)
• 12-16 allspice peas
• 1 teaspoon coriander seeds
• 3 large cloves of garlic (peeled and pressed through a garlic press)
• 2-3 wide orange peel strips
• 2-3 wide strips of lemon peel
• 2 bay leaves
• 1 star anise
• Half cinnamon stick
• 2 cloves
• Half teaspoon dried oregano (oregano)
• Half teaspoon thyme
• 1/4 teaspoon dried chili flakes
• 2 tablespoons white wine vinegar
• 8-12 slices ciabatta or white bread (toast in a dry pan)
• Quality olive oil
• coarse salt

Cooking:

1. Roast allspice and coriander seeds in a dry frying pan. Transfer to a mortar and roughly crush with a pestle.
2. Pour 200 ml of olive oil into a medium-sized ceramic bowl and add garlic, allspice, coriander seeds, thyme, oregano, chili, bay leaf, anise, cinnamon, cloves, orange and lemon peels. Add white wine vinegar to this. Leave at room temperature for 1-2 hours.
3. When the oil is infused, put it in it and mix so that the entire surface of the cheese is covered with oil and spices.
4. Cover with cling film and put in the refrigerator until the next day.
5. Before serving, the cheese must be taken out of the refrigerator 1-2 hours before use, so that it warms up to room temperature.
6. We serve bread and wine with cheese ...

Marinated cheese is a popular delicacy not only for gourmets. In Germany, Greece or France - each country has its own special recipe. Try it, you will surely succeed.

Basic pickling rules
* Soft cheeses such as camembert, mozzarella, goat's cheese and sheep's cheese are suitable for pickling.
* Before marinating, the cheese must be kept at room temperature for 1 day so that its inherent aroma fully “manifests”.
* The rind does not need to be cut. Marinate the cheese the way you bought it in the store. True, some housewives prefer to cut it into small pieces.
* Put the cheese in layers alternately with the prepared spices in a clean dish made of glass, clay or porcelain, pour vegetable oil (preferably olive oil), seal tightly and put in a cold place for 1 week.
* The remaining vegetable oil can be used again for pickling; It is also suitable for preparing sauces for salads.

French marinated cheese
Cut into small pieces 400 g of different types of cheese from cow, goat and sheep milk. Layer in a suitable vessel along with 15 juniper berries, add one sprig each of rosemary and thyme, minced onion, 1 tbsp mashed white and black peppercorns, 2 bay leaves and 3 chili peppers. Pour everything with soybean oil, seal tightly and put in a cold place.

PICKLED CHEESE WITH TOMATOES
Ingredients:
500 gr of tomatoes and young cheese such as suluguni or mozzarella

For the marinade
60g rast. oils (preferably olive oil)
60 ml dry white wine (maybe a little more)
3 art. l. wine vinegar
1-2 tbsp. l. water
1 bunch (larger) green onions
1 bunch of basil (I myself most often take 1 tsp of dry basil or
1-1.5 tsp seasoning mix "Provencal")
2 tbsp. l. Sahara
salt and black pepper to taste

Cut the cheese into fairly thin slices. Finely chop the greens. Prepare the marinade and put the greens there. Beat with a fork until sugar and salt are completely dissolved. Put the cheese in a wide dish, always in 1 layer and pour the marinade on it.
Cover tightly and refrigerate for at least 3 hours (preferably 12).
When the cheese is ready, cut the tomatoes into thin slices. Lay on plates in strips - a strip of cheese, a strip of tomatoes. Pour in the marinade. Serve with fresh French bread, you can with not very dry toast, just with fresh white bread.

Marinated cheese with brandy and honey
250 g cheese any to taste
75 ml brandy
75 ml honey
1 star anise (anise) or cardamom
Crush star anise into large crumbs
Mix brandy with honey and anise, mix thoroughly
Cut the cheese into small pieces, put in a jar, pour over the brandy, mix gently, close and refrigerate for 48 hours.

Very tasty served with fruit.

Marinated cheese.
We will need.
150-300 g of cheese "Mozzarella", "Poshekhonsky", "Russian", you can add pieces of smoked cheese
3 tsp balsamic vinegar
4 tbsp. l. vegetable oil
2 tsp Sahara
1 medium lettuce
Dried chili peppers (flakes), dried basil, pepper mix - to taste
Finely chopped dill, basil, fresh chili pepper - optional

Cooking.
We clean the onion, wash and cut into thin half rings. We cut the cheese into small cubes, mix with onions and spices, add greens (if you decide to use it).
We prepare a dressing from balsamic, vegetable oil and sugar and pour cheese cubes on it. Mix well. We put the cheese in a jar, cover with a lid and let it stand for a day or more in the refrigerator.
Such cheese is good both as a component of a salad and as an independent snack.

Marinated cheese with garlic
Ingredients:
Curd cheese of the “Adygei” type without salt
red chili pepper
Sun-dried tomatoes (or dry slices)
Garlic
Dill dry
oregano
Salt
Sugar
Vinegar
Vegetable oil

Cooking:
Cheese cut into cubes.
We prepare the marinade - mix all the seasonings and spices, add vinegar and vegetable oil and chopped garlic.
We shift the cheese in layers, pour the marinade and refrigerate for a day.

Marinated cheese with lemon juice
250 g of any cheese

MARINADE
100 ml vegetable (olive oil)
3 tbsp lemon juice
1 1/2 tbsp liquid honey
1 tbsp mixtures of basil, thyme, oregano, rosemary
1 clove of garlic (optional)
a pinch of hot pepper.
Mix all ingredients for the marinade
Cut the cheese into small pieces 2 cm thick.
Warm up a plate
Put the cheese on a warm plate and pour over the marinade.
Leave to marinate for 1 hour at room temperature.

Marinated sheep cheese
Ingredients:
Sheep cheese (you can take goat cheese, you can use Camembert and other semi-soft and soft cheeses)
Half a liter of olive oil
2 onions
Four cloves of garlic
Two pods of red sweet pepper - fresh, of course
Aromatic herbs such as thyme, rosemary, cilantro
Grape leaves are either fresh from the garden or pickled from the store
A couple of bay leaves
A teaspoon of ground black pepper

Let's start marinating:
Wash, peel and slice garlic, onion, sweet pepper
Now cut herbs
And now we cut sheep cheese into cubes (I remind the forgetful - any other soft or semi-soft cheese is also suitable)
Layer the cheese and the rest of the ingredients in a jar
Pour in olive oil
We close the bank
We put the jar for three days in a cold dark place (you can on the bottom shelf of the refrigerator)
Once the cheese is soaked and marinated, it can be served as an appetizer.

Marinated cheese with roasted sweet red peppers
Ingredients
2 blocks (250) White cheddar cheese
2 packs (250) creamy melted cheese
3/4 cup chopped roasted sweet red pepper
1/2 cup Olive oil
1/4 cup white wine vinegar
1/4 cup balsamic vinegar
3 tablespoons chopped green onions
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon sugar
3 garlic cloves, crushed in a garlic press
1/2 tsp salt
1/2 tsp pepper

Cooking:
Cut each block of cheddar cheese into twenty slices. Cut each block of processed cheese into 18 slices. Stack sandwiches of cheddar-processed cheese - cheddar and processed cheddar-cheese - processed cheese. Using a knife, spread the melted cheese evenly. Create blocks of cheese; put in a dish.

Combine roasted peppers, oil, vinegar, onion, herbs, sugar, garlic, salt and pepper; pour cheese. Close and refrigerate overnight, turning occasionally. Drain off excess marinade. Serve cheese with fried bread or crackers.

Spicy marinated cheese with olives
Required Ingredients:
spicy Cheddar cheese - 230 gr.,
mozzarella cheese - 230 gr.,
minced garlic - 2 cloves,
chopped hot peppers - ¼ cup,
green olives, chopped - ¼ cup,
black olives, chopped - ¼ cup,
fresh parsley, chopped - 2 tablespoons,
Italian herbs - 2 tsp,
olive oil - 3 tablespoons,
pepper.

Cut cheddar and mozzarella into slices. Mix the rest of the ingredients.

Arrange the cheese on a large flat dish, alternating Cheddar and mozzarella.

Arrange spicy ingredients on top. Drizzle with olive oil and refrigerate for 2 hours.

Serve with a baguette or crackers.

Marinated goat cheese with sweet pepper and eggplant sauces
4 medium sized eggplants
2 red bell peppers
250 g goat cheese
juice of 1 lemon
juice of 0.5 orange
1 sprig rosemary
1 lime
2 tbsp. l flower honey
olive oil
100 ml
salt

What to do:
Cut the cheese into small slices and transfer to a deep bowl. Mix honey, orange juice, chopped lime zest and rosemary leaves. Pour the cheese with the resulting marinade and refrigerate for 3-4 hours.
Wash the eggplants and peppers, dry them, put them on a baking sheet and, pouring 80 ml of olive oil, bake in the oven at 180 ° C for 25–30 minutes.
Transfer the roasted peppers to a bowl and cover tightly with cling film. Cut the eggplant lengthwise, scoop out the pulp with a spoon, rub through a sieve. Add 1 tbsp. l. oil, lemon juice, season to taste with salt and pepper.
Peel the peppers, remove the skin and seeds, puree in a blender with orange juice, a pinch of salt and the remaining olive oil.
Serve cheese with cold eggplant and sweet pepper sauces. Eggplant sauce can also be used as a dip with vegetables or snacks.

Marinated cheese with red pepper and spices
Ingredients: 100 g cheese, 1 red pepper
Marinade: 2 tbsp olive oil, 2 tbsp. white wine vinegar, 1 tbsp. crushed green pepper, 1 tbsp. fresh thyme, 1 garlic clove.

Cooking method:
Make sure the glass jar is clean and has a tight lid. Cut the cheese into cubes the size of a sugar cube. Poke holes in the cheese cubes with a fork to soak them in the marinade. Mix the ingredients for the marinade. Put the cheese together with the chopped red pepper in a glass bowl and pour over the marinade. Screw the lid on tightly. Leave the cheese in the jar for a couple of days before serving. Serve at room temperature as an appetizer on its own or with a lettuce salad.

Cheese marinated with oranges and garlic
Ingredients: 100 g cheese, cut into 2.5 cm cubes, 50 g walnut kernels, 2 garlic cloves, 1 zest and slices of one orange.

Marinade: ¼ tbsp. salt, ¼ tbsp. red pepper, 2 cups olive oil, 2 tbsp. vinegar, 1 tbsp. fresh thyme.
Cooking method:
Divide the walnut into 4 parts. Cut the garlic into thin slices and fry in oil until light brown. Put the pieces of cheese, walnuts, garlic, zest and peeled orange slices in a jar, mix the ingredients and pour over the marinade. Place in the refrigerator for a day - a maximum of three. If necessary, add vinegar to taste. Serve as an appetizer on its own or in combination with other dishes, or use as a salad ingredient.

French marinated cheese
Ingredients: 100 g of cheese, cut into 2.5 cm cubes, 50 g of olives, 2 tbsp. chopped leek

Marinade: 2 tbsp white wine vinegar, 2 tbsp. olive oil, 1 tbsp. chopped oregano, ½ tsp finely chopped fresh green pepper, 1 tsp. fresh thyme, 1 clove finely chopped garlic.

Cooking method:
Mix the ingredients for the marinade. Put the pieces of cheese, olives, leeks in a jar and pour over the marinade. Put the jar in the refrigerator for a day - a maximum of three. Serve as an appetizer on its own or in combination with other dishes, or use as a salad ingredient.

Step 1: prepare the cheese.

Step 2: Prepare the rest of the ingredients.

Step 3: Marinate the cheese in olive oil.

Step 4: Serve cheese in olive oil.

When you have eaten all the cheese, use the remaining spicy oil for salads. You can even leave a couple of chunks of cheese in the oil and mash it up with a fork to make a great salad dressing.

If you have children in the house, try to make the cheese less spicy and peppery.