Marinated Cheese
This is really good, very mild flavor added by the herbs and garlic, tasty overall.
Ingredients
- 200-250 grams block cheese, (6-8 oz)
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 2 small shallots, peeled and halved
- 3 cloves garlic, smashed and peeled
- 1 teaspoon white peppercorns
- extra virgin olive oil, as needed
- 1 pint mason jar, or a suitable size reused jar
Instructions
- For the cheese, Jarlsberg, Swiss, Gouda, Edam, Cheddar, and Mozzarella would be good choices. Cut the cheese into 3/4 to 1 inch cubes.
- Place the cheese, garlic, white peppercorns, shallots, thyme, and rosemary into the sterilized mason jar.
- Pour in olive oil to cover the cheese, but about ½ inch from the top.
- Place the lid on the jar and leave on the counter top for at least 24 hours or as long as 2 weeks. Do NOT place in the fridge, leave it on the counter top at room temperature.
- Served with Green Olives and Salami speared on top.
- Served with Quail Eggs and Salami speared on top.
Notes
One block, 200-250 grams (about 6-8 oz) is about 180-200 Baht each. I need to determine how many appetizers I get out of one block.
Variants: 1. Replace the thyme and rosemary with dill and sweet basil leaves. 2. Serve as appetizers by spearing a green or black olive with a toothpick then spearing a cheese cube. 3. Fold up a slice of salami, spear that with a toothpick then spear a cheese cube. 4. Serve on butter crackers.
Idea adapted from several internet recipes.