It’s time to make this the merriest Christmas with marinated cheese!
I know — it sounds a little odd at first. But marinated cheese is an incredibly easy, make-ahead appetizer that gets better with time and is perfect for holiday parties or casual get-togethers.
I first noticed this idea when a friend shared it on Instagram. I love keeping marinated things in the fridge — olives, beans, roasted veggies — and the idea of soaking cheese in a flavorful dressing was instantly appealing. Marinating elevates the cheese, making it bright, savory and wonderfully snackable.
For this version I skipped cream cheese and chose goat cheese for its tang and creaminess. Paired with sharp cheddar, it creates a satisfying contrast of textures and flavors that the marinade brings together beautifully.
What I did
The combination here is simple but impactful: equal parts sharp cheddar and creamy goat cheese tossed in a bright herbal marinade. You’ll use roasted red peppers, olive oil, red wine vinegar (or apple cider vinegar if you prefer), a touch of honey, garlic, green onions and plenty of herbs. The flavors mingle as it sits in the fridge, so plan for at least six hours — overnight is even better.
This is a fantastic make-ahead appetizer because you can prepare it well in advance, transport it in the same container, and serve it straight from the fridge. Serve it with toothpicks, crackers, baguette slices and olives for a crowd-pleasing board. Leftovers are great on salads, tossed with pasta, or simply enjoyed as a snack.
It’s embarrassingly easy, delightfully flavorful, and a guaranteed hit for holiday entertaining. Here’s the recipe I used.
Marinated Cheese for Christmas!
Marinated Christmas Cheese
8 people
30 mins
6 hrs
6 hrs 30 mins
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Ingredients
- 8 ounces sharp cheddar cheese, cut into cubes
- 8 ounces goat cheese, cut into pieces
- 1/2 cup extra virgin olive oil
- 1/2 cup red wine vinegar (or apple cider vinegar)
- 2 teaspoons honey
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- Freshly cracked black pepper, to taste
- 2 green onions, thinly sliced
- 2 garlic cloves, minced
- 3 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 14-ounce jar roasted red peppers in oil, drained and chopped
Instructions
- Place the cheddar and goat cheese in a large, shallow container or on a plate with a lip so the marinade will cover the cheese. Alternate pieces so cheddar and goat cheese are spread evenly.
- In a bowl, whisk together the olive oil, red wine vinegar, honey, dried basil, dried oregano, salt, pepper, green onions, garlic, chopped fresh basil, parsley and dill. Stir in the chopped roasted red peppers.
- Pour the marinade over the cheese, making sure pieces are well coated. Cover and refrigerate for at least 6 hours, or overnight for best flavor. Serve chilled with crackers, baguette slices or olives.
Notes
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Let’s just call it merry cheesemas.