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Beautifully displayed Marinated Cheese on a platter.


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  • ½ c. good olive oil
  • ½ c. white wine vinegar
  • 1 (4-oz.) jar diced pimento, drained
  • 1 bunch fresh chopped parsley
  • 1 bunch chopped green onion
  • 3 T. minced garlic
  • 1 t. sugar
  • 1 t. dried basil
  • ½ t. salt
  • 1 t. black pepper
  • 1 or 2 (8-oz.) block sharp cheddar cheese, chilled
  • 1 or 2 (8-oz.) block Monterey jack cheese, chilled
  • 2 (8-oz.) block cream cheese, chilled
  1. Combine first 10 ingredients. Mix well and set aside. This marinade can be made 2-3 days ahead of time.
  2. Cut blocks of cheese in half lengthwise. Then, cut crosswise into thin slices.
  3. Arrange cheese on a dish that has a lip to hold in the marinade.
  4. Before laying cheese, I take a slotted spoon and lift some of the onion, parsley and pimento mixture and form sort of a bed for the cheese to be put on.
  5. Alternate the cheeses to create a contrast of colors.
  6. Pour the rest of the marinade over the cheese. Spread out the onion, parsley, pimento mixture that is on top. You want to be able to see the cheese.
  7. Cover with saran wrap and refrigerate for 24 hours or more.
  8. Take out of refrigerator 1 hour before serving.
  9. Serve with your favorite crackers.

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