Go Back
Stacked slices of marinated cheese with red peppers and fresh herbs in a glass dish on a light table

The Ultimate Marinated Cheese Recipe

This ultimate marinated cheese is a make-ahead appetizer that delivers bold flavor, clean layers, and stress-free entertaining. With sharp cheddar, cream cheese, and a savory herb marinade, it’s perfect for parties, holidays, and charcuterie boards.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 4 hours 10 minutes
Course Appetizer
Cuisine American
Servings 12 servings
Calories 285 kcal

Ingredients
  

Cheese

  • 8 oz sharp cheddar cheese block cut into even slices
  • 8 oz medium cheddar cheese block cut into even slices
  • 8 oz cream cheese block chilled briefly in freezer before slicing

Marinade

  • 1/2 cup extra virgin olive oil
  • 2 tbsp white wine vinegar or red wine vinegar
  • 2 cloves garlic minced
  • 1 tsp dried oregano or Italian seasoning
  • 1/2 tsp red pepper flakes adjust to taste

Flavor Add-Ins

  • 1/3 cup roasted red peppers chopped
  • 1/4 cup sun-dried tomatoes chopped
  • 2 tbsp pimentos
  • 2 tbsp fresh parsley chopped
  • 2 tbsp fresh basil chopped
  • 2 tbsp green onions sliced

Instructions
 

  • Place the cream cheese block in the freezer for about 15 minutes to firm it up for clean slicing.
  • Slice the cream cheese, sharp cheddar, and medium cheddar into even slices, lightly oiling or warming the knife between cuts.
  • In a small bowl, whisk together olive oil, vinegar, minced garlic, dried oregano, and red pepper flakes.
  • Arrange the sliced cheeses in alternating layers in a shallow dish.
  • Spoon the marinade evenly over the cheese and scatter roasted red peppers, sun-dried tomatoes, pimentos, herbs, and green onions on top.
  • Cover tightly and refrigerate for at least 4 hours, or overnight for best flavor.
  • Remove from the fridge about 30 minutes before serving so the oil returns to liquid form.

Notes

For the cleanest presentation, lift slices with a small offset spatula. Store covered in the refrigerator for up to five days. This recipe is naturally gluten-free and low carb.