Ingredients
Scale
- 8 oz block mozzarella cheese, cut into ½-inch cubes
- 8 oz block sharp cheddar cheese, cut into ½-inch cubes
- 8 oz block Monterey Jack or Colby Jack cheese, cut into ½-inch cubes
- 1 cup extra virgin olive oil (plus more if needed to cover cheese)
- 4-5 cloves garlic, thinly sliced or minced
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
- 2 tablespoons fresh thyme leaves (or 1 tablespoon dried)
- 2 tablespoons fresh basil, chopped (or 1 tablespoon dried)
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon black pepper, freshly cracked
- ¼ teaspoon salt (optional, taste first)
- 2 tablespoons red wine vinegar or fresh lemon juice (optional)
Instructions
- Prepare the cheese: Using a sharp knife and cutting board, cut all three cheese blocks into uniform ½-inch cubes. Try to keep the sizes consistent so they marinate evenly. You should have approximately 6-7 cups of cheese cubes total.
- Layer in jar: Place all the cheese cubes into a large, clean glass jar (quart-size or larger works well) or a large bowl with a tight-fitting lid. You want the cheese to fit comfortably without being overly packed—there should be room for the marinade to flow around all the pieces.
- Prepare the marinade: In a medium bowl, combine the olive oil, sliced garlic, fresh rosemary, thyme, basil, parsley, Italian seasoning, red pepper flakes, dried oregano, garlic powder, black pepper, and salt if using. Whisk together until well combined. If using vinegar or lemon juice, add it now and whisk thoroughly.
- Pour marinade over cheese: Slowly pour the herb and oil mixture over the cheese cubes in the jar, ensuring you distribute the herbs and garlic evenly throughout. The oil should completely cover the cheese—add a bit more olive oil if needed. Use a wooden spoon to gently stir and press down, making sure all cheese pieces are submerged and there are no air pockets.
- Seal and marinate: Secure the lid tightly on the jar. Gently turn the jar upside down and right-side up a few times to distribute the marinade. Refrigerate for at least 4 hours, but preferably overnight or up to 3 days. The longer it marinates, the more flavorful it becomes.
- Shake periodically: Every few hours (or whenever you think of it), give the jar a gentle shake or turn it upside down to redistribute the oil and herbs. This ensures even flavor distribution.
- Bring to room temperature before serving: Remove the marinated cheese from the refrigerator 30-45 minutes before serving. The olive oil will have solidified in the cold—letting it come to room temperature will return the oil to liquid form and make the flavors more pronounced. Transfer to a serving bowl or platter.
- Serve and enjoy: Serve the marinated cheese with crackers, sliced baguette, pita chips, or fresh vegetables. Provide small forks or toothpicks for easy serving. Drizzle some of the herb-infused oil over the cheese for extra flavor and visual appeal.
Notes
- Oil Solidification: The olive oil will solidify when cold—this is completely normal! Just bring to room temperature before serving.
- Cheese Coverage: The cheese must be completely submerged in oil for food safety and proper marination. Add more oil if needed.
- Flavor Development: This tastes good after 4 hours but absolutely incredible after 24-48 hours of marinating.
- Fresh vs. Dried Herbs: Fresh herbs provide the best flavor, but you can substitute with dried herbs using about half the amount.
- Customization: Feel free to adjust herbs and spices to your preference—this recipe is very forgiving and flexible.
- Serving Temperature: Always serve at room temperature for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: ½ cup marinated cheese
- Calories: 285
- Sugar: 1g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 40mg