This marinated cheese appetizer combines alternating slices of sharp cheddar and cream cheese with a tangy olive oil and white wine vinegar marinade, fresh herbs, garlic, and pimentos. It serves eight, takes 20 minutes to prep, and needs at least eight hours in the refrigerator before serving with crackers. There's no cooking, so it's a handy appetizer to put together the day before a gathering.
Why You'll Love This Recipe
- Tangy herbs and garlic balance sharp cheddar and creamy cheese.
- No cooking: 20 minutes of prep, followed by a refrigerator rest.
- Make it the day before a gathering.
- Serve it with crackers in the same dish for easy cleanup.
Recipe at a Glance
Yield: 8 servings · Prep: 20 minutes · Cook: none · Marinate: at least 8 hours. Expect firm cheddar, soft cream cheese, and a bright herb marinade. Make it a day ahead; freezing is not recommended.
Where This Dish Comes From
This recipe came to me through friends who got it from a local caterer. I love the contrast between the firm cheddar, creamy cheese, and bright herb marinade. If you're planning a larger appetizer spread, my cheese board guide can help you fill out the platter.
Ingredients You'll Need
Sharp cheddar and cold block cream cheese make the alternating rows. For the marinade, gather olive oil, white wine vinegar, fresh parsley, fresh basil, green onions, garlic, drained diced pimentos, granulated sugar, kosher salt, and freshly ground black pepper. Have assorted crackers ready for serving; the full measurements are in the recipe card.
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For this recipe I also use white wine vinegar and drained diced pimentos.
Ingredient Notes & Substitutions
Use block cream cheese rather than whipped or spreadable cream cheese so the slices can hold their shape. A short stay in the freezer firms the block slightly; it should remain sliceable rather than frozen solid.
Monterey Jack, Colby, or pepper Jack can replace the sharp cheddar. Red wine vinegar can replace the white wine vinegar, and finely diced roasted red peppers can stand in for the pimentos.
Tools That Make It Easier
I use a sharp knife, cutting board, measuring cups and spoons, mixing bowl, whisk, spoon, and a shallow dish when I make marinated cheese. A small sieve helps drain the pimentos. Choose a dish that holds the upright slices in snug rows, and have a lid or food wrap for chilling. A wide spatula helps lift the rows onto an optional serving platter; serving straight from the marinating dish works, too.
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Buy Now → How to Make Marinated Cheese
Firm and slice the cheese, arrange the alternating rows, then spoon on the herb marinade. Let the covered dish rest in the refrigerator before serving.
Step-by-Step Instructions
1. Firm the cream cheese
Place the cream cheese in the freezer for 10-20 minutes to firm slightly. Keep the cheddar refrigerated until you're ready to cut it.
2. Mix the marinade
Whisk the olive oil, white wine vinegar, sugar, salt, and pepper in a bowl. Stir in the chopped parsley and basil, minced green onions and garlic, and drained pimentos.
3. Slice the cheese
Divide each block of cheese in half lengthwise, then slice each half crosswise into pieces about ¼ inch thick. Wipe the knife between cuts as needed so the cream cheese slices stay intact.
4. Arrange the rows
Stand the cracker-sized slices upright in two snug rows in a shallow dish, alternating cheddar and cream cheese along each row. Set the rows side by side, touching, with the small slices slightly staggered to form one long block.
5. Add the marinade
Stir the marinade again and distribute it over the rows, letting some run between the slices. Spoon the herbs and pimentos evenly over the cheese.
6. Cover and refrigerate
Cover the dish and refrigerate it for at least eight hours or overnight.
7. Serve with crackers
Use a wide spatula to lift sections onto a serving platter, keeping the alternating slices together, or serve directly from the original dish. Spoon the remaining marinade over the cheese and offer assorted crackers.
Tips for Neat Cheese Slices
Cold cheese, a wire cheese slicer or a clean blade, and snug rows help the slices keep their shape. Don't freeze the cream cheese solid, but firm. The wire cheese cutter makes slicing precise and clean cuts. If you are using a knife, wipe the knife with a clean, warm, wet rag whenever it begins dragging softened cheese through the next cut. Stir the marinade before spooning it over the rows so the herbs and pimentos are distributed across the dish.
A Few Mistakes to Avoid
- Freezing the cream cheese solid makes it harder to slice cleanly.
- Whipped cream cheese cannot form the same upright slices.
- Serving before the eight-hour rest cuts short the marinating time.
A Few Things That Make This Recipe Better
Drain the pimentos, use fresh herbs, and stir the marinade again before spooning it over the cheese. Keep the small slices snug and slightly staggered so both rows hold together.
Keeping Leftovers Fresh
Keep the marinated cheese covered in the refrigerator and use it within three to four days of preparation. Spoon the marinade over the cheese again before serving. Freezing isn't recommended because thawed cream cheese can become grainy and release moisture.
Can You Make It Ahead?
Yes-prepare this appetizer a day ahead and refrigerate it. The cheese needs at least eight hours in the marinade, so allow that time in addition to the 20-minute prep.
What to Serve with Marinated Cheese
Assorted crackers are the simplest pairing, and toasted baguette slices give guests another option. Grapes, apple slices, olives, or cured meats can fill out an appetizer platter.
For a mix of cold and warm appetizers, pair the cheese with Cowboy Caviar and Sausage Stuffed Mushrooms. The tailgate recipe collection is another place to plan a gathering menu.
Cowboy Caviar
Sausage Stuffed Mushrooms
Easy Individual Charcuterie Cups for Parties
Marinated Cheese FAQs
How long does marinated cheese need to sit?
Refrigerate it for at least eight hours or overnight. That resting time is separate from the 20-minute prep.
Can I use spreadable cream cheese?
No, use cold block cream cheese. Whipped or spreadable varieties will not hold the same upright slices.
How do you keep the cheese slices together?
Arrange them upright in two snug, touching rows, alternating cheddar and cream cheese along each row. Slightly stagger the small slices to make one long block.
Can I make marinated cheese the day before?
Yes. Prepare it a day ahead, cover it, and refrigerate overnight. Spoon the marinade over the cheese again before serving.
How long do leftovers keep?
Keep covered in the refrigerator and use within three to four days of preparation.
Can marinated cheese be frozen?
Freezing is not recommended. Thawed cream cheese can become grainy and release moisture.
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Recipe
PrintHow to Make the Best Marinated Cheese
This marinated cheese, made with sharp Cheddar and soft cream cheese, all bathed in a zesty vinaigrette, is an eye-catching, mouth-watering appetizer. Whether you're setting up for a casual tailgating event or hosting a swanky soirée, this cheese appetizer fits the bill perfectly. Trust me, it's always a crowd-pleaser.
- Prep Time: 10 minutes
- Total Time: 8 hours 10 minutes
- Category: Appetizer
- Cuisine: American
Ingredients
- 1 8-oz block sharp cheddar cheese
- 1 8-oz pkg cream cheese
Marinade:
- ½ cup olive oil
- ⅓ cup white wine vinegar
- 3 Tablespoons chopped fresh parsley
- 3 Tablespoons chopped fresh basil
- 3 Tablespoons minced green onions
- 3 cloves garlic (minced)
- 1 2-oz jar diced pimentos, drained
- 1 teaspoon granulated sugar
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground pepper
Instructions
- Combine all marinade ingredients in a jar; cover tightly and shake vigorously. Set aside.
- Make sure cheeses are well-chilled (you can put them in the freezer for about 10-20 minutes). Cut block of cheddar in half lengthwise; then cut crosswise into ¼"-thick slices. Set aside. Cut the cream cheese, following the same procedure. Arrange cheese slices alternately in a shallow baking dish, standing slices on ends. Pour marinade over cheese slices. Cover and refrigerate at least eight hours or overnight.
- To serve, transfer cheese slices, with a large spatula, to a serving platter in the same alternating pattern. Spoon marinade over the cheese. Serve with assorted crackers.
Joanna says
This was a great recipe and it was very popular at a summer BBQ I held recently. I chose a creamy feta and Red Leicester cheese cheese in my version and it worked beautifully. Thanks for posting this.
Jennifer says
I love this recipe and the versatility! The cheeses you used sound wonderful!
Elin says
Hello. is it absolutely necessary to use the white wine vinegar? Can I just not use vinegar at all? Kindly reccomend an alternative please. Thanks.
Jennifer says
Hi there! The acidic element is essential to this recipe, but if you don't like vinegar you could substitute with lemon juice or lime juice.
Jessica Montgomery says
Can we leave out the sugar?
Jennifer says
Yes that would be fine, but the taste might be a little sharper.
Katelyn says
How long can this be stored in the fridge? Can it be made ahead of time?
Jennifer says
Yes, it can be made ahead of time. I keep mine in the refrigerator for around 3 days or up to a week.
Ginny Stramaglia says
I’m curious how the cream cheese holds up after it is sliced & in the marinade.. also how it does while assembling it.
Jennifer says
Hi Ginny! The cream cheese hold up very well in the marinade. I do freeze the block for about 30 minutes to get it nice and firm before slicing - it makes slicing much easier. I usually assemble the cheese slices as I slice to reduce handling.