Delicate pickled cheese: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Marinated homemade cheese is a delicious appetizer for a festive dinner. There are a lot of options for making cheese, but the basic ingredients are always the same. The recipes for this appetizer come from Mediterranean cuisine.

What is the appetizer good for?

Marinated cheese can be used as an accompaniment to light alcohol such as wine. Another appetizer is great for sharing with salads. But you can also serve it as a separate dish, for example, in the form of a canapé.

Also, marinated cheese is added to dishes instead of regular cheese to add spice. And many housewives use it instead of the usual when making pizza.

Which cheese is used to make the snack?

You can use both soft and hard cheese to make snacks. Of the soft ones, the following are most preferred:

• Adyghe;
• tofu;
• cheese;
• paneer;
• feta.

The latter makes an excellent marinated feta cheese.

Their hard cheeses can be used as follows:

• parmesan;
• cheddar;
• Russian;
• edam;
• gouda;
• beaufort.

What is the difference between hard cheese and soft cheese and which one is better for pickling?

The first and most important difference between the two varieties from each other is the texture. Hard cheeses are quite dense and resilient, soft varieties are slightly watery and resemble cottage cheese. No wonder that in many European languages cottage cheese and cheese are denoted by one word.

Soft cheeses are higher in calories and contain more milk fat than hard cheeses. But soft ones also have more liquid.

As for the choice of cheese, you should rely only on personal preferences.

What spices and herbs can I use?

Marinated cheese has a spicy taste and pleasant aroma. This effect is achieved through the use of a variety of herbs and spices. For the preparation of pickled cheese, herbs are used such as:

• oregano or oregano;
• basil (both fresh and dried);
• rosemary;
• dill (both fresh and dried);
• parsley;
• thyme or thyme;
• sage;
• marjoram;
• tarragon or tarragon.

Spices give marinated cheese not only taste and sharpness, but also a beautiful color. For example, turmeric has a bright orange color, so cheese made with turmeric also becomes brighter. In addition to turmeric is used:

• paprika;
• allspice;
• chili;
• cumin;
• azhgon (ajwine or iowan);
• cumin.

All housewives know that pickling always involves the addition of vinegar. But not all recipes use it. This feature is due to the fact that instead of vinegar, you can add lemon juice.

Hard cheese

To make marinated cheese in butter you will need:

1. About four hundred grams of any hard cheese.
2. About two hundred grams of vegetable oil.
3. Six garlic cloves.
4. Spices (allspice, rosemary - a pinch of each).
5. A small piece of hot pepper.

The cooking instructions are as follows:

1. The cheese is cut into large cubes.
2. The garlic is peeled, washed and cut into large flat pieces.
3. Hot peppers are also peeled, washed and cut into thin strips.
4. Spices are recommended to grind in any way. You can grind in a mortar.
5. Put all the ingredients in one container and mix thoroughly.
6. Put the cheese into a liter glass jar.
7. Pour it with vegetable oil - it should completely cover the cheese.
8. The jar is hermetically sealed and put in the refrigerator for a day.

After 24 hours, the snack will be ready to eat.

Hard pickled cheese recipe

Ingredients:

• about three hundred grams of hard cheese;
• two hundred and fifty grams of olive oil;
• thirty grams of liquid honey (candied honey can be melted);
• 1 eachtablespoon dried basil and sweet paprika;
• one teaspoon dried dill and ground pepper mixture;
• half a lemon;
• three cloves of garlic;
• a pinch of s alt if the cheese is uns alted.

Cooking instructions:

1. The cheese is cut into large cubes and placed in a glass jar.
2. The garlic is peeled, washed and pan-fried in ½ tablespoon olive oil.
3. Squeeze lemon juice into a separate container. Olive oil, spices, s alt (if necessary), honey and fried garlic are added to it.
4. Sliced cheese is poured with marinade, the jar is hermetically sealed and left in the refrigerator for two days.

Marinated Soft Cheese Recipe

Ingredients needed for cooking:

• about 300 grams of Adyghe, tofu or any other soft cheese;
• 200 ml olive oil;
• a few olives (five to six pieces);
• two or three cloves of garlic;
• peppercorns - ten to twelve peas;
• a small bunch of fresh basil;
• on a sprig of several Provence herbs (oregano, rosemary, marjoram, sage, etc.);
• one chili;
• s alt to taste.

Cooking instructions:

1. Pour oil into a saucepan, add peeled and finely chopped garlic and pepper. The mixture is heated over low heat, but not brought to a boil. S alt can be added to taste. S alt is recommended to be added if the cheese itselfuns alted.
2. Peppers are put in a jar for cheese (you can not cut it) and herbs.
3. The cheese is cut into cubes and put in layers in a glass jar. The first layer is cheese, the second is finely chopped basil and olives. Layers are repeated until the jar is full.
4. Pour everything with heated olive oil. Close the jar tightly and leave for several hours at room temperature to cool the oil.
5. After cooling, the jar is left in the refrigerator for 24 hours. After this time, the snack is ready to eat.

Second pickled soft cheese recipe

For cooking you need to take:

• about one hundred grams of soft cheese (Adyghe, feta, paneer and so on);
• 3 teaspoon paprika, sumac or turmeric;
• half tsp cumin or cumin;
• half a teaspoon of dried basil;
• a third of a teaspoon of tarragon, rosemary or thyme;
• half tsp oregano;
• a little s alt and hot pepper;
• about one teaspoon of vinegar, or you can use lemon juice instead - 30-45 ml;
• 220-250 ml of any vegetable oil.

Cooking:

1. The cheese is neatly cut into cubes and placed in a container, such as a glass jar.
2. Vinegar (lemon juice) is mixed with vegetable oil in a separate container.
3. Spices and herbs are added to the cheese, mixed thoroughly.
4. Pour in marinade.
5. Leave in the refrigerator for two or three days. After this time, the cheese is ready foraddicting.

Third pickled soft cheese recipe

For cooking you need to use:

• about two hundred grams of soft cheese;
• sixty milliliters of lemon juice;
• one garlic clove;
• one pinch each of marjoram, rosemary and oregano;
• one pinch each of sweet paprika black and hot ground pepper;
• thirty grams of honey;
• two hundred grams of olive oil.

Cooking:

1. Cheese cut into equal slices and put in a glass jar.
2. In a separate bowl, mix olive oil with spices, lemon juice and honey. Add finely chopped garlic to the mixture.
3. Marinade must be heated to a temperature of 50°C. This can be done over low heat or in the microwave.
4. Cheese should be poured with heated marinade, tightly closed and cooled at room temperature. After cooling, the snack should be left in the refrigerator for two days. After this time, the pickled cheese is ready.

Features

When pickling soft cheeses, it is important to use acidic ingredients: vinegar (regular or apple) or lemon juice. This is necessary due to the fact that soft cheeses have a light, "curd" texture, and the acid gives some elasticity to the product. Thanks to this, the product does not crumble after marinating.

When preparing pickled cheese, you need to be able to choose the right combination of herbs. The combination of basil and thyme (thyme) will add pungency and piquancy to the dish, the combination of tarragon (tarragon) with basil will give a pleasant spicy aroma, and rosemary with basil will give a noble peppery aroma. Basil is present in almost every pickled cheese recipe. This is due to the special aromatic components that are found in the plant. Basil gives the dish a light spicy aroma and some astringency on the palate.

Sage is used in pickling because it has a bright and pleasant aroma, and also gives piquancy to the cheese. For pickling, the nutmeg species of the plant is most often used. But do not add a lot of sage to the dish, because the bright aroma of the herb can interrupt and drown out the smells of other seasonings and spices.

An important ingredient in the preparation of snacks is s alt. She can "both save and kill." S alt is recommended to be added only when pickling fresh-tasting cheeses. It must be completely excluded, for example, when preparing types such as cheese or parmesan. They have a s alty taste, which is better not to enhance. On the contrary, it is recommended to add a little s alt when preparing Adyghe cheese.

Many cooks prefer, in addition to other ingredients that have been described in recipes earlier, to add sun-dried tomatoes. They will add a slight sourness to the dish and ultimately make the taste of the product unique and stand out from others.

When marinating, it is important to constantly mix the ingredients, that is, periodically you need to remove the jar from the refrigerator andshake it well. This will help speed up the process, as well as make it even, so that all pieces of cheese are marinated equally.

This is an unusual dish with a savory taste. When cooking, it is not necessary to strictly adhere to the recipe, you can add other ingredients or change the look: why not make marinated soy cheese?

Yes, you can experiment not only with oil or s alt, vinegar or lemon juice. You can change the types of cheeses and use not only those listed in the article, but also others. Who knows, maybe it will be possible to discover some new recipe for making cheese in a marinade, which many will like and take pride of place on the table? After all, it is in experiments that real culinary masterpieces are born.