Add to a jar (I used a recycled 12 oz jelly jar) then add in ½ C extra-virgin olive oil, ½ C white wine vinegar, 1 (2 oz) jar diced pimientos (drained), 1 tsp sugar, ½ tsp salt and ½ tsp pepper. fresh goat cheese or mild feta, cut into two chunks 1 thyme sprig 1 rosemary sprig 1 bay leaf 2 garlic cloves, halved 2-3 whole black peppercorns Olive oil. Add a crusty loaf of bread and make a meal out of it. Pour in olive oil to cover. Then, I cut the cheddar cheese and cream cheese in half length-wise. I saw this technique in the March 2013 issue of Sunset and loved the idea. The combination of fresh goat cheese, herbs, and olive oil is addicting. In fact, the longer it marinates in oil, spices and herbs, the more flavour will develop. Cheese in a Jar by David Tanis Sunset, March 2014. It is best stored in the typical mason’s glass jar with a lid and left in a dark, cool place or in the fridge. Marinate the cheese at least 1 day ahead for better flavor. Marinated cheese recipe is very practical too because you can make it long in advance. Packaged in a glass jar, marinated goat cheese makes a lovely gift. I covered the container and refrigerated the marinated cheese … 1/2 lb. Next, I cut the cheese into 1/4-inch slices. Carefully flip the container of marinated cheese every 3 … After that, I alternated the cheese slices in a container, and spooned the marinade on top. Marinated Cheese in a Jar. Marinating fresh goat cheese is an easy way to make plain goat cheese incredibly flavorful. To prepare the marinated cheese, place the cheese slices or wedges in a roughly 16-ounce mason jar, arranging them so that there is room for the oil and herbs to flow around them. Add the herbs and spices to the jar, then pour in the oil until the cheese is just covered completely. Pour the marinade over the cheese slices, cover with saran wrap and refrigerate for 8 hours or overnight. Shake well. 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