Marinated Cheese

For years we’ve been after my first boss in SC (Jeffita) to share her recipe for a marinated cheese recipe. Tonight, as Christmas presents, she handed out copies to people as we left the departmental^[1] Christmas gathering. Along with a double-sided color copy of the original Southern Living recipe (linked to the title of this post, but with a 1990 date and a Recipe-Pak^TM number 5305B-11, Appetizers & Beverages 7) were her hand-written changes. I'm going to attempt to make a single recipe out of the original and her notes together.


Combine in a jar, shake vigorously, and set aside:

• 1 c. olive oil
• 1 c. white wine vinegar
• 1/2 c. minced green onions or chives
• 6-8 cloves garlic
• 1/2 c. chopped fresh parsley
• 1/4 c. minced fresh basil
• 8 oz. pimento from jar(s), drained
• 1 T. sugar
• 1 1/2 t. salt
• 1 t. ground fresh pepper

Chill for slicing:

• 2 8 oz. pkgs. cheddar cheese (5.5 x 2 x 1")
• 3 8 oz. pkgs. cream cheese

When the cheese is well-chilled, cut the cheddar blocks in half lengthwise, then cut crosswise into 1/4" thick slices. Set aside. Slice the cream cheese similarly (& into similarly-sized pieces). Arrange the cheese in alternating slices of cheddar and cream cheese standing on edge in a shallow baking dish. Pour marinade over cheese slices, cover, and let stand in refrigerator for at least eight hours.

Transfer cheese slices to a serving platter in the same alternating fashion, reserving marinade. Spoon marinade over cheese slices. Garnish with fresh parsley sprigs. Serve with crackers.



^[1] I should mention that Jeffita is/was the head of my old department, the public school job I had when I first came to SC. They still ask me to join them for gatherings (surely a good sign, although I think they’re definitely disappointed when SWMBO can’t make it). How fortunate am I to have had two sets of co-workers whose company I enjoy and who aren’t completely put off by my anti-social tendencies?