I saw this technique in the March 2013 issue of Sunset and loved the idea. This recipe is attributed to David Tanis (a Chez Panisse alum) from his cookbook One Good Dish: The Pleasures of a Simple Meal.
I perused through this book on Amazon and a few recipes caught my eye (and imagination): Waffle Iron Grilled Cheese, Save-Your-Life-Garlic Soup, Saffron and Lemon Risotto, Swiss Chard al Forno…. I am destined to buy this book.
I had to make this recipe.
Cheese in a Jar by David Tanis
Sunset, March 20141/2 lb. 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 oilPlace cheese, herbs, garlic, and peppercorns in a clean jar. Pour in olive oil to cover. Seal tightly and chill for several days before serving. (Keeps refrigerated for up to one month.)
Serve with a crusty baguette.
I used a block of feta and foraged through the garden for some living herbs. My rosemary, which is close to the house, has never frozen back during its sixteen years of being. I did have to go to the hoop house to find some thyme. The bay leaf came from my tree in the green house. (This bay tree may have bitten the dust too in the recent polar vortexes so please send good thoughts to it. You all did think my lemon tree back to health.) The garlic is from last summer’s harvest.
Speaking of spring…wouldn’t this be a great appetizer to take along on a picnic. Throw a crusty loaf of bread in the basket, a bottle of wine….perfection.
A BOOK of Verses underneath the Bough,
A Jug of Wine, a Loaf of Bread—and Thou
Beside me singing in the Wilderness—
O, Wilderness were Paradise enow!—-Omar Khayyám
Add a jar ‘o cheese and the picnic is complete. (My apologies to Edward Fitzgerald for using his translated verse to glorify cheese.)
BTW: I just bought this book for my Kindle.
Comments & Replies
22 responses to “Marinated Cheese in a Jar”
Love this! And the book looks amazing!
I plan on reading it cover-to-cover this week.
I did not even know marinated cheese was possible 😀
Love this! What a beautiful book too 🙂
Cheers
Choc Chip Uru
We just ate up half a block. We spread it on warm baguette slices and then crumbled a bit on spinach salad. YUM!
Ooooh, yummy! Marination makes everything mo betta!
Definitely, Veronica! (Been Spring Breakin’ so sorry about the delay in response time!)
This looks so wonderful! I had no idea it was this easy to make – I’m afraid that if I did make it though – I would hide and eat it all myself! 🙂
Kelli–you must make this as soon as you are able!
I used to buy marinated cheese in jar for the salads and used the oil for bread baking. Have to try your recipe!
I haven’t tried marinated cheese! I bet its taste is more profound than the ordinary one!
Oh my, I would LOVE this! Dudette would eat it too. Hubby not so much, but that just means more for us. I love that you were able to forage your own herbs too. And I’m especially jealous of the garlic you grew. I’m definitely sending good vibes towards your bay leaf tree.
The Hubby doesn’t like cheese???? I can’t wait to try this with a softer goat cheese.
I should plant our rosemary close to the house! Ours does freeze back, alas, although I always put some on the kitchen windowsill to winter over. Lovely looking dish! I’ve had marinated cheese before, but never even thought to make my own. Gotta try this! And the book sounds excellent. Thanks.
The Sis in northern Iowa is so jealous of our rosemary. I don’t know how many starts I have dug up for her. They all are relegated to the same frozen fate.
Wow, what a great dish to have parked in the fridge for company! I think I may need this cookbook, too. Look at what you started 😉
I haven’t really had time to peruse through the book yet—Been enjoying my time on Spring Break!
You’re right – this is a great picnic basket ingredient. Loved the foraging for herbs in the garden. I have a few myself. This is such a great idea for now and even later on when there are LOTS of herbs in the garden. Thanks for the idea!!
You are so right, M.J. I would love to try this with basil.
This could be a meal for me with a loaf of good bread!
Throw in a salad and I heartily agree, Chris.
I love this idea and like you, it’s a must try. Thanks for sharing. Pinned.
Lea Ann, I hope you try it. I pin so much stuff I need to devote a year of blog posts to just highlighting each great recipe I see out there.