Marinated Cheese | Midwest Living

Marinated Cheese

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Marinated Cheese

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  • Makes: 12 to 16 servings
  • Prep 20 mins
  • Chill Up to 3 days
  • Stand 1 hr

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Toss together a bit of garlic and lemon juice with peppercorns and Monterey Jack cheese for a simple and easy appetizer recipe.


  • 1 pound Monterey Jack or provolone cheese, cut into 3/4-inch cubes
  • 1/2 cup extra-virgin olive oil
  • 1 1/2 teaspoons finely shredded lemon peel
  • 1/4 cup lemon juice
  • 3 cloves garlic, sliced
  • 1 1/2 teaspoons dried whole mixed peppercorns, cracked, or 1/2 tsp. ground black pepper
  • 1 teaspoon fennel, cumin, or mustard seeds, crushed


  1. Place cheese cubes in a resealable plastic bag or in a jar. In a screw-top jar combine oil, lemon peel and lemon juice, garlic, peppercorns, and crushed seeds. Cover and shake well. Pour mixture over cheese. Seal bag or cover jar. Turn to coat. Refrigerate, covered, up to 3 days, turning occasionally.
  2. To serve, let cheese stand at room temperature for 1 hour before serving. Transfer cheese with marinade to a serving bowl. Makes 12 to 16 servings.

Nutrition Facts

(Marinated Cheese)

Servings Per Recipe 12, Riboflavin (mg) 0, fiber (g) 0, sugar (g) 0, pro. (g) 10, vit. C (mg) 3, cal. (kcal) 224, Thiamin (mg) 0, Niacin (mg) 0, calcium (mg) 293, chol. (mg) 34, iron (mg) 0, Fat, total (g) 20, sodium (mg) 203, carb. (g) 1, Potassium (mg) 44, vit. A (IU) 292, Folate (µg) 8, sat. fat (g) 8, Monosaturated fat (g) 10, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0

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