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The Marinated Cheese

The Marinated Cheese

I have been enthusiastically following blogs since before I can remember.

Okay, so maybe not that long, but at least a good eight-or-so years. This hobby(?) started with a few great food blogs and over the years has transitioned and grown into a variety of interests. Over the past couple of weeks, I have noticed many of the bloggers that I follow mentioning something along the lines of: “I’m sorry I haven’t been keeping up..” or “Apologies for the lack of posts lately..” To that I say, “Hey people, relax, it’s still summertime!” Let us spend these lovely summer evenings in the company of family/friends/neighbors and the outdoors, as chilly days with less glorious weather are ahead of us.

The only thing I will apologize for today is withholding this recipe from the many that have tried it over the past couple of months and requested for me to share it. Sorry, guys! I’m going to pretend that it is because I just couldn’t choose which photo I thought best represented the Olson Summer 2012 phenomenon that is ‘The Marinated Cheese.’ As this does take at least an overnight to marinate, you still have approximately nine days to fit this into your Labor Day Weekend plans.

I continue to strive for those elusive “prepare-ahead-of-time” recipes that still present well. Though it does take a bit of time to slice the cheeses, ‘The Marinated Cheese’ is fully prepared the day prior to serving. As such, it is a wonderful (and colorful!) option to bring along to a party where you are asked to bring something to share. There is really nothing challenging or difficult to the assembly, just be sure to slice your cheese as thin as you can to ensure that each bite is not overpowered by any cheese in particular.  It is the marriage of all of the flavors that makes this dish a sure thing.

As you can tell, I never did decide which photo I liked best. Cheese for all!

The Marinated Cheese


1/8 tablespoon garlic salt

1/8 tablespoon onion powder

1/8 tablespoon sugar

1 teaspoon dried oregano

1/8 teaspoon freshly ground black pepper

1/8 teaspoon dried thyme

1/8 teaspoon dried basil

1/8 teaspoon dried parsley

1/8 teaspoon celery salt

1 teaspoon cajun seasoning
{or, in a pinch, omit these first 10 ingredients and pick up a 0.6oz packet of Good Seasons Zesty Italian Dressing dry mix}


1/2 cup canola oil

1/4 cup white vinegar

2 tablespoons water

4 tablespoons minced green onions

1 1/2 teaspoons granulated sugar

12 oz Pepper Jack cheese (do not substitute)

12 oz Sharp Cheddar cheese (do not substitute)

8 oz package cream cheese

4 oz jar diced pimentos, drained



  1. Place cheeses in freezer for 30 minutes prior to slicing.
  2. Combine first ten ingredients in medium sized mixing bowl. Combine well.
  3. Add oil, vinegar, water, minced onions, and sugar to same bowl. Mix and set aside to marinate while you slice cheese.
  4. Remove cheese from freezer. Cut cheeses into thin small squares and arrange in an alternate pattern in an 8×8 glass pan or stoneware serving dish. {Warning: this may or may not take FOREVER}
  5. Pour pimentos over cheeses then pour dressing mix over all.
  6. Cover and marinate in refrigerator a minimum of 12 hours.
  7. Serve at room temperature with crackers and a cheese spreader or fork for folks to transfer the cheese onto their crackers. Enjoy!

Recipe adapted from Beauty and Bedlam

Last year at this time, Jess whipped up some amazing Whole Wheat Zucchini Bread with Flax!

Whole Wheat Zucchini Bread with Flax

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