Marinated Cheese

In this recipe for Marinated Cheese, pecan oil provides a subtle backdrop to nutty Manchego and Parmesan, tart Champagne vinegar, and fragrant rosemary. Serve it as an elegant appetizer at your next gathering or add a pretty bow and give jars as gifts this holiday season.

Marinated Cheese
Serves 8
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  1. 1½ to 2 cups pecan oil
  2. 6 sprigs rosemary, divided
  3. 8 ounces Manchego cheese, cubed
  4. 8 ounces Parmesan cheese, cubed
  5. ½ cup toasted pecans
  6. 2 tablespoons pink peppercorns
  7. 2 tablespoons Champagne vinegar
  1. In a medium saucepan, heat oil over medium-high heat until hot. Add 4 sprigs rosemary, and let cool completely. Discard rosemary.
  2. In 2 (8-ounce) jars, divide cheese, pecans, pink peppercorns, and remaining 2 sprigs rosemary. Top each with 1 tablespoon vinegar. Divide oil between jars. Cover and refrigerate up to 1 week.
Louisiana Cookin


  1. J. Obermeyer February 12, 2016 at 5:10 pm - Reply

    Serving suggestions would be very helpful.

    • Editor February 17, 2016 at 2:35 pm - Reply

      Here you go: chop the cheese and add it to a salad; add marinated cooked shrimp with olives and serve over steamed asparagus; use in a cold pasta salad.

  2. jvaldivieso December 11, 2016 at 8:49 pm - Reply

    Cover and refrigerate up to 1 week. Are you sayng this is only good for 1 week?
    Pleae advise

    • Editor December 15, 2016 at 2:03 pm - Reply

      The texture of the cheese will become less appetizing after 1 week.

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