Marinated Cheese

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Marinated Cheese to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Marinated Cheese, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/2 cup olive oil
• 1/2 cup white wine vinegar
• 1 (2 ounce) bottle diced pimento,
• drained
• 3 tablespoons chopped fresh
• parsley
• 3 tablespoons minced green
• onions
• 3 cloves garlic, minced
• 1 teaspoon sugar
• 3/4 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon ground black
• pepper
• 1 (8 ounce) package Cheddar
• cheese
• 1 (8 ounce) package cream
• cheese, cold

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper

Step 2: Technique & Execution

Shake vigorously to blend

Step 3: Technique & Execution

Cut the block of Cheddar cheese in half lengthwise

Step 4: Technique & Execution

Cut crosswise into 1/4 inch slices to form squares

Step 5: Technique & Execution

Repeat with cream cheese

Step 6: Technique & Execution

Arrange cheese squares alternately in a shallow baking dish with slices standing on edge