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How to marinate cheese. Marinated cheese

Marinated adygei cheese - a wonderful snack by itself or as a piquant addition to easy vegetable Salat.

Marinated cheese is a popular snack in Germany, Greece, France and other European countries, famous for their cheeses. Usually, soft varieties take marinations, but you can use solid sustained cheeses.

For the preparation of salads and snacks, you can also use the oil in which the cheese was pickled.

Optionally, it is possible to smash a piece of cheese.

Advice:

  • when working S. sharp pepper It is recommended to work in thin rubber gloves.
  • the oil is preferable to take olive, but for a variety you can try sesame
  • when cutting cheese, it is desirable that all pieces are the same, small cubes are grilled faster
  • the longer cheese marina, the more tastier this snack becomes
  • in the refrigerator, marinated cheese is stored for 2-3 weeks

In this recipe, not only adiy cheese can be used, but also Suluguni.

Ingredients:

  • 250 g of Adygei cheese
  • 150 ml of olive oil
  • 2 tablespoons of lemon juice
  • 1 clove garlic
  • 1 branch of mint and basil
  • semi chili pepper
  • 1/4 teaspoon lemon zest

Recipe:

1. Cut the cheese cubes with a side of 1-1.5 cm. Grind mint, basil, pepper, garlic.

2. To put the cheese, mint, basil, garlic, pepper, and zest layers.


3. Fill with lemon juice and olive oil to cover the cheese completely. Leave a minimum one day.

You can serve with fresh bread, vegetables and wine.

Recipe marinade for Adygei cheese with garlic

So you can also marinate with cheese, russian cheese and Mozarella.

Ingredients:

  • cheese - 400 g
  • olive oil
  • garlic - 6 teeth
  • spicy chili pepper - 1/4 pieces
  • dried rosemary - pinch
  • fragrant peas - 1 teaspoon

Cooking method:

1. Cut cubes cheese. Clear garlic and cut into thin petals. Fragrant pepper crossed into a mortar or smashed in another way.

2. Acute pen Wash, dry out the napkin and cut into thin rings.

3. All shock into the can, pour oil, close the lid and remove into the refrigerator for 1-2 days so that the cheese is well blocked.

Marinated Curd Cheese Adygei

Ingredients:

  • 500 g of Adygei cheese
  • 150-200 g of dried tomatoes
  • 1-2 chili red pepper pods
  • 1 h. L Sahara
  • 1 st l. vinegar
  • 200 ml vegetable oil
  • garlic - 1 teeth
  • dried dill
  • orego
  • salt to taste

How to do:

1. Cut the cheese with neat cubes with a side of 1-3 centimeters.

2. Prepare marinade. Cut sun-dried tomatoes Small pieces, put them in a bowl, grind the same garlic there, add salt, dried dill, oregano, sugar and thoroughly mix.

3. Fill the mixture of spices with 1 tablespoon of vinegar, pour the oil. Stir again. Put the cheese into a capacitance with a lid, for example, a jar, and put the whole red chili peppers and pour the marinade, then put on a day or twice in the refrigerator.


Marinated homemade cheese - delicious snack For a festive dinner. Cheese preparation options are very much, but the main ingredients are always the same. Recipes for this snack came from Mediterranean cuisine.

What does a snack fit?

Marinated cheese can be used as a supplement to light alcohol, for example, guilt. A more snack is perfect for sharing with salads. But you can apply it as a separate dish, for example in the form of canape.

Also, pickled cheese is added to dishes instead of ordinary cheese, to give piquancy. And many hostesses use it instead of the usual when cooking pizza.

What cheese use for cooking snacks?

To prepare snacks, you can use soft, and solid cheese. The following are most preferred:

  • adygei;
  • tofu;
  • brynza;
  • panir;
  • feta.

From the latter there is excellent marinated feta cheese.

Their solid cheeses can be used as follows:

  • parmesan;
  • cheddar;
  • russian;
  • eDAM;
  • gaud;
  • bohor.

What is the difference in solid cheese from soft and what better to choose for marination?

The first and most important difference between two varieties from each other is the texture. Cheese solid varieties Pretty dense and elastic, soft varieties - a little watery and resemble cottage cheese. No wonder in many European languages, cottage cheese and cheese are designated in one word.

Soft cheeses are more calorie and contain more dairy fat than solid. But in soft also more fluid.

As for the choice of cheese, it is necessary to rely only on personal preferences.

What spices and herbs can be used?

Marinated cheese is characterized by a spicy taste and a pleasant aroma. Such an effect is achieved through the use of various herbs and spices. For the preparation of pickled cheese, the herbs are used as:

  • oregano or oregano;
  • basil (both fresh and dried);
  • rosemary;
  • dill (both fresh and dried);
  • parsley;
  • chabret or thyme;
  • sage;
  • marjoram;
  • tarkhun or Estragon.

Spices give marinated cheese not only the taste and sharpness, but also a beautiful color. For example, Kurkuma has a bright orange color, therefore, the cheese prepared using turmeric becomes brighter. In addition to turmeric is used:

  • paprika;
  • chilli;
  • caraway;
  • azhgon (Ajwaine or Isovan);
  • cumin.

All hostesses know that Marination always implies adding vinegar. But not in all recipes it is used. This feature is associated with the fact that instead of vinegar, lemon juice can be added.

Hard cheese

To prepare pickled cheese in oil you will need:

  1. About four hundred grams of any solid cheese.
  2. About two hundredth grams of vegetable oil.
  3. Six cloves of garlic.
  4. Spices (fragrant pepper, rosemary - by pinch each).
  5. Little piece zhugugo Pepper.

Preparation instructions Next:

  1. Cheese is cut into large cubes.
  2. Garlic is cleaned, washed and cut by large flat pieces.
  3. Burning pepper is also cleaned, washed and cut with thin straw.
  4. Spices are recommended to chop in any way. You can make a mortar into the mortar.
  5. Lay all the ingredients in one container and mix thoroughly.
  6. Shift cheese into liter glass jar.
  7. It is poured with vegetable oil - it should completely cover the cheese.
  8. The jar is tightly closed and put in the fridge for a day.

After 24 hours of appeal will be ready to use.

Solid pickled cheese: recipe

Ingredients:

  • about three hundred grams of solid cheese;
  • two hundred fifty grams of olive oil;
  • thirty grams of liquid honey (sugar it can be melt);
  • 1 tablespoon of dried basil and sweet paprika;
  • one teaspoon and a mixture of ground peppers;
  • half of lemon;
  • three cloves of garlic;
  • pinch of salt, if the cheese is unsolved.

Preparation Instructions:

  1. Cheese is cut by large cubes and put in a glass jar.
  2. Garlic is cleaned, washed and roasted in a frying pan in the ½ tablespoon of olive oil.
  3. In a separate container, lemon juice are squeezed. Olive oil, spices, salt (if necessary), honey and fried garlic are added to it.
  4. The chopped cheese is poured marinada, the jar is sealed and left in the refrigerator for two days.

Pickled soft cheese recipe

Ingredients required for cooking:

  • about 300 grams of Adygei, Tofu or any other soft cheese;
  • 200 ml of olive oil;
  • several olives (five to six pieces);
  • two or three cloves of garlic;
  • pepper pepper - ten-twelve peas;
  • small bundle of fresh basil;
  • on a twig of several olive herbal (oregano, rosemary, mayoran, sage and other things);
  • one chili pepper;
  • salt to taste.

Preparation Instructions:

  1. The oil is poured into a saucepan, peeled and finely chopped garlic and pepper add to it. The mixture is heated on slow heat, but do not bring to a boil. To taste you can add salts. Salt is recommended to add if the cheese itself is unsolved.
  2. In a jar for cheese, peppers are put (it can not cut it) and herbs.
  3. Cheese is cut into cubes and fold into a glass jar with layers. The first layer is cheese, the second - finely chopped basil and olives. The layers are repeated until the bank fails.
  4. Poured all with heated olive oil. Tightly closed the jar and leave for several hours at room temperature so that the oil is cooled.
  5. After cooling, the bank is left in the refrigerator for 24 hours. After this time, the snack is ready to use.

Second recipe for pickled soft cheese

For cooking you need to take:

  • approximately one hundred grams of soft cheese (Adygei, Fethe, Panir, and so on);
  • third teaspoon paprika, suma or turmeric;
  • half of the world cumin or kumin;
  • half a teaspoon of dried basil;
  • third teaspoon Tarkhun, Rosemary or Cabbar;
  • half of the world souls;
  • slight salt and burning peppers;
  • about one teaspoon of vinegar, or instead you can use lemon juice - 30-45 ml;
  • 220-250 ml of any vegetable oil.

Cooking:

  1. Cheese is neatly cut into cubes and laid out in a container, for example, in a glass jar.
  2. In a separate container, vinegar is mixed (lemon juice) with vegetable oil.
  3. Spicy herbs and spices add cheese, mixed thoroughly.
  4. Pour marinade.
  5. Leave in the refrigerator for two-three days. After this time, cheese is ready to use.

Third recipe for pickled soft cheese

For cooking you need to use:

  • about two hundred grams of soft cheese;
  • sixty milliliters of lemon juice;
  • one clove of garlic;
  • one pinch of mayoran, rosemary and souls;
  • on one pinch of sweet paprika black and acute ground pepper;
  • thirty grams of honey;
  • two hundred olive oil grams.

Cooking:

  1. Cut the cheese on the same slices and folded into the glass jar.
  2. IN separate tank mix olive oil with spices lemon juice and honey. Add fine garlic to the mixture.
  3. Marinade must be heated to a temperature of 50 ° C. This can be done on a weak heat or in microwave oven.
  4. Cheese must be pouring the heated marinade, close and cool at room temperature. After cooling, a snack should be left in the refrigerator for two days. After this time, pickled cheese is ready.

Features

When marinating cheeses of soft varieties, it is important to use acid ingredients: vinegar (ordinary or apple) or lemon juice. This is necessary due to the fact that soft cheeses They have a light, "cottage cheese" texture, and the acid gives some elasticity of the product. Due to this, after marination, the product is not crumbling.

When cooking pickled cheese, you need to be able to properly select the combination of herbs. Combining Basilica and Thyme (Thyme) will give the dish sharpness and piquancy, the combination of Estragone (Tarkhun) with a basilic - a pleasant spicy fragrance, and rosemary with a basil - noble pepper fragrance. Basil is present in almost every recipe for pickled cheese. This is due to the special aromatic components that are in the plant. Basil attaches dishes easy Spicy fragrance and some tartness in taste.

Sage is applied during marination, because it has a bright and pleasant aroma, and also gives cheese piquancy. For marination, the muscat type of plant is most often used. But you should not add a lot of sage to the dish, because the bright fragrance of grass can be killed and drown out the smells of other seasonings and spices.

An important ingredient in the cooking snack is salt. It can be "and save, and kill." Salt is recommended only when marinating freshly taste of cheeses. It is necessary to completely eliminate it, for example, when preparing such species like a cheese or parmesan. They have a saltwatel taste, to strengthen which is better not worth it. On the contrary, it is recommended to add a little salt when cooking Adygei cheese.

Many chefs prefer, among other ingredients, which were described in recipes earlier, add dried tomatoes. They will give light sourness dish and eventually make the taste of the product unique and stand out against the background of others.

When marinated, it is important to constantly mix the ingredients, that is, periodically it is necessary to remove the jar of the refrigerator and shake it well. This will help speed up the process, as well as make it uniform, so that all the pieces of cheese are witched equally.

This is an unusual dish with spicy taste. When preparing it is not necessary to strictly adhere to the formulation, you can add other ingredients or change the view: why not cook marinated soy cheese?

Yes, you can experiment not only with oil or salt, vinegar or lemon juice. You can change types of cheeses and use not only those that are shown in the article, but also others. Who knows may be able to open some new recipe Cooking cheese in marinade, which many will have to taste and will take an honorable place on the table? After all, it is in experiments that real culinary masterpieces are born.

The winged expression about cheese in oil is known to everyone. They say it happened from the tradition to fold cheese in kegs with butter, which then rolled to cover cheese from all sides, and he was kept longer. I recently found out that a similar method was used - and used so far - in the Balkans. That's just the Slavs brothers, it is ulle, that is, vegetable oil, which is poured cheese. And although the problem of preserving cheese remained in the past, in Serbia, Croatia, Montenegro, Bosnia and other countries still make "Sir from the hive".

Today it is no longer a conservation method, but the way to give cheese new tastes. Sometimes cheese is simply poured with oil, sometimes various fragrant ingredients are added to it, after which such pickled cheese sinks and eat as a snack - simple, but very tasty. Do not be afraid to put into the course of high-quality olive oil - after the cheese is over, the oil can be used to prepare a salad refueling or simply to smear it with fresh bread.

Marinated Cheese in Oil

Low

5 minutes

Ingredients

4 servings

200 g. Solid cheese

100 ml. olive oil

several twigs Rosemary

1/2 C.L. Fragrant pepper

The recipe for pickled cheese in oil is very simple: initially this method was used in the Balkans as a method of conservation, and now cheese marinate in order to enrich it with new tastes. Marinated cheese can be applied as a snack to any drinks, and the remnants of the marinade sweep the fresh bread.
Alexey Onegin

Take for this snack solid sustained cheese of cow or goat milk. I discovered Serbian in the store, and bought it to save authenticity, but now, fortunately, there were quite decent solid cheeses Russian production. Cut the cheese with small cubes side of about 1 cm.

Step 1: Prepare cheese.

Cheese can be taken a few species, only better to harvest them in different banks.
As for cutting. Mini Mozarella in the balls can not be cut at all, leave so, but cut a big piece on cubes with the sides 2-3 centimeters.


With feta in the same way, just put it with cubes by 2-3 centimeters.

Step 2: Prepare the remaining ingredients.



All prepared herbs rinse and cut into small pieces, but do not smack.
Olives or olives so that you do not choose, rinse with a cool running water from the brine.


You can add dried tomatoes to cheese, it is not necessary, but it will definitely make your snack delicious.

Spicy pepper cut the rings, seeds can leave if you want to make cheese and butter acute.

Olive oil use high-quality (Extra Virgin).

Step 3: Marinate Cheese in Olive Oil.



When all the ingredients are ready, do not forget about banks, they must be clean and sterilized, like the covers to them.
Stay in the banks of the cheese pieces in the spices, olives, tomatoes and greens. From time to time, shake jars so that the spices are well distributed.


At the end, fill it with olive oil, close tightly and remove into the refrigerator at least one to two weeks so that cheese and the oil are impregnated with flavors and taste of spices and seasonings.
If you need to get pickled cheese, fill it with hot olive oil, close, cool up room temperatureAnd then remove in the refrigerator. Such a snack can be trying to try in a couple of days.

Step 4: Let's supply cheese in olive oil.


Cheese B. olive oil - This is a fragrant snack primarily, and then the amount of salads and sandwiches. Even just to carry the pieces of cheese from the jar are very tasty. Try.
Bon Appetit!

When you eat all the cheese, the remaining spicy oil use for the preparation of salads. You can even leave a couple of pieces of cheese in the oil and stretch it with a fork, then you will have a beautiful salad refueling.

If you have children in the house, try to make cheese not so sharp and pen.

Cheese is a leader among snacks. Behind the Based Table for Him there is always a place. He is present in the daily diet. Solid, semi-solid, soft and brine varieties are pleased with their diversity. And yet, who knows the sensation in the ramps of Landca, do not cease to look for new recipes. Unusual snack For gourmets will be pickled cheese, whose preparation will be needed for a little more than 5 minutes. Perhaps it is he will be your corporate dish.

Cheese in the marinade is good both by itself and as an additive to salads. His saturated spicy taste will appreciate lovers to pamper themselves with a glass of wine. We propose to try out 2 options of the marinade at once, each of which is able to put the cheese with a special taste.

For cooking you will need:

  • 500 g cheese;
  • a half lemon;
  • 4 garlic teeth;
  • 1/2 C.L. peas;
  • 1 pod of red pepper (can be replaced by 1.Ch.l.);
  • 1 tbsp. Olive herbs to choose from (rosemary, mint, thyme, sage, basil, oregano);
  • olives or olives to taste;
  • 1 tsp. paprika;
  • 1 tbsp. honey;
  • 400 ml of sunflower or olive oil.

Cut the cheese with small cubes, grind garlic and peppers, chop finely or skip the lemon through the meat grinder, prepare spices.

We divide cheese on 2 parts and lay in banks.

Prepare 2 marinades:

  • 1st way: mix ground lemon, slightly red pepper, garlic and herbs selected with 200 ml of vegetable oil.
  • 2nd Method: Fry the crushed garlic in 200 ml of vegetable oil and deploy it. To the half-fire oil add honey, let it dissolve. After cooling, we put red pepper, having toolate lemon, olives, or olives, basil and paprika.

Pour cheese marinadas and send at least any day to the refrigerator. It is necessary to take into account the longer the cheese will stay in the marinade, it will be tastier.

With options for cheese and marinades, you can experiment infinitely. Impeccable addition to K. soft varieties Olives or crushed dried tomatoes will become. Lay them in the bank better than layers.