Cheese in spicy marinade recipe. Gentle marinated cheese: Cooking recipe with photos

08.07.2020

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 found a Serbian in the store, and bought it to preserve authenticity, but now, fortunately, there were quite decent solid Russian-made cheeses. Cut the cheese with small cubes side of about 1 cm.

Do you like the purchase marinated cheeses with spices and grass? Expensive? And if you prepare yourself? Even tastier?

What cheeses are best suited for Marination: Feta, Suluguni, Adygei, Mozzarella, Brynza. You can marry enough soft cheeses, such as Russian, Dutch, Vityaz, Monarch, Lamma. But they take less marinada. Although also very tasty. Not suitable for marination too hard cheeses like parmesan, mountain and cheese with blue mold.

Marinated Feta from Mirage

250g Fethe
1/4 teaspoon of mustard grains
1/3 teaspoon powder pepper-chili
13 / Tea spoon powder sweet paprika
0.5 teaspoon of dry mixture of Italian herbs
large cloth garlic
several slices of lemon
olive oil

Feta cut the cubes about 1x1 cm, slept with dry herbs, pepper, mustard grains. Folded into banks, shifting lemon slices and garlic, sliced \u200b\u200bplates. Filled with olive oil and put it in the refrigerator for three days - it is broken.
Very, very tasty and feta, and oil. I use oil for salads, or even just watering bread and or feta.

Marinated Suluguni from Gerbera_Z

Suluguni packaging
2 medium bulbs
Juice of half Lemon
5 spoons of balsamic vinegar
1 tablespoon of Italian herbs
Olive oil (I have a glass)
Garlic
Paprika
Hot pepper

Suluguni cheese packing with cubes, cut onion. Cheese and onions put into the jar, pour olive oil to fully closed cheese, add lemon juice, balsamic vinegar, herbs, paprika, burning peppers, garlic (I have crushed). You can any greens, I added fresh basil. We close the lid, we shake, clean in the refrigerator. We eat the next day.

Marinated Feta from Eva_Grin

On a jar of 0.5 liters I went about:

Cheese Feta - 200g
Red sharp pepper (ground pieces) - 1 tsp. (It will be very acute, you can put 1/2 C.L.)
Mustard French grains Kamis - 2 ppm
Onion on the middle of the middle
Garlic - 3 medium teeth
Olives - how much will fit into the jar
Paprika dry - 1/2 C.L.
Herbs dry (oregano, basil, mayoran, rosemary, thyme) or a mixture of Kamis ( provencal herbs) - 1 tsp.
Olive oil
Lemon juice - 2-3 tbsp.

I lay in a jar of feta cut into cubes, alternating with spices, dried herbs, onions, garlic, mustard and olives. I fill with olive oil to the top, add lemon juice.
After a couple of days you can eat. Well stored in the refrigerator, but I have been eaten on sandwiches in a couple of days. Can and even need to be added to various salads, It turns out very sharp.

And I went to the garden, I will warm up on the coal to the Armenian cake, lubricated with oil, I will put more snacks - feta, olive, loaf ... and singing white dry wine ... mmmmm ...

Marinated solid cheese from Yule4ik

She took a solid "Soviet". An afternoon cheese was lying on the table, not in the refrigerator. Then she chopped into cubes, added the head of garlic (chopped by thin plates), a quarter of the lemon (also sliced), spices (rosemary, basil, coriander). And all in the jar. Poured oil - and under the vacuum cover, so that the better woven. And she shook itself, instead of the marinator, and in the refrigerator.
I did and tried the first time, very unusual taste. Only cheese the next time the softer will take. Well, the lemon is very felt, even garlic interrupts.

Marinated Brynza from NATA-117

So my first experiment. Next time I will put more seasonings.

grape oil
lyme juice
pepper peas and ground
sun-dried tomatoes
garlic
(Corisandor, Cumine and some other packings of bags)

Almost picked balls and almost as many oils took this jar, and made a salad with butter - tasty. The cheese turned out a density, not very sharp, as the seasoning put a little.

Marinated Cheese from Varvara Plushkin

He took two species - Adygei and Russian semi-solid.
Cheese chopped by pieces of approximately 1.5 * 1.5 cm.
Folded everything in jars. There put spices on a pinch: coriander, cumin, pepper peas pink and a couple of fragrant, some paprika, basil, thyme, mayoran, rosemary, oregano (soul).
Added to each jar of 3 tbsp. Lemon juice, 1.5 tbsp. Liquid honey, 1 clove of garlic (chopped on plastics), 1/3 of a bitter pepper pod.
All flooded vegetable oil without smell. Closed with a lid and a little perebedlyhal.
For 1 hour it is necessary to leave on the table, and then until tomorrow in the refrigerator.

Marinated Cheese from Efim

my favorite savory savory 400g
small head garlic
middle bell pepper
tomato
dill
2 peas of fragrant peppers
five black pepper peas
two tiny dried chili peppers (which grow on the window)
one flower carnations
0.5 l of olive oil.

Everything stirred in a big bowl, put it in the bank, the spices in the jar threw it, poured oil.
She sustained three hours, finally opened a cherished jar ... The aroma is magical, and the taste is perfection itself.
Somehow, I guess the proportions from the first time, just as much as necessary (sharp, oxycho, cheese in the mouth melts).

Marinated Adygei Cheese from Anida

adygei Cheese 270g
the seasoning is written, European, as part of a mixture of peppers, mustard grains, etc.
sweet pepper small
dill
maslins
lemon
garlic clove
tomators Little
vegetable oil

Cheese cut into cubes, pepper with a small straw, Lemon laid a little, circles about 1cm, cut into pieces and squeezed out of it, almost the entire jar of Omlin, they cut them in half, garlic crushed and cut, tomato cubes. All this was mixed in a big cup, poured Oil - and on jars.

Marinated cheese with grape leaves and wine from chipol

Finally, I found the use of marinated grape leaves besides dollars.
Product set ascetic: adygei cheeseMarinated grape leaves and red wine. You can add a different seasoning, but it seems to me that this is self-sufficient trio.
Cut the cheese brushes, wrap it into grape leaves, tamper tightly into the jar and pour wine. Marine at room temperature day.
Well, bonus: fried cheese in grape leaves. Fry the screwed rolls on a small amount of oil and fire, serve with bell peppers, tomatoes and garlic.

Marinated Cheese from Lessheng

0.5 kg of cheese;
1 ST Olive oil "Extra Virgin";
1 STL dry olive herbs;
1/4 hl red zhugugo Pepper;
3 cloves of garlic;
1 st l balsamic vinegar;
3 st l lemon juice.

Briefly about what I came to, trying different variants Cheese marinas.
First, cheese is better to take soft varieties. He is better marked.
Secondly, before pouring the cheese with oil, it is better to pour it with a mixture of vinegar and lemon juice, as the liquid is settled to the bottom of the ass, and does not mix with oil.
So, proceed ...
Cut the cheese cubes.
We mix lemon juice and balsamic vinegar. We add to cheese and mix. Let me stand 10-15 minutes.
Add seasonings, sliced \u200b\u200bgarlic slices and poured with olive oil.
For a couple of hours, we leave with room temperature, and then remove to the refrigerator for 2-3 days.

Marinated Adygei Cheese from Yves Anna

Adygei
Garlic
Grass
Hot peppers
Fresh Basil
Lemon
Olive oil
Coriander fresh

Marinated Adygei Cheese from Yulyamba

Cheese Adygei production of Majes, bought the freshest on the market
oil took with a homemade seed flavor
an ordinary mixture of five peppers
slight black peas
bulgarian pepper+ Pomatorsa
vinegar
added a little salt
dill green and slightly umbrellas dill

Marinated Adygei Cheese from Tatiana

I decided to try Adygei, just Feta on the way to meet ...
Vegetable oil, little soy Sauce., lemon juice, grass (thyme, basil, oregano), a little ground pepper and salt, finely chopped Bulgarian pepper and chili. I also added a balsamic vinegar, although I generally do not like it.

Marinated Brynza from Natalia-22

brynza - 200g,
garlic - 2 medium teeth,
bulgarian pepper - 1 pc.,
seasoning "Olive herbs" - 1 bag,
sunflower oil refined.

Cheese cut into cubes, laid out layers in a jar, each layer lasted with olive herbs, crushed pepper and garlic. Filled with vegetable oil and in the refrigerator.

Marinated cheese from Mamagora

Finally, we got to our pickled cheese. Under one lid were different varieties - On a piece from everyone that was in the refrigerator (Gaud, Maasdam, Rokiskis, Emmental). Grape vinegar mixed with lemon juice, cheese poured and left for a few minutes. The refueling made from a glass of olive oil, lemon zest, zhygugo pepper and a set of spices (a mixture of "5 peppers" peas, dry parsley, dill, celery, oregano, basil, mayorran, olive herbs, etc.). In the bank laid cheese, pieces of garlic, bows and lemon, poured oil and shook. Three days in the refrigerator - and on a salad.

Marinated Suluguni from Juelalya

suluguni) - 500 g,
parsley (Fresh) - 0.5 beam,
garlic - 3 teeth,
5 peppers mixture,
bulb onions,
olives 1 - jar,
maslins - 1 jar,
bulgarian pepper
a tomato,
mustard peas,
lavar leaf - 3 pcs.,
olive and sunflower oil,
vinegar 9% - 1 tbsp. l.

Many has already been written about Mediterranean culinary traditions. Actually, we can safely say that two thirds of the entire material accumulated in our blog to one degree or another is devoted to this topic. Since childhood, put in me gastronomic preferences and tastes, as well as general ideas about food as a whole, although indirectly, but are associated with.

Here, on the lands, where I was born and grew up, there was a large ancient Greek Colony of Olbia, which was founded by immigrants from the millet in 647 to our era. And, although the ancient Greeks were assimilated in the local population over time, and their language began to present a mixture of Greek and Scythian, they brought with them a rich culture of Greece of the period, including culinary traditions. In essence, these traditions and appeared in the end of the basis on which the entire concept of Mediterranean cuisine was built.

Speaking about the influence of ancient Greek culture on the tradition of the indigenous population of the South of Ukraine, it is impossible not to mention another ancient Greek colony (by the way, also based not far from the place where I was born) - Chersonese Tavria (the fifth century to our era).

By the way, the Greeks were never translated into our territories (I remember, two Greek Boy studied in my class alone). Therefore, it is quite natural that there are quite a few dishes in our kitchen, which without any reservations can be entered into the category of Mediterranean.

Thanks to the long history of its existence, the traditional Mediterranean menu has always been distinguished by the universality of the ingredients and at the same time a variety of dishes, since, on the one hand, the peoples who lived on the Mediterranean coast were in concerning a similar climate, they grown, produced and consumed the same products, and On the other hand, sometimes confessed a completely different religion, had a different mentality from each other, as well as absolutely inconsistent customs and traditions.

The roots of the origin of the Mediterranean cuisine should be sought in ancient Egypt and ancient Greece. At the same time, the conceptual approach to this culinary phenomenon began to form quite recently. For the first time, the term "Mediterranean cuisine" was used in 1950 by the American culinary writer Elizabeth David in the world bestseller "Book about Mediterranean food." Here, on the pages of this book, the famous author suggested the first detailed concept of such a kitchen.

The basis of the mentioned kitchen Miss David called three main classic ingredient: Bread, olive oil and wine, which constituted the basis of the nutrition of all nations living in the Mediterranean. They were called in the ancient peoples of this region "food of the gods".

The dishes, as part of which wine, oil and bread were pretended in almost all countries of the Mediterranean basin. The opening of the new light, and therefore a number of new ingredients supplemented the already extensive menu of this kitchen.

Our today's recipe spicy goat cheese With garlic and herbs is one of the oldest dishes in the list, which millennia was considered mandatory at the dining table, both an ordinary peasant and a noble aristocrat. It is such a cheese in flavored olive oilServed with hot cakes and red wine, was considered a typical food of the Mediterranean resident more than two thousand years ago!

(for four to six servings)

Ingredients:

500 grams of fresh and soft goat cheese (carefully tear hands on large pieces)
12-16 pepper peppers
1 Teas Spoon Seed Coriander
3 large garlic teeth (cleaned and sell through garlic press)
2-3 Widespread Orange Cork Strips
2-3 wide lemon crust strips
2 laurel sheets
1 star Anisa
Floor chopsticks
2 Nails
Paul teas spoon dried soul men (oregano)
Paul Timyan Tea Spoon
A quarter of a teaspoon of dried chili pepper in large flakes
2 tablespoons of white wine vinegar
8-12 Chiabatta slices or white bread (fry on dry pan)
High-quality olive oil
Salt of large grinding

Cooking:

Fry fragrant pepper and coriander seeds on a dry pan. We shift in the stue and rudely by framing with the help of a pestle.
In medium-sized ceramic bowl, we pour 200 ml of olive oil and add garlic, fragrant pepper, coriander seeds, thyme, souls, chili pepper, bay leaf, anise, cinnamon, carnation, orange and lemon crusts. Here we pour white wine vinegar. Leave at room temperature for 1-2 hours.
When the oil is imagined, lay out in it and mix so that the entire surface of the cheese is covered with oil and spices.
Cover the film and send it to the refrigerator until the next day.
Before serving the cheese you need to get out of the refrigerator 1-2 hours before drinking so that he gets heated to room temperature.
To cheese feed bread and wine ...

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 down to room temperature, and then remove into 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 in olive oil is a fragrant snack primarily, and then the size 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.