Cheese is definitely one of the favorite foods.
That’s why we have prepared 6 tasty pickled cheese recipes for you this time.
They are easy to prepare and will please your whole family!
Come and prepare loaded gouda, sheep’s cheese or ermine with us.
Sheep’s cheese loaded with herbs
Even sheep’s cheese can be pickled wonderfully. Try the combination with sun-dried tomatoes, pickled peppers and thyme!
- 200 g of fresh sheep’s cheese
- 2 tablespoons of finely chopped sun-dried tomatoes
- 3 tablespoons chopped pickled capsicum
- ½ teaspoon ground hot pepper
- a teaspoon of fresh thyme
- virgin olive oil
- Cut the cheese into smaller pieces, cover it in spices, add dried tomatoes, pickled capsicum and salt.
- Cover with oil and leave to marinate for at least 6 hours.
- Remove in time to allow the cheese to come to room temperature before serving.
- Serve with toasted baguette slices as an appetizer.
We also have recipes for pickled tomatoes in different ways. Enjoy them all!
Pickled Hermelin cheese
Pickled ermine is not only a popular pub delicacy, which is also easy to prepare. Ideally served with fresh bread and beer.
- 4 ermines
- 1 large onion
- 8 cloves of garlic
- 1 cup hot peppers
- 1 teaspoon whole pepper
- 1 teaspoon paprika
- 2 – 3 bay leaves
- 2 tablespoons thyme (fresh or dried)
- extra virgin olive oil – as much as you need to cover the cheese
- salt to taste
- You will need a large mason jar – clean and dry.
- Cut all the ermines in half lengthwise.
- Peel and press the garlic, chop the onion.
- Rub the garlic all over the insides of the ermines.
- Sprinkle with paprika and salt, add the onion slices and fold in the other half of the ermine.
- Place the ermines in a glass and add the bay leaves and whole peppercorns.
- Try to stack the ermines as tightly as possible so you don’t have to use too much olive oil to cover them.
- Add the thyme, hot peppers and any remaining onion.
- Drizzle with extra virgin olive oil until the cheese is completely covered.
- Shake the container to get the air bubbles out.
- Close the mason jar and protect it from direct sunlight at room temperature for 1-6 weeks.
- Shake every 2-3 days to get the air out.
- Pickling time depends on how ripe the ermine is.
- If it is already soft, it can take up to 5 days.
- If it is soft, it will take about 2 weeks to load.
- Once the ermine has ripened and softened, store it in the refrigerator for up to 2 weeks.
- Serve with hot peppers, onion rings and bread.
Try our other ermine recipes ! We have a spread, a salad and a filled cake for you.
Feta marinated in olive oil with rosemary
Feta pickled in olive oil with rosemary, lemon peel and chili is a perfect appetizer that almost all diners will appreciate!
- 280 g feta
- 2 fresh sprigs of rosemary
- ½ teaspoon chili flakes
- zest of 2 lemons
- 2 cups extra virgin olive oil
- Cut the cheese into cubes and transfer to a glass.
- Rinse and dry the fresh rosemary sprigs.
- Take one, tear off the leaves and finely chop them.
- Toss the remaining sprig into a glass together with the chopped leaves, chilli flakes and the zest of two lemons.
- Shake gently so that the herbs are not stuck in one place.
- Drizzle with olive oil.
- Make sure the cheese is completely submerged.
- Close the jar and put it in the fridge.
- Leave to marinate for at least 24 hours.
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Pickled goat cheese
Enjoy this simple and enjoyable recipe for a quick appetizer or snack. You can enjoy fresh soft goat cheese marinated in olive oil with arugula on its own or with crusty bread, put it on toast, in a salad, or even on pizza.
- 20 cl of extra virgin olive oil
- 300 g of fresh goat cheese
- 60 g of fresh arugula
- 10 black pepper balls
- Crush the pepper balls and add them to the bowl along with the chopped arugula.
- Salt it.
- Cut the goat cheese into slices about 1 cm thick.
- Wrap the cheese in seasoned arugula and place in the bottom of the glass.
- Fill the container with olive oil so that the goat cheese is completely covered.
- Leave to rest in the fridge for at least 24 hours before serving.
Mediterranean marinated cheese
You will love delicious Balkan cheese loaded with olives, garlic, chili, paprika and herbs. It’s a delicacy!
- 200 g of Balkan cheese
- 50 g of pitted green olives
- 50 g of pitted black olives
- 5 cloves of garlic
- 1 small onion
- a slice of red pepper
- 1 chili pepper
- 200 – 300 ml of olive oil
- fresh sage leaves
- a few balls of colored pepper
- a mixture of Provençal herbs
- Peel the garlic and cook for about a minute.
- Take it out of the water and let it drain on a sieve together with the olives.
- Cut the onion into quarters and separate them into individual layers, cut the pepper into strips, the cheese into cubes and make fine cuts in the chili pepper with a knife.
- Start layering the ingredients in the glass, put the chili pepper, sage, pepper balls, Provence mixture in the middle and repeat the process until the glass is full.
- Drizzle with olive oil, place sage leaves on top, seal tightly and leave for a few days in a dark, cool place.
- It won’t hurt if after two days you turn the jar upside down for a while and stand it up again to mix the oil and herbs.
- Serve with fresh bread.
You may also find our reviews of electric food slicers useful. Who won in our comparison?
Try this ultra-easy recipe for luxuriously marinated gouda. It is simple in terms of ingredients and preparation time, and at the same time it tastes absolutely great!
- 1 cup of olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 strips of orange peel
- 280 g of gouda, cut into 2.5 cm cubes
- In a small saucepan over medium heat, whisk together the oil, rosemary, thyme and orange zest.
- Cook for 5-6 minutes.
- Leave to cool.
- Place the cheese in a bowl.
- Pour the cooled oil mixture over the cheese and toss to coat in the mixture.
- Let it sit for at least an hour.
- Transfer to a glass container, garnish with a sprig of rosemary and serve with crackers.
Pickled cheese goes best with baked goods. Try our recipes for homemade baguettes !
We also find cheeses suitable for pickling among other types of cheese .
Romadur is well pickled, which we prepare in a similar way to ermine and to which sharper spices go well.
We can shape curd cheeses, for example from meadowsweet, ricotta and similar types of cheese, or just flavored curd into balls and pickle them in a spicy pickle.
And how did you like our recipes today? Write to us in the comments!