Marinated Gouda
The big game is just two weeks away. Now that we know Kansas City is playing San Francisco, the next thing is to decide who to root for. After that, it’s all about the party and what you’re going to serve. Of course there will be burgers and hot dogs, but more importantly are the appetizers. Sure, you could do chips and dip, but nothing beats a gorgeous cheese and charcuterie board.
I’ve always loved cheese and crackers. They’re a great appetizer, snack or even a lunch. While cubes of cheddar and jack cheese used to be the perfect choice for a party, these days cheese and crackers have taken on a whole new meaning. The days of pre-sliced cheddar, jack and colby are long gone. These days when people think of a cheese board they think of beautiful bries, a savory blue or a soft cheese that’s full of herbs and spices. Then there are the crackers which cover the gamut from wheat octagons to slices of toasted sourdough.
But that’s not all. Cheese boards aren’t just for cheese and crackers anymore. These days you’ll find a variety of fresh and dried fruits, plenty of nuts, a few different kinds of meat, as well as some jams or jellies. Yes, today cheese and charcuterie boards are beautiful masterpieces and centerpieces of party tables everywhere. And with all the different choices of cheese, meat and fruits out there, each board can be entirely different. You could do one for the fall that’s full of nuts, apples and pomegranates or you could do one that’s more spring-themed full of berries and sweet honey. But whatever theme you choose, the most important thing is still the cheese.
As I mentioned, there are usually a variety of cheeses on the board. While bries, goudas and blues are usually the go-to’s, I recently discovered marinated cheese and started adding it to my boards as well. Marinated cheese takes your favorite block cheeses and adds extra flavor. A little olive oil, a few herbs and spices, and suddenly you have a whole new cheese eating experience. The fact that those little cubes look adorable in a mason jar only adds to the appeal. But the best thing about these marinated cheeses is that it only takes a little extra time and preparation.
It’s true. The marinating only takes about an hour. So, for the same amount of time it takes to bring those soft cheeses to room temperature, you could have a third or fourth cheese marinating. And by the time you start putting the board together, the marinated cheese will be ready to take the spotlight.
Notes
This can be made up to 3 days ahead and refrigerated. Just bring to room temperature before serving.
Ingredients
- 1 cup olive oil
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh thyme, minced
- 2 strips of orange peel
- 1 (10 ounce) chunk of gouda, cut into 1-inch cubes
Instructions
- Whisk together the oil, rosemary, thyme and orange peel in a small sauce pan over medium heat. Cook for 5 - 6 minutes. Let cool.
- Place cheese in a bowl.
- Pour cooled oil mixture over cheese and toss to coat. Let sit for at least an hour.
- Transfer to a glass jar, garnish with a sprig of rosemary and serve with crackers.
