Honey Orange Thyme Marinated Cheddar
Adapted slightly from A Nutritionist Eats
Creamy aged cheddar marinated in a touch of honey, extra virgin olive oil, and a little garlic with a hint of orange and a light dance of red pepper. It’s a delightful way to serve up cheese that will take your guests by surprise.
A long, long time ago I first tried making marinated cheese after my friend Justine from Full Belly Sisters posted her recipe. I was immediately hooked. Since then, I’ve been making marinated cheeses for special events, for Christmas gifts, for cooking classes and salads … everyone always raves about my marinated cheeses. Usually I marinate Feta and Dubliner … but this year, I wanted to try something different. I stumbled across this recipe from A Nutritionist Eats and I was immediately intrigued. I’d never tried putting a sweet slant on marinated cheese before!
Personally I find the hint of sweet with the undertone of citrus delightful, and several other people liked it as well. Some don’t like the sweetness, but really, the flavors really do balance out well. Most cheese plates do incorporate a bit of sweetness and this is just the right bit of sweet with a hint of citrus tang.
I think it’d be a perfect little bite for Super Bowl Sunday … or just an escape for yourself on a particularly rough day. Treat yourself to a few chunks of this lovely cheese with a glass of wine. I think I just may go do that right now …
- 1 8-oz. block of aged white cheddar cheese
- 2 cloves of garlic, smashed, peels removed
- Several thin slices of fresh orange peel (just the orange part, not the white part)
- Several fresh sprigs of thyme (or dried thyme)
- Red pepper flakes
- 2 Tablespoons honey
- Extra virgin olive oil
- Cut the cheddar into small chunks and make a layer of the cheese chunks in a small squat jar or other glass container. Squeeze a clove of garlic in and a slice of orange peel, sprinkle with thyme and red pepper flakes and add another layer of cheese. Again, squeeze in garlic and orange peel and sprinkle with thyme and/or red pepper. Repeat until the jar is full. If you still have cheese left, start another jar.
- Drizzle the honey over top (dividing it amongst the two containers, if needed), then cover with olive oil so that the cheese is completely covered in oil. Marinate at room temperature for 30 minutes to 2 hours. Cover and refrigerate until serving time. Will keep several months in the fridge.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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