Has anyone noticed that there really isn’t any full fledged dairy on the Thanksgiving table? I mean, maybe some cream in the green bean casserole. Some butter in the mashed potatoes. The dessert table may have some stars (cheesecake anyone???), but really folks that’s about it.

I’m here to balance out your carbs to protein to dairy intake this Thanksgiving…and really, it’s a year-round appetizer: Marinated Cheese! Not to mention it can make a great holiday gift, boxed together with some crackers, fruit and nuts.

For this one, I chose 3 different cheese: mozzarella, sharp white cheddar and sharp yellow cheddar, but you could certainly choose any cheese you’d like. My only watch out is that I’d stay away from some of the stronger cheese – like smoked gouda – and the softer cheese – like goat. Other than that, the cheese world is your appetizer oyster!

What I like about these marinades is that each is distinct and unique. The mozzarella has an Italian spin, the yellow cheddar has a Mexican one, and the white cheddar is herby, earthy and wonderful. Plus, the preparation couldn’t be easier – chopping, pouring, stirring, jarring, done. Consider your Thanksgiving appetizers done!

MARINATED CHEESE (3 WAYS!)



for the mozzarella:

12 ounces mini mozzarella balls

1 tablespoon finely chopped fresh parsley

1 tablespoon finely chopped fresh basil

2 tablespoons diced hot cherry peppers (pickled or fresh)

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

1/2 cup olive oil

for the white cheddar:

1/2 pound sharp white cheddar, cubed into 1/2 inch pieces

2 tablespoons finely chopped fresh cilantro

1 jalapeño, thinly sliced

1/4 teaspoon salt

1 teaspoon whole peppercorns

6 tablespoons olive oil

2 tablespoon lime juice

for the yellow cheddar:

1/2 tablespoon sharp yellow cheddar, cubed into 1/2 inch pieces

1 teaspoon chopped fresh rosemary

1/4 teaspoon chopped fresh oregano

1/4 teaspoon chopped fresh thyme

1 tablespoon honey

1/4 cup olive oil

extra rosemary, oregano and thyme sprigs for jar

For each of the three types of cheese and marinade, follow the same instructions: combine all ingredients in a bowl, stirring to coat evenly. Spoon the cheese and the remaining marinade into three separate jars. Let sit at room temperature for 30 minutes. Serve immediately or seal and place in the refrigerator for up to 2 weeks. To serve, remove from fridge let sit at room temperature for 30-60 minutes. Serve with toothpicks, crackers, fruit, wine, a Thanksgiving turkey… Enjoy!