We steep aromatics in olive oil for a fragrant and flavorful marinade. It’s a great use for high-quality oil—the low heat won’t affect its flavor, and you can strain leftover oil to use to both cook and finish dishes. Aleppo pepper is slightly milder and fruitier than red pepper flakes, but an equal amount of red pepper flakes won’t overpower the cheese. Use the marinated cheese to spread on bread or crackers, or as a salad or sandwich topper.

Tim Cebula
Recipe by Cooking Light April 2017


Credit: Greg Dupree

Recipe Summary

15 mins
8 hrs 55 mins
Serves 12 (serving size: 2 marinated cheese rounds)


Ingredient Checklist


Instructions Checklist
  • Combine first 7 ingredients in a small saucepan over low; cook 20 minutes. Let oil mixture cool to room temperature in pan.

  • Slice cheese log into 24 (1/4-inch-thick) rounds. Pour some of the cooled oil mixture into a 13- x 9-inch glass or ceramic baking dish to cover bottom. Place cheese rounds in dish in a single layer. Pour remaining oil mixture over cheese to cover, distributing herbs and pepper on top of cheese rounds. Cover pan with plastic wrap; refrigerate 8 hours or overnight. Serve cheese with a slotted spoon, reserving oil for another use.

Nutrition Facts

92 calories; fat 7.8g; saturated fat 4.4g; mono fat 2.7g; poly fat 0.3g; protein 5g; carbohydrates 0g; fiber 0g; cholesterol 13mg; iron 1mg; sodium 130mg; calcium 42mg; sugars 0g; added sugar 0g.