Balsamic and Herb Marinated Cheese

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Balsamic & Herb Marinated Cheese

I am not sure where the recipe originated. I am guessing it probably came from the pages of a home magazine, or perhaps the newspaper column, years ago. I first tasted it at a baby shower and couldn’t get enough. I begged my friend Jennifer for the recipe and have been making it ever since.

The cream cheese is delicious spread on Wheat Thins or a similar salty cracker. You can eat the cheddar by itself or on a milder cracker. It’s a definite one-up on plain old cheese and crackers. Serve this at your next get-together; I promise you won’t come home with much, if any. Which might leave you a little disappointed.

marinated cheese

Balsamic and Herb Marinated Cheese


  • 1/2 c. olive oil
  • 1/2 c. balsamic vinegar
  • 3 T chopped fresh parsley
  • 3 T minced green onions
  • 1 tsp. sugar
  • 3/4 tsp. dried basil
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 3 cloves garlic, minced
  • one 2 oz. jar chopped pimientos
  • 8-oz. block sharp cheddar cheese
  • 8-oz. box cream cheese (place in freezer for a few minutes to make easier to cut)
  • Wheat thins or cracker of choice


Cut your cheeses into 1-inch cubes and place in a serving or casserole dish.

Whisk together all other ingredients; taste for seasoning. Pour over cheeses and refrigerate at least 2-3 hours or overnight.

You can pour out some of the liquid before serving once marinated. Serve with crackers.

Have you ever had marinated cheese? What’s your favorite party appetizer?

Added to Tasty Tuesday, Ingredient Spotlight: Cream Cheese at Eat at Home, and Things I Love Thursday.

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