{"id":4453,"date":"2025-06-26T03:05:36","date_gmt":"2025-06-26T03:05:36","guid":{"rendered":"https:\/\/www.sutyo.com\/we-cant-get-enough-marinated-cheese\/"},"modified":"2025-06-26T03:05:36","modified_gmt":"2025-06-26T03:05:36","slug":"we-cant-get-enough-marinated-cheese","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/we-cant-get-enough-marinated-cheese\/","title":{"rendered":"We Can’t Get Enough Marinated Cheese"},"content":{"rendered":"
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CHEVOO Herbes de Provence marinated goat cheese<\/p>\n<\/figcaption><\/figure>\n

Part of the magic of marinated cheese is its sheer simplicity. Take a fresh cheese, add some olive oil, throw in some herbs, and voila, you have marinated cheese. Humans have been making marinated cheeses for centuries in the Mediterranean and the Middle East. Experts believe that Ladotyri Mytilinis<\/a>, a Greek marinated cheese, has been made since Ancient Greece on the island of Lesbos and Angus Cameron<\/a>, marketing manager of Meredith Dairy<\/a>, notes his company was inspired to create marinated cheese by a Persian cheese that was put into a clay pot and covered with oils and herbs.<\/p>\n

\u201cMarinated cheese was pretty much invented a very long time ago, as a way to preserve cheese when you didn’t have any refrigeration,\u201d explains Pierre Gu\u00e9rin, president and co-owner, Belle Chevre Inc<\/a>. \u201cOne way to preserve your milk was to make fresh goat cheese. You really have two choices,\u201d he continues, \u201cfor goat cheese, you could do a hard cheese, but you could also preserve some of the fresh goat cheese into olive oil, which really preserves the cheese.\u201d<\/p>\n

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Why Marinate Cheese?<\/h2>\n