Marinated Goat Cheese

Marinated Goat Cheese
Staff Writer
Marinated Goat Cheese

Loupe Digital

Marinated Goat Cheese

This cheese keeps for quite some time (about three weeks) in the refrigerator but is at its best a couple of weeks into the marinade — if it was fresh to begin with. You can use goat, mozzarella, or feta cheese — the feta and mozzarella I think keep a bit longer than the fresh goat. The marinated cheese makes a terrific addition to a mezze or antipasto platter, a lovely crostini, or as a salad garnish, particularly one with roasted beets and bitter greens.

Click here to see 11 Classic Antipasto Recipes for Summer.


*Note: You can substitute 1 pound bocconcini (small mozzarella balls) or feta cheese cut into cubes.


Place the cheese rounds (or balls or cubes) into a deep container or large shallow dish. Add the peppercorns, garlic, sage, rosemary, bay leaves, and, if using, the chile flakes. Lightly turn to mix evenly. 

Add enough olive oil to cover the cheese by about ½ inch. Cover and refrigerate for at least 12 hours to allow flavors to meld before serving. Serve, garnished with olives, if desired, with slices of toasted baguette, crackers, or crudités.


Calories per serving:

277 kcal

Daily value:



  • Carbohydrate, by difference 46 g
  • Protein 5 g
  • Total lipid (fat) 9 g
  • Fatty acids, total monounsaturated 2 g
  • Fatty acids, total polyunsaturated 5 g
  • Fatty acids, total saturated 1 g
  • Fiber, total dietary 2 g
  • Folate, total 3 µg
  • Magnesium, Mg 10 mg
  • Niacin 2 mg
  • Phosphorus, P 33 mg
  • Potassium, K 46 mg
  • Sodium, Na 589 mg
  • Sugars, total 3 g
  • Water 1 g
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