Pickling Cheese – You Need to Know That

Cheese is best preserved in oil

In addition to sheep and goat cheese, almost all other types of cheese are suitable for pickling.

  • In addition to hard cheeses such as Gouda or Emmental, you can also add homemade mozzarella (link) or other soft cheeses such as Harz cheese.
  • It is important to use high-quality oil. Virgin olive oil is very suitable for this. The downside of olive oil is that it flocculates in the fridge. However, this is reflected as soon as the oil has warmed up to room temperature.
  • If you want to prevent flaking at low temperatures, mix olive oil with a little sunflower oil in a ratio of between 30/70 to 50/50 in favor of the olive oil. The ratio benefits the taste.
  • The other ingredients add flavor to the pickled cheese. These depend on the type of cheese. Garlic, paprika, and Mediterranean herbs go very well with sheep and goat cheese.
  • If you want to put in a Harz cheese, you should rather use other spices. Onions and caraway seeds are good examples here.
  • Recipe tip: If you put in a Harz cheese, add a few tablespoons of wine. Riesling and especially a Morio-Muskat are suitable for this.
  • Then leave the cheese in the fridge overnight, covered with a cloth, and serve with a couple of boiled potatoes. Enjoy your meal!
  • Incidentally, pickled cheese only tastes really good if it has been allowed to steep for a few days.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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