Food

Pickled Cheese Part 2 – The Verdict

When last we spoke I was experimenting with a curious Pickled Cheese recipe. As I previously mentioned, it’s more of a marinade, but since marinated Cheese doesn’t have much of a ring to it, Pickled Cheese it is.

So. This is what we had marinating in the fridge for two days:
feta and thyme in honeyed white wine vinegar

I carefully opened the jar, which opened quite easily. Since this isn’t real pickling there was no pressure buildup.

pickled marinated feta cheese

This is cheese. Not the Parthenon or the Acropolis.

Next, I carefully arranged our transformed feta cheese into a pattern not unlike those relics found in ancient Greece and beyond. The Parthenon with its ruins of Doric columns laying about come to mind.

Before tasting a piece, I grabbed the phone and dialed 9-1. This way I’d only need to dial “1” in the event that  I ended up poisoning myself.

But you know what?

It worked. It really did!

Thanks to the white wine vinegar, the feta firmed up even more. Except now it had a sweet and fragrant taste. Not vinegary in the least. I finished what was on the plate.

Success!

 

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  • I’m glad it worked out for you and that you got your cheese back. It could have turned out a lot worse…

    http://www.cbc.ca/news/canada/story/2005/10/10/cheese20051010.html

  • Interesting.  Very interesting.  It sounds like maybe we can expect some feta flavored rum balls for Christmas!  It is really cool when something turns out.  I’ve had great successes (chicken breasts pounded flat and soaked in clam juice for 3 days which is then prepared and cooked and passes for abalone), and monumental failures (totally inedible so we didn’t edit).  I still like feta just plain, but have to admit you may be onto something.

  • Well that might be the saddest story I’ve ever read. What a waste!

  • It really wasn’t bad. I haven’t finished the rest of it, so we’ll see how it tastes after 5 days in the brine.

    Cheesy rum balls. Now there’s an idea!

  • Aside from wet cheese, I also don’t like sweet cheese so it wouldn’t work for me, though I’m glad you enjoyed it. Experimenting isn’t so good when it fails 🙂

  • Imagine losing $50,000 worth of cheese. In your case, though, I guess it would have been, what, $5?

  • Pingback: Social Sunday | My Blog()

  • Yahooooo!!!

  • Oh, I left out a very important step: I dried the cheese before serving it. Me and wet cheese are not the best of friends 🙂

  • Pretty much. For some reason my brain remembers $4.79.

  • Yep. Yeee!

  • cheestastic!

  • I just knew you’d dry it first 🙂

  • Don’t forget cheeserific!

  • ….I cannot believe you cheese-loving Canadian freaks give me hell for eating pickled herring.

    (I’m very glad you survived, though.)

  • Hey, I grew up with good old pickled herring hanging out in the fridge. I don’t mind it, just that I think the pickled herring sandwich that I had in Amsterdam that time cause me to OD on the taste. Maybe it’s time that me and pickled herring became friends again.

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