If you’ve spent any time online lately, you’ve likely come across marinated goat cheese, the creamy, herb-flecked jars that have become something of a food trend. Much of that buzz traces back to a popular version from Meredith Dairy, prized for its tangy, chilled goat cheese suspended in a richly flavored oil packed with herbs, garlic, and spice. It’s every bit as delicious as it sounds, which makes the roughly $15 price tag at the grocery store sting a little more than it should. This copycat version brings that same flavor home at a fraction of the cost.
The process itself is refreshingly simple. Chilled goat cheese gets cut into small pieces and packed into a jar, then covered with a warm, infused oil made from garlic, rosemary, thyme, black peppercorns, red pepper flakes, lemon zest, and bay leaf. The hardest part is the waiting, since the jar needs one to three days in the fridge for the flavors to fully develop. The recipe serves 4 to 6 and takes just 20 minutes of hands-on prep. This guide covers the complete recipe, why each ingredient matters, the one substitution you should avoid, and plenty of ideas for variations, storage, and serving.
What Is Marinated Goat Cheese?
Marinated goat cheese is exactly what it sounds like: fresh chevre, that soft, tangy, spreadable goat cheese, submerged in a flavorful, herb-infused oil and left to chill until the flavors meld together. As the cheese sits in the marinade, it slowly absorbs the garlic, herbs, and spices around it, while the oil itself becomes infused with the cheese’s tang, creating a jar that’s as good for spooning over bread as it is for the oil itself, which becomes a flavorful dressing or dip base in its own right.
This homemade version replicates the popular, gift-worthy, store-bought jars that have become a viral favorite, using ingredients most people already keep on hand, aside from the cheese itself.
Why You’ll Love This Recipe
- A budget-friendly copycat. A fraction of the cost of the popular store-bought version.
- Minimal hands-on time. Just 20 minutes of active prep.
- No cooking skill required. Slice, warm, pour, and wait.
- Deeply flavorful. Garlic, herbs, citrus, and spice infuse every bite.
- A great make-ahead appetizer. Perfect for entertaining, since it’s meant to sit and develop flavor.
- Elegant presentation. Looks impressive with almost no effort.
- Versatile serving options. Works as an appetizer, a cheese board addition, or a simple snack.
- Vegetarian friendly. A satisfying option for vegetarian guests.
Ingredients You’ll Need
Fresh Chevre Goat Cheese
You need 8 ounces of fresh chevre goat cheese. Soft, fresh goat cheese is essential here, since it holds its shape when sliced but still has that classic creamy, tangy character that makes this dish so appealing.
Olive Oil
You need ¾ cup of olive oil. Olive oil forms part of the marinade base and carries much of the herb and garlic flavor into the cheese.
Vegetable Oil
You need ½ cup of vegetable oil. This is important, and not just a filler. Using vegetable oil alongside the olive oil, rather than all olive oil, keeps the marinade liquid even when chilled. Olive oil solidifies in the refrigerator, which would give the cheese an unpleasantly waxy texture.
Garlic
You need 2 garlic cloves, thinly sliced. Garlic infuses the warm oil with savory depth as it steeps.
Fresh Rosemary and Thyme
You need 1 teaspoon of fresh rosemary, roughly chopped, and 1 teaspoon of fresh thyme leaves. These classic herbs bring an earthy, aromatic quality to the marinade.
Bay Leaf
You need 1 bay leaf, which adds a subtle, savory background note as the oil warms.
Black Peppercorns
You need 1 teaspoon of whole black peppercorns. Whole peppercorns release a milder, more rounded pepper flavor into the oil than ground pepper would.
Red Pepper Flakes
You need ¼ teaspoon of red pepper flakes, for a gentle, background warmth.
Lemon Zest
You need 1 teaspoon of fresh lemon zest. Lemon zest brightens the whole marinade with a fresh, citrusy note that balances the richness of the oil.
Salt
You need 1 teaspoon of kosher salt, to season both the oil and the cheese as it marinates.
Equipment
- A small glass jar with a tight-fitting lid
- A small saucepan
- A sharp knife, for slicing the cheese
- A zester or fine grater, for the lemon zest
How to Make Marinated Goat Cheese, Step by Step
Step 1: Chill the Cheese
Freeze the goat cheese for 20 minutes before starting the recipe. This firms it up, making it much easier to slice cleanly rather than smearing.
Step 2: Slice and Jar the Cheese
Slice or roll the chilled goat cheese into small pieces, then place them in a small glass jar with a lid. Put the jar in the fridge while you prepare the marinade.
Step 3: Warm the Marinade
In a small saucepan, combine the olive oil, vegetable oil, garlic, rosemary, thyme, bay leaf, peppercorns, red pepper flakes, lemon zest, and salt. Warm over medium heat for about 5 minutes, just until the mixture starts to bubble. Remove it from the heat immediately once you see bubbling, since you want to infuse the oil gently rather than fry the aromatics.
Step 4: Pour Over the Cheese
Pour the warm marinade over the goat cheese pieces in the jar. The cheese should be fully covered in oil, which helps preserve it and ensures every piece absorbs flavor evenly.
Step 5: Chill and Wait
Tightly secure the lid of the jar and chill for 1 to 3 days before serving. This resting time is essential for the flavors to fully develop and meld together.
Recipe Card
Viral Marinated Goat Cheese
- Yield: 4 to 6 servings
- Prep time: 20 minutes
- Inactive time: 1 to 3 days
- Course: Appetizer
- Diet: Vegetarian
Ingredients
- 8 oz fresh chevre goat cheese
- ¾ cup olive oil
- ½ cup vegetable oil
- 2 garlic cloves, thinly sliced
- 1 teaspoon fresh rosemary, roughly chopped
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1 teaspoon whole black peppercorns
- ¼ teaspoon red pepper flakes
- 1 teaspoon fresh lemon zest
- 1 teaspoon kosher salt
Instructions
- Freeze the goat cheese for 20 minutes to make it easier to handle.
- Slice or roll the chilled cheese into small pieces and place in a small glass jar. Refrigerate while preparing the marinade.
- Combine the olive oil, vegetable oil, garlic, rosemary, thyme, bay leaf, peppercorns, red pepper flakes, lemon zest, and salt in a small saucepan. Warm over medium heat about 5 minutes, removing as soon as it starts to bubble.
- Pour the warm marinade over the cheese, making sure it’s fully covered in oil.
- Seal the jar tightly and chill for 1 to 3 days before serving.
Tips for the Best Marinated Goat Cheese
Freeze the Cheese Briefly Before Slicing
A short 20-minute freeze firms up the goat cheese just enough to slice cleanly, rather than having it smear or stick to the knife.
Don’t Substitute All Olive Oil
This is the most important tip in the entire recipe. Olive oil solidifies when chilled, which would give the marinade, and the cheese, an unappealing waxy texture. The combination with vegetable oil keeps everything pourable and smooth straight from the fridge.
Remove the Oil From Heat Promptly
As soon as the marinade starts to bubble, take it off the heat. You want to gently infuse the oil with the herbs and garlic, not fry them, which could turn the flavor bitter.
Make Sure the Cheese Is Fully Submerged
Covering the cheese completely in oil helps preserve it properly and ensures every piece picks up flavor evenly.
Be Patient
The one to three days of chilling time is non-negotiable for the best flavor. The longer it sits, within that window, the more the flavors develop.
Use a Jar With a Tight Seal
A well-sealed jar keeps the marinade fresh and prevents any off flavors from developing in the fridge.
Troubleshooting Common Problems
My Marinade Solidified in the Fridge
This happens if too much olive oil was used relative to vegetable oil, or if all olive oil was used instead of the blend. Stick to the recipe’s ratio for a marinade that stays pourable when chilled.
My Cheese Crumbled Instead of Slicing Cleanly
The cheese likely wasn’t cold enough. Make sure to freeze it for the full 20 minutes before slicing, and use a sharp knife.
My Marinade Tastes Bitter
The oil may have been heated too long or too hot, scorching the garlic or herbs. Remove it from the heat as soon as it begins to bubble.
My Cheese Isn’t Flavorful Enough
It likely hasn’t had enough time to marinate. Let it sit the full three days if you have the patience, since the flavor continues to develop.
Variations to Try
Different Herbs
Swap in fresh oregano, basil, or chives for the rosemary and thyme for a different herbal profile.
Extra Spicy
Increase the red pepper flakes, or add a sliced fresh chili to the marinade for more heat.
Citrus Twist
Add a little orange zest along with or in place of the lemon zest for a different citrus note.
Sun-Dried Tomato Addition
Add a few chopped sun-dried tomatoes to the jar along with the cheese for extra flavor and color.
Honey Drizzle
Drizzle a little honey over the cheese just before serving for a sweet contrast to the tangy, savory marinade.
What to Serve With Marinated Goat Cheese
- Crusty bread or baguette slices
- Crackers
- Fresh vegetables, such as cucumber slices or cherry tomatoes
- A cheese board, alongside other cheeses, nuts, and dried fruit
- A simple dinner spread, as an easy appetizer
When to Serve It
- Dinner parties and gatherings
- Holiday appetizer spreads
- Wine and cheese nights
- Homemade gifts, packaged in a decorative jar
- Any occasion calling for an elegant, low-effort appetizer
Make-Ahead, Storage, and Serving
Make ahead: This recipe is designed to be made ahead, since it needs 1 to 3 days to develop its full flavor before serving.
Storing: Keep the jar tightly sealed in the refrigerator. It should keep well for up to 2 weeks, as long as the cheese stays fully submerged in oil.
Serving: Let the jar sit at room temperature for about 15 to 20 minutes before serving, since the oil will have thickened slightly in the fridge and the cheese is easier to spread when not ice cold.
Frequently Asked Questions
Can I use all olive oil instead of a blend?
It’s not recommended. Olive oil solidifies when chilled, which gives the cheese an unpleasant waxy texture. The combination with vegetable oil keeps the marinade smooth and pourable straight from the refrigerator.
How long does marinated goat cheese keep?
Stored in a tightly sealed jar in the refrigerator, with the cheese fully submerged in oil, it keeps well for up to 2 weeks.
Can I use a different type of goat cheese?
Fresh chevre is recommended for its soft, sliceable texture. Aged or crumbly goat cheeses won’t hold their shape the same way.
Do I have to wait the full 1 to 3 days?
For the best flavor, yes. The resting time allows the cheese and the oil to fully absorb the garlic, herbs, and spices.
Can I reuse the oil after the cheese is gone?
Yes. The infused oil makes a flavorful addition to salad dressings, a dip for bread, or a finishing drizzle for roasted vegetables.
Can I make this with dried herbs instead of fresh?
Fresh herbs give the best flavor, but dried can work in a pinch. Use about a third of the amount, since dried herbs are more concentrated.
Allergen Note
This recipe contains milk (from the goat cheese). Always check ingredient labels if you are serving guests with dietary restrictions.
