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Recipe: Marinated Goat Cheese

September 27th was the kick off to Epcot Food and Wine and I am happy to say that I was the first person to be on stage and headline the festival in a “Kitchen Memories” dinner. I started with this dish as part of a menu for 4-6.

My childhood on the farm, where we raised much of our food, inspired this recipe. I learned the ABCs of food during my formative years during which I experience food from seed to table.

I learned to plant, pick, process, and pickle at an early age. Having an abundance of jams, preserves, and pickled products is special to me because they speak to hot summer days spent preserving crops with my mother and sister. Each year we hoped to beat previous years’ preserving records, and in fact, last year was a record year with my sister canning and freezing more than 800 quarts of produce. The marinated cheese served in canning jars is a celebration of that record year and a toast to successful canning years to come!

A Farm House Cheese Board with Marinated Goat Cheese, Bourbon Bacon Jam, and Pickled Spring Onions
A Farm House Cheese Board with Marinated Goat Cheese, Bourbon Bacon Jam, and Pickled Spring Onions

Marinated Goat Cheese

Prep Time: 15 minutes
Marinate Time: 4 hours
Total Time: 4 hours and 15 minutes
Serves: 4


1 (6-ounce) Goat Cheese Log
2 clove(s) Garlic, sliced
2 cup(s) Extra-Virgin Olive
2 tablespoons red wine vinegar
1 teaspoon black peppercorns
1 teaspoon red peppercorns
3 sprigs fresh thyme, minced
Fresh tarragon sprigs, to garnish

4, 4-ounce canning jars for service


Cut goat cheese log into 4 equal pieces; form into balls. Pack all the 4 balls into separate sterilized canning jars.

In bowl whisk remaining ingredients until thoroughly incorporated. Divide mixture between jars insuring that spices are evenly dispersed and a sprig of fresh tarragon is in each jar. Seal jars, refrigerate until chilled, from 4 hours up to 3 days. Serve as component to cheese boards, salads, and sides.

Tonda’s Tips: Cut olive oil if storing

Join Emily at The Walt Disney World Resort on Sunday October 20th at 3pm – “Disney Gets the Dish on Celebrating and Cooking with Wine!” Learn how to taste and pair wines, while exploring the art of cooking with wine. Then get rad as Emily takes the classic PB&J sandwich, and reinvents it as a cool Peanut Butter and Wine Jelly Snow Cone. Culinary Demonstrations will take place in the Festival Center at Epcot Theme Park – $14 per person.

About Emily Ellyn

Emily Ellyn
Emily Ellyn is the Home Economics teacher you always wanted. She takes the retro, remixes it and makes it rad. She encourages everyone to dig through their mom's recipe boxes, dust off their pressure cookers and crock pots, and take the old and make it new through retro recipe re-dos! Emily currently divides her time between finishing her Ph.D. in Food Service Education, traveling the world doing cooking demos, lecturing or hosting special events, doing consulting work, and developing her Retro Rad culinary TV career. You’ve seen her on Food Network’s “Next Food Network Star,” “Cupcake Wars” and morning news shows across the country - as well as a cameo appearance on the “Simpsons”!

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