Herb Marinated Soft Cheese

Herb marinated soft cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This herb-marinated cheese recipe is ideal for people who make soft cheese. It’s a delicious way to flavor labneh, chevre, or kefir cheese! Perfect for adding creaminess to a low-fat cultured cheese.


Units Scale
  • 1 cup low-fat soft cheese (see section above for options)
  • 2 Tbsp mixed herbs and spices (see section above for flavor options)
  • 1/4 cup olive oil, to cover


  1. There is no added salt in this recipe, so make sure that the soft cheese is salted. If you’re using homemade cheese use about 1/2 tsp of salt per cup of cheese.
  2. Make bite-sized balls of cheese. I usually roll my balls by hand. It is messy, so feel free to use a small cookie scoop instead.
  3. Lay the balls of cheese out on a plate and put them in the fridge uncovered. Allow them to dry out for 3 to 12 hours (depending on how soft the cheese is.) The surface of the cheese balls should be dry to the touch.
  4. When the balls are dry enough to handle, place them in a 2-cup-glass jar along with the herbs and spices. They may stick together slightly and that’s fine. They’re going to be spread on crackers, not served on a plate. Pour in the olive oil until the cheese is completely covered.
  5. Allow to marinate for at least 24 hours in the fridge. Use within 2 weeks. I recommend allowing the cheese to warm to room temperature before serving.