These marinated cheese curds are fantastic for a low carb snack or appetizer! Keto and LCHF recipe.
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When I wrote my recipe for Baked Cheese Curds, many people asked where I got the cheese curds from! As a Brit living in the US, I’d never heard of them before I moved here, so they’re fairly new to me too. I’m in the Midwest and we recently had a trip into Wisconsin, and among MANY other cheeses, we bought some cheddar cheese curds.
According to Wikipedia, cheese curds are “moist pieces of curdled milk” – which doesn’t sound very appetizing! They’re often formed during the process of making cheddar cheese, and have a slightly rubbery texture. I’m a huge fan, and although I enjoy them baked or fried, this time I decided to try something different: marinating!
I used a combination of fresh basil, dried oregano and some wonderful extra virgin olive oil (if you’re in the US, check out how you can get a bottle of quality EVOO for just $1!). Here’s what you can do with your marinated cheese curds:
- Add them to salads
- Serve them as part of a tapas meal
- Add them to wraps
- Skewer them with cherry tomatoes for an appetizer
- And just enjoy them as a snack!
You could also add other ingredients to the marinade, such as chopped sun-dried tomatoes or garlic!
Add the cheese curds to a small mason jar or preserving/canning jar. In a small jug, mix together extra virgin olive oil, dried oregano, shredded fresh basil leaves, salt and pepper. Pour the marinade over the cheese curds.
Seal the lid, then shake the jar to evenly distribute the herbs. Leave overnight (or longer!) to marinate in the fridge, shaking the jar every now and then if you remember.
Note: The marinade will solidify in the fridge. Let the oil get to room temperature before shaking or serving!
The cheese curds have so much amazing flavor: you’re going to love them! Shown below with cherry tomatoes on toothpicks – SUPER easy to make!
Marinated Cheese Curds
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- 12 oz fresh cheddar cheese curds
- ½ cup extra virgin olive oil
- 4-6 fresh basil leaves shredded
- 1 tsp dried oregano
- salt and black pepper
- Add the cheese curds to a small mason, canning, or preserving jar.
- Mix together the remaining ingredients, then pour the marinade over the cheese curds.
- Seal the lid, and shake to distribute the herbs and oil.
- Leave in the fridge to marinate overnight (or longer).
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