Pickled Cheese Curd

Pickled Cheese Curd

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Preparation 5 min
Marinating 24 h

Vegetarian
Nut-free
Gluten-free
Egg-free

Categories

Ingredients

- 350 g cheese curd
- Versatile Marinade

Preparation

- Pile the cheese curd pieces in two 250 ml (1 cup) glass jars and cover with cooled Versatile Marinade (see recipe). Close and let stand for at least 24 hours at room temperature. If you do not plan to use it right after its maceration time, refrigerate the cheese and take it out of the refrigerator about 1 hour before serving. Keeps two weeks in the refrigerator.
- Enjoy as a hors d’oeuvre, in a salad, on pizza, or pasta.

Note from Ricardo

In the Saguenay-Lac-Saint-Jean region, on average, they consume 9 kg (20 pounds) of cheese curd per person each year.

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