Pickled Cheese Curd

  • Preparation 5 MIN
    Marinating 24 H



  1. 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.
  2. Enjoy as a hors d’oeuvre, in a salad, on pizza, or pasta.


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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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.