The only thing more crowd-pleasing than cheese is marinated cheese. If Manchego isn’t your thing, go for any semi-firm cheese like white cheddar, Gouda, or Monterey Jack. They go just as well with the notes of bright citrus and sweet cooked garlic.
1 head of garlic, cloves separated and peeled (about 12 cloves)
1 small orange, quartered through stem end, thinly sliced crosswise, seeds removed
½ cup extra-virgin olive oil
3 sprigs rosemary
Kosher salt
1 lb. young Manchego cheese, cut or broken into ¾” pieces
Cook garlic, orange, and oil in a small saucepan over medium heat, stirring occasionally, until garlic starts to turn golden, 10–12 minutes. Remove from heat and add rosemary sprigs. Season with salt and let cool.
Pour garlic mixture into a medium bowl, add cheese, and gently toss to coat cheese. Cover and chill at least 12 hours before serving.
Do Ahead: Cheese can be marinated 3 days ahead. Keep chilled.