8 ounces sharp cheddar cheese, cut into cubes

8 ounces goat cheese, cut into pieces

½ cup extra virgin olive oil

½ cup red wine vinegar

2 teaspoons honey

2 tsp Milford Spice Company’s An Evening In Tuscany

2 green onions, thinly sliced

2 garlic cloves, minced

3 tablespoons chopped fresh basil

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh dill

1 14 ounce jar roasted red peppers in oil, drained and peppers chopped


Place the cheddar and goat cheese in a large container or plate that has a lip - something that allows you to cover it in the marinade. Alternate the pieces so the cheddar and goat aren’t all in on spot.

In a bowl, whisk together the olive oil, vinegar, honey, basil, oregano, salt, pepper, green onions, garlic, basil, parsley and dill. Stir in the chopped red peppers.

Pour the marinade over the cheese. Refrigerate for at least 6 hours, or even overnight. Serve with crackers or baguettes.

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