Ingredients:

  • 8 oz sharp cheddar cheese, chilled
  • 8 oz cream cheese, very cold and firm
  • 0.5 cup extra virgin olive oil
  • 3 tbsp white wine vinegar
  • 0.25 cup fresh parsley, finely chopped
  • 0.25 cup green onions, thinly sliced
  • 2 oz diced pimentos, drained
  • 3 cloves garlic, minced into a paste
  • 1 tsp sugar
  • 0.5 tsp dried basil
  • 0.25 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Place the blocks of sharp cheddar and cream cheese in the freezer for 15–20 minutes to firm up for easier slicing.
  2. Using a sharp chef's knife, slice each 8 oz block in half lengthwise. Cut the halves into 1/2 inch cubes.
  3. In a shallow 9x13 inch serving dish, arrange the cheese by alternating cubes, cheddar and cream cheese. Standing them on their sides in rows or mixing them randomly.
  4. In a small mixing bowl, whisk together the extra virgin olive oil, white wine vinegar, parsley, green onions, pimentos, garlic paste, sugar, dried basil, salt, and pepper until well combined.
  5. Pour the herb vinaigrette evenly over the cheese, ensuring every cube gets a bit of the oil and herbs.
  6. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the fats to absorb the aromatic flavors.
  7. Take the dish out of the fridge 15 minutes before serving until the olive oil clarifies and loses its cloudy, chilled look.
  8. Serve with crackers or baguette slices.