Marinated Cheese

November 28, 2023
This appetizer is ideal for cheese lovers and is always a hit. Another great option to bring to a party is a simple cheese platter with any of our delicious local cheeses, olives, dried fruit, bread and crackers. Here’s some great local cheese vendors you can find at the Apple Barrel:
Arethusa (CT), Luizzi (CT), Cato Corner (CT), Smith's Country Cheese (MA), 1000 Islands River Rat (NY), Nettle Meadow (NY), and Vermont Farmstead (VT)




- 2 blocks (8 ounces each) white cheddar cheese
- 2 packages (8 ounces each) cream cheese
- 3/4 cup chopped roasted sweet red peppers
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1/4 cup balsamic vinegar
- 3 tablespoons chopped green onions
- 3 tablespoons minced fresh parsley
- 2 tablespoons minced fresh basil
- 1 tablespoon sugar
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Assorted crackers or toasted sliced French bread


  1. Slice each block of cheddar cheese into twenty 1/4-in. slices. Cut each block of cream cheese into 18 slices. Create four 6-in.-long blocks of stacked cheeses, sandwiching 9 cream cheese slices between 10 cheddar slices for each stack. Place in a 13x9-in. dish.
  2. In a small bowl, combine peppers, oil, vinegars, onions, herbs, sugar, garlic, salt and pepper; pour over cheese stacks.
  3. Cover; refrigerate overnight, turning cheese blocks once. Drain excess marinade. Serve cheese slices with crackers or toasted bread.

Recipe source:

Meet The Chef

At nine years old, Ben Gaffney asked if he could work alongside his father, a chef, at Congress Rotisserie in New Haven. The elder Gaffney put the boy to work washing dishes for two years, in the hope that it would discourage his interest in the restaurant business.

But a calling is a calling. Ben Gaffney has spent his life since then pursuing the wonders of food, bringing Middlefield along for the ride as chef at Lyman Orchards since 2017.
get to know chef ben

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