Using a sharp knife, cut the block of cheddar in half lengthwise. Cut each half into ¼-inch-thick slices to make squares of the cheese. Repeat with the cream cheese.

Place the squares of cheese in a serving dish that is at least 1-inch deep, alternating the cheddar and cream cheeses.

Finely chop the sun-dried tomatoes and finely mince the garlic. Add to a bowl along with the remaining ingredients. Whisk to thoroughly combine.

Pour the marinade over the cheeses, spreading the tomatoes and herbs evenly over the top. Cover and refrigerate for at least 6 hours or overnight.

Serve the cheeses in the dish you marinated them in or transfer to a serving platter, making sure to spoon the marinade over the top. Serve with crackers.