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Ingredients

6 cups (1 1/2 pounds) Wisconsin Provolone, Gruyère, Swiss, Monterey Jack or
Cheddar cheese
3 cups extra virgin olive oil

Sun-Dried Tomato and Olive:
1 jar (10 ounces) sun-dried tomatoes
1 jar (8 ounces) pitted kalamata olives, drained
2 tablespoons mixed peppercorns
Fresh rosemary sprigs

Garlic Spiced Walnut:
2 cups walnuts
3 tablespoons coarsely chopped garlic
1 tablespoon olive oil
3 tablespoons fresh thyme leaves
3 tablespoons orange peel
1 tablespoon coarse salt
1 teaspoon cayenne pepper

Citrus and Chili:
2 Anaheim chiles, seeded and sliced into 1/4 inch pieces
1 tablespoon olive oil
3 jalapeño peppers, cut in half
2 lemons, sliced into 1/4 inch pieces
1 tablespoon cumin seed
2 teaspoons ground coriander
Fresh oregano sprigs

Description

Eat Wisconsin Cheese