Pepato cheese (a hard cheese similar to Romano, but studded with whole black peppercorns) is first marinated for up to 2 weeks in the refrigerator with sun-dried tomatoes, fresh rosemary and oregano in olive oil prior to using it as a delicious topping/dressing for salad greens.

Marinated Pepato Cheese and Tomatoes

1/2 cup sun-dried tomato halves
2 cups (8 ounces) Wisconsin Pepato cheese, cut into 3/4 inch cubes
3 cloves garlic, chopped
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1 tablespoon chopped fresh oregano or
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 cup olive oil
4 cups salad greens, torn
2 tablespoons white wine vinegar

1. Place sun-dried tomatoes in boiling water for 2 minutes; drain, then chop finely.
2. In a bowl, toss together the chopped tomatoes, cheese, herbs and pepper flakes. Pack into a 3 cup container with a tight-fitting lid.
3. Pour in enough olive oil to cover. Refrigerate for up to 2 weeks; let stand at room temperature for 1 hour before serving.
4. To assemble a salad, combine salad greens with 1 cup marinated cheese and tomatoes, drained, reserving oil. Add 2 tablespoons reserved oil marinade and white wine vinegar. Toss thoroughly.

Makes 4 servings.

Recipe courtesy of Wisconsin Milk Marketing Board, Inc.