Marinated Cheese Curds:

• 6 fresh thyme sprigs
• 1/2 cup olive oil
• 3 garlic cloves, minced
• 1 teaspoon fresh oregano leaves
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1/2 pound Burnett Dairy/Cady Cheese Cheese Curds

Cheese Platter:

• Small honeydew melon, seeded and peeled
• Thinly sliced prosciutto
• Parmesan cheese
• Burnett Dairy Provolone cheese
• Hummus
• Olive oil
• Smoked paprika
• Grilled pita bread, cut into wedges
• Fresh apricots, halved, pitted and sliced
• English cucumber slices
• Cherry tomatoes, halved
• Thinly sliced bresaola sausage or prosciutto
• Thinly sliced salami
• Marinated quartered artichoke hearts
• Pitted green and Kalamata olives
• Pickled jalapeno pepper slices
• Pickled pepperoncini peppers
• Whole almonds
• Fresh basil and oregano leaves

Marinated Cheese Curds:

Combine the first six ingredients in a large jar or bowl. Add cheese curds. Cover and refrigerate for at least 4 hours.

Cheese Board:

Cut honeydew into slices; wrap slices with prosciutto.

Arrange the parmesan, provolone and cheese curds on a serving platter. Add hummus. Drizzle with olive oil; sprinkle with smoked paprika. Fill in platter with pita bread, apricots, prepared honeydew, cucumber, tomatoes, charcuterie, artichokes, olives, pickled peppers and almonds. Garnish with basil and oregano.

Recipe and photo © Dairy Farmers of Wisconsin