Grilled Wisconsin Queso Fresco With Black Olive Mojo

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Wisconsin Cheese


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1/2 cup pitted kalamata olives

1/2 cup chopped fresh parsley

1 tablespoon chopped fresh mint

2 cloves garlic

1 tablespoon crushed red chile flakes

1 teaspoon ground coriander

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1 1/4 cups extra-virgin olive oil

Queso Fresco:

1/4 cup vegetable oil

8 pieces (1 x 3 x 1/2-inch rectangles) queso fresco or queso blanco cheese

Salt and pepper, to taste

8 lemon wedges

16 caperberries

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