"Turn Off the Stove; Heat Up the Grill!" The 63rd Alice in Dairyland has some cool summer cooking on the grill featuring Wisconsin Cheese.

Wisconsin Milk Marketing Board (WMMB) is helping you beat the heat this summer with three easy and cheesy ideas for outdoor grilling. Grilling is a quintessential part of summer - it's affordable, convenient and a great way to enjoy dinner at home. Wisconsin Cheese makes so many grilled foods better. Whether cheese is perfecting a burger or steak or topping a grilled pizza or flatbread, it's the irresistible finishing touch.

But if you're looking to mix it up try Mediterranean Grilled Wisconsin Mozzarella Skewers by Chef James Campbell Caruso.

Servings: 6
Ingredients:
1 cup extra-virgin olive oil
2 tablespoons Spanish sherry vinegar
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh oregano
1 teaspoon crushed red pepper flakes
2 teaspoons minced garlic
12 fresh mozzarella ciliegine balls (1/3 ounce each)
12 seedless red grapes
12 pitted kalamata olives
12 cherry tomatoes
12 large caperberries
6 (8-inch) to 12 (6-inch) skewers
Cooking Directions:
In a large bowl, mix the oil, vinegar, lemon juice, oregano, pepper flakes, and garlic. Add the remaining ingredients; toss well to coat. Refrigerate for 2 hours to marinate.
Heat a gas or charcoal grill to medium.
For 8-inch skewers, thread 1 mozzarella ball, 1 grape, 1 olive, 1 tomato, and 1 caperberry on each skewer; repeat so you have two of each item on each skewer. For 6-inch skewers, thread 1 of each item, in the same order.
Grill the skewers on all sides for 5 to 7 minutes or until the cheese is soft and the skewers are thoroughly heated. Serve the skewers as a tapa or side to grilled meat.

For more great tasty cheese recipes be sure to check out www.eatwisconsincheese.com.