INGREDIENTS
2
pkgs fresh rosemary sprigs
8 oz
Sharp Cheddar Cheese, cut into ¾-inch cubes
8 oz
Sharp-White Cheddar Cheese or Monterey Jack Cheese, cut into ¾-inch cubes
8 oz
Colby & Monterey Jack Cheese, cut into ¾-inch cubes
8 oz
Pepper Jack Cheese, cut into ¾-inch cubes
17
olives (I used an Italian variety that had black and green olives in it)
2
red pepper strips