Marinated Cheese

1 lb Monterey Jack or provolone cheese, cut in 3/4 inch cubes.
1/2 C extra-virgin olive oil
1-1/2 t. finely shredded lemon peel
1/2 C lemon juice
3 cloves garlic, sliced
1-1/2 t dried whole mixed peppercorns, cracked or 1/2 t ground black pepper
1 t fennel, cumin, or mustard seeds, crushed

Place cheese cubes in a resealable plastic bag or in a jar.
In a screw-top jar combine oil, lemon peel and lemon juice, garlic, peppercorns, and crushed seeds.
Cover and shake well.
Pour mixture over cheese.
Seal bag or cover jar.
Turn to coat.
Refrigerate, covered, up to 3 days, turning occasionally.
To serve: Let cheese stand at room temperature for 1 hour before serving. Transfer cheese with marinate to a serving bowl.

Makes 12-16 servings.