This is a very relaxed and trendy dish.
| 1 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 2 | tbsp | extra virgin olive oil |
| 1⁄2 | tsp | sea salt (or to taste) |
| 1 | tbsp | apple cider vinegar |
| 1 | tbsp | apple cider |
| 2 | tbsp | whiskey |
| 1 1⁄2 | tbsp | dried oregano |
| 1⁄3 | c | pitted kalamata olives (cut in half) |
| 6 | oz | Gouda cheese (cut into 1/2 inch to 1 inch cubes) |
| fresh ground pepper to taste and for garnish | ||
| small skewers (about 4 inches long) |
In a bowl, place Gouda cheese cubes, olive oil, vinegar, apple cider, whiskey, salt, pepper and 1 tablespoon oregano.
Mix and marinate for 2 hours.
Separate cheese from marinate.
Blend yogurt into marinade and adjust seasoning if needed.
Pour into a small serving cup.
Skewer one cheese cube with one piece of kalamata olive and place it on a serving platter.
Assemble about 10 skewers.
Place the remaining cheese cubes and kalamata olives on the same platter.
Sprinkle 1/2 tablespoon of oregano over the cheese and olives and serve with whiskey yogurt sauce.