In her 100 Perfect Pairings, Jill Hough has an interesting appy that might work for you:
White Cheddar with Wine-soaked Cherries and Herbs
1/3 cup Merlot or other dry red wine
2 tbls extra virgin olive oil
1 tbls balsamic vinegar
1 tsp herbes de Provence
1/4 tsp coarse kosher salt
2/3 cup dried Bing or other sweet (not tart) dried cherries, coarsely chopped
8 oz medium-sharp white Cheddar cheese
Whole wheat crackers, for serving
In a medium glass or stain-resistent plastic container, combine the wine, olive oil, vinegar, herbes de Provence, and salt, whisking to dissolve the salt. Add the cherries, cover, and refregerate for at least 2 days, stirring occasionally. (You can refrigerate the cherry mixture for up to a week, stirring occasionally)
Place the cheese on a platter and let it and the cherry mixture come to room temperature. Spoon the cherry mixture over and around the cheese. Serve with the crackers on the side.
from 100 Perfect Pairings, written by Jill Silverman Hough, John Wiley & Sons, 2010.
BTW, she also suggests that you can sub cranberries for the cherries. If you do, also sub red wine vinegar for the balsamic.