Photo and Recipe courtesy of <a href='http://www.eatwisconsincheese.com/' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
Yield: 12 servings
cups (8 oz.) sharp Cheddar cheese, shredded
c. (4 oz.) Cheddar cold pack cheese, softened
c. (4 oz.) Parmesan cheese, grated
tsp. garlic powder
tsp. dried oregano
jar (2 oz.) pimentos, diced
can (4 ounces) jalapeño peppers, drained and chopped
Cayenne pepper, to taste
Preheat oven to 350°F. Sprinkle cornmeal in buttered 9-inch square pan, coating pan well. Cream all of the cheeses until well-blended; add garlic powder, oregano and cumin. Beat in eggs. Stir in pimentos and jalapeños. Add cayenne pepper; mix ingredients well. Spread mixture in pan, smoothing top. Bake 30 minutes. Let stand 10 minutes before cutting into bite-size cubes. Serve warm or at room temperature.
Tips: This recipe is particularly spicy. For a milder version, reduce the amount of jalapeño peppers. For a tangier flavor, substitute Asiago cheese for Parmesan cheese.
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