2 lb Sharp cheddar cheese 1 lb Monterey Jack cheese 1 cn 4 oz. whole green chiles 1 Jar (4 oz.) pimentos 14 Cloves fresh garlic 1/2 c Dried minced onion 1/8 t Ground pepper Garlic powder 3/4 c Real mayonnaise 1 c Water (approx.) Grate all cheese into shallow pan or mixing bowl. Dice chile pepper and pimentos and sprinkle over grated cheese. Press garlic cloves adding both juice and pulp to cheese. Add minced onion and pepper. generously sprinkle powdered garlic over all. Thoroughly mix together; then add mayonnaise and blend, adding water as needed to attain a smooth mixture. Store in airtight container for at leat 2 days before using. Make about 8 cups.
How To make Stinky Cheese's Videos
Reviewing stinky cheese in ONE bite! Would you eat it??
Stinky cheese and short ribs: The best of grilled cheese
Chef Eric Greenspan, of The Foundry, is on hand to teach us how to cook his award winning grilled cheese sandwich, The Champ. It's full of stinky taleggio cheese, apricot/caper puree, arugula, and braised short ribs, between raisin walnut bread.
This Rare Cheese Is Infested With Live Maggots
“Casu marzu” literally means “rotten cheese,” but in Sardinia, it’s a glory to behold. What starts off as a regular wheel of pecorino is then visited by cheese flies that lay their eggs inside, giving the formaggio its signature zing. But, with a nickname like “the world’s most dangerous cheese,” you can be sure that along with the cheese comes some risky business. Still, a handful of artisans continue to produce the traditional cheese, cementing its status in Sardinian culture.
SUBSCRIBE:
#Dangerous #Cheese #Maggots
This story is a part of our Flavors series, where we do so much more than play with our food. Come with us as we dive into deliciously different and tastefully off-beat stories in the culinary world.
Got a story idea for us? Shoot us an email at hey [at] GreatBigStory [dot] com
Follow us behind the scenes on Instagram: Make our acquaintance on Facebook: Give us a shout on Twitter: Come hang with us on Vimeo: Visit our world directly:
Stinky Cheeses from Wisconsin | State of Cheese
Pungent, gamy and even barnyardy are all ways to describe this family of big-flavored, washed-rind cheese. By washing the rind during the maturing process in a combination of brine and/or alcohol, funky aromas develop on the outside, and intense, savory flavors on the inside. Live a little -- embrace the stink! We certainly do.
Learn more about Wisconsin's full-bodied stinkers:
Subscribe to Wisconsin Cheese:
About Wisconsin Cheese: Here in Wisconsin, we stay busy making the best cheese on Earth. We believe that great cheese makes the world a better and happier place, and we’re constantly pushing the boundaries of what cheese can be - through new varieties, textures, and flavors. We believe in tradition and innovation. And while you'll find classic cheeses, you'll also find cheeses that are original to our state.
We'd love for you to try our cheese and decide for yourself.
Connect with Wisconsin Cheese: Like us on Facebook: Follow us on Instagram: Follow us on Twitter: Check out our website:
Stinky blue cheese recipe demo
Love Stinks! Spicy garlic blue cheese dip.
Chew On This / Chau On Stinky Cheese
Find out the answer on next week's episode as we chat with David Green, Owner of Winter Park Dairy.