October 29, 2014 | Leila Kalmbach
Courtesy of Jacoby’s Restaurant & Mercantile
12 ounces extra sharp Wisconsin Cheddar, finely shredded 12 ounces smoked Gouda, finely shredded
1 jalapeño, seeded and minced
1⁄2 large red onion, finely diced
1⁄4 cup minced scallion
1⁄4 cup minced parsley
1⁄4 cup Dukes Mayo
2 Tablespoons grain mustard
Salt and fresh cracked pepper to taste
Combine all ingredients in a mixer equipped with a paddle attachment and mix until all ingredients are incorporated evenly. Serve with crackers or bread.
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