Cheese of the Month: Wisconsin Smoked Gouda



by Wisconsin cheese
While Wisconsin gouda is always tasty and complementary to most pairings, smoked gouda is not a cheese that stands by and lets other flavors do the talking. When used fittingly, Wisconsin smoked gouda can transform a recipe from bland to grand with its smoky, savory flavor. Our Cheese of the Month for January, smoked gouda, makes a welcome appearance in these tasty stuffed peppers. Wrapped with bacon and dipped in apricot jam, your cold winter day will go from chilly to bursting with smoky, spicy flavor in an instant.

Smoked Gouda Stuffed Peppers

By Wisconsin cheese




Jalapeño peppers
Smoked Wisconsin gouda
Bacon strips
Apricot jam, for dipping


Cooking Directions:


Place small strips of smoked gouda in the skins of halved jalapeño peppers.


Cook bacon just until fully cooked and immediately remove from heat. Let sit until cool enough to touch.


Wrap bacon around cheese-stuffed jalapeño halves and place on baking sheet.


Place under pre-heated broiler until cheese is melted and beginning to brown, about 10 minutes.


Let cool slightly. Serve with apricot jam and enjoy!