>From: jim@wildpepper.com >I was contacted by a cheese maker here in Indiana. It seems that I'm >going to help them develop a couple of pepper cheeses. #1 is going to >be a chipotle/chedder. #2 is a Red Savina(R)/pepper jack. > >Any other suggestions? I agree that smoked hab is your signature flavor, and you should have that in something. But what is their current cheese line? Do they make any kind of spreadable, bar-snack kind of cheeses? Some of your garlic-hab combinations could go nicely there (slow-motion shot of a dipping pretzel). Are they set up to make a grated cheese? You could make a pepper-herb version. Or maybe a feta with purira? (I am imagining your reply like the Monty Python cheese shop sketch - "no, sorry, no, fresh out...") Hmm, smoked gouda with chipotle, a loaf of sourdough, and a really rich beer... Of course, right now you need cheese that FLOATS. Maybe something in aerosol cans. Do these people have a web site we can look at? - A _________________________________________________________________ Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp.