Dinner with Wisconsin's Best jalapeno cheese curds -n- jalapeno n cheddar sticks, jalapeno cheese, cheddar
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
PASTEURIZED CULTURED MILK, SALT, JALAPENO PEPPERS (IN SALT, VINEGAR, WATER), ENZYMES AND NATURAL ANNATTO COLOR. BEEF, PASTEURIZED PROCESS CHEDDAR CHEESE (CHEDDAR CHEESE [MILK, CHEESE CULTURE, SALT, ENZYMES], WATER, CREAM, SODIUM PHOSPHATES, SORBIC ACID, APO-CAROTENAL COLOR, POTASSIUM SORBATE AND/OR NATAMYCIN) AND LESS THAN 2% OF: DEXTROSE, SALT, SPICES INCLUDING MUSTARD, JALAPENO, SUGAR, NATURAL FLAVOR, SODIUM ERYTHORBATE, LACTIC ACID STARTER CULTURE, SODIUM NITRITE. IN COLLAGEN CASING COLORED WITH COLORINGS AND RED #3.
Wisconsin's Best, pepperoni, salami & cold cuts, serving 28 g, package 10 oz. Ingredients as printed on the label.
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Cooks as cheddar, jalapenos. Half of it left? Use up the cheddar.