Raclette-Style Cheese

• 1 1/2 c. shredded process Gruyere or process Swiss cheese (6 oz.)
• 1 c. shredded Gouda cheese (4 oz.)
• 1 Tbsp. snipped fresh oregano or basil (or 1 tsp. dried oregano or basil, crushed)
• 2 tsp. Dijon-style mustard
• 1 tsp. white wine Worcestershire sauce
• several dashes bottled hot pepper sauce
• pimiento slices (optional)
• fresh oregano sprigs (optional)
• 12 (1/2 inch thick) slices French bread, toasted

1. In a small mixing bowl or food processor bowl combine cheeses; let stand to soften.
2. Add snipped oregano, mustard, white wine, Worcestershire sauce and hot pepper sauce.
3. Beat with an electric mixer on low speed or cover food processor bowl and process until well combined.
4. (Mixture will be crumbly.)
5. Form mixture into a ball.
6. Shape into a 4 1/2-inch round about 1 inch high.
7. Wrap in clear plastic wrap and chill several hours or overnight

gruyere, gouda cheese, oregano, mustard, white wine worcestershire sauce, pepper sauce, pimiento, oregano sprigs, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=360534 (may not work)