Wooly Wooly Diablo Recipe
Semi-Hard Sheep's Milk, Aged 5 Months. Mojo Picon, Buttery, Nutty
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Ingredients
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Cheese
Mojo Picon Sauce
Method
Preparation
- 1
Prepare Mojo Picon Sauce
Start by roasting the red bell pepper until the skin is charred. This can be done on an open flame or under a broiler. Once charred, place the pepper in a plastic bag for about 10 minutes to steam, then peel off the skin and remove the seeds.
- 2
Blend Ingredients
In a food processor, combine the roasted red bell pepper, garlic cloves, cumin seeds, paprika, olive oil, red wine vinegar, salt, and black pepper. Blend until smooth.
- 3
Finish the Sauce
Once blended, add freshly chopped parsley to the mixture and pulse a few times to combine. Taste and adjust seasoning if necessary. Set aside.
Assembly
- 4
Slice the Cheese
Take the Wooly Wooly Diablo cheese and slice it into wedges or cubes, depending on your serving preference.
- 5
Serve
On a platter, arrange the cheese slices and drizzle the Mojo Picon sauce over the top or serve it on the side for dipping. Enjoy your dish with some crusty bread or crackers.
