Categories: Cheese/eggs, Appetizers 
      Yield: 6 servings 
  
  1 1/2 c  Shredded process Gruyere or 
           -process Swiss cheese (6 
           -oz.)* 
      1 c  Shredded Gouda Cheese (4 
           -oz.) 
      1 tb Snipped fresh basil or 
           -oregano (or 1 tsp. dried 
           -basil or 
           Oregano, crushed) 
      2 ts Dijon-style mustard 
      1 ts White wine 
           Worcestershire sauce 
           Tabasco sauce to taste 
           Pimiento slices (optional) 
           Fresh thyme, rosemary, 
           -and/or savory sprigs (opt) 
           Blanched cauliflower and/or 
           -broccoli flowerets, boiled 
           Halved tiny new potatoes 
           Pita bread wedges** 
  
  In a small mixer bowl or food processor bowl combine cheeses; let stand to 
  soften.  Add basil or oregano, mustard, Worcestershire sauce, and hot 
  pepper sauce; beat with an electric mixer on low speed, or cover and 
  process till well combined. (Mixture will be crumbly). Form into a ball. 
  Shape into a 4-1/2 inch round about 1 inch high. Wrap in clear plastic 
  wrap; chill several hours or overnight. 
   
  Unwrap cheese round; place in a 6 inch cast-iron skillet or heavy pan. Cut 
  into 6 wedges; separate wedges slightly.  Place skillet or pan on the rack 
  of a smoker or grill over slow coals.  Cover and smoke for 5 to 7 minutes 
  or til softened and heated through, checking often to make sure the cheese 
  doesn't overmelt. (The cheese shouldn't loose it's shape or start to run.) 
  Top each wedge with a pimiento slice and herb sprig, if desired. Serve with 
  warm vegetables and bread. Makes 6 appetizers. 
   
  *It is important to use process cheese.  Process cheese melts smoothly, 
  giving an acceptable texture. 
   
  **If you like, blanch or boil the vegetables ahead of time, cover and 
  chill.  Wrap in foil and reheat on grill while the cheese smokes. 
   
  From: 1990 Best-Recipes Yearbook--Better Homes and Gardens Shared By: Pat 
  Stockett