Revised 2013 May 01
4 ounces Gouda cheese, shredded
3 ounces Mozzarella cheese, shredded
12 ounces evaporated milk
3/4 teaspoon salt
2 teaspoons dry mustard
1 teaspoon sriracha
2 eggs, beaten
Melt the cheese in a double boiler.
When melted, add evaporated milk, salt, mustard, and sriracha.
Remove from heat and stir in eggs.
Return to double boiler and stir and cook until eggs thicken slightly. Remove from heat.
Pour into a dish and cool slowly. Stir as it cools to prevent a crust from forming (Cover with plastic wrap). Put in jars, cover and store in refrigerator. Keeps several weeks.
I have used Provolone in place of the Mozzerella
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