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Ghost Pepper Block
Ghost Pepper Block
Ghost Pepper Block
Ghost Pepper Block
Ghost Pepper Block
Ghost Pepper Block

Ghost Pepper Block

$4.35

Our HOTTEST cheese, Monterey Jack base with habanero and ghost pepper.

Soft
Hard

Description

The hottest cheese in the lineup, made with Monterey Jack and a powerful blend of habanero and ghost peppers. It delivers intense heat with a creamy base, making it a thrilling choice for spice lovers.

Ingredients + Allergens

Ingredients

  • Milk
  • Cheese Culture
  • Habanero Peppers
  • Salt
  • Ghost Pepper Sause
  • Jolokia
  • Hot Pepper Extract
  • Vegetable Oil
  • Enzymes
  • Roasted Garlic Pulp
  • Acetic Acid

Our Promise

No Shortcuts

We make limited quantities of each variety we offer to ensure that each product meets our rigorous standards.

Traditional Process

Our cheese is made using methods that have been honed for centuries to create truly bold, unforgettable flavors.

Sourced Locally

At Dimock, we always use only the very highest quality ingredients from dedicated local family farmers.

Ingredients You Can Recognize

At Dimock, we use only real, simple ingredients—the kind you recognize and can actually pronounce.

Recipe

Ghost Pepper Cheese Skillet

  • Serves – 4
Ingredients
  • 1 lb breakfast sausage (mild or spicy, depending on your tolerance)
  • 4 cups diced Yukon gold or red potatoes (about 1/2-inch cubes)
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt (adjust to taste)
  • 1 cup shredded ghost pepper cheese
  • 2 tbsp milk or cream (optional, to mellow heat)
  • 2 tbsp fresh cilantro or green onions, chopped, for garnish

Step 1
Cook the sausage: In a large cast-iron skillet over medium heat, brown the sausage until fully cooked. Remove and set aside.

Step 2
Cook the potatoes: In the same skillet, add the diced potatoes. Cook for 10–12 minutes, stirring occasionally, until golden and just tender. Sprinkle with smoked paprika, salt, and black pepper.

Step 3
Sauté the veggies: Add the onions, bell peppers, and garlic to the potatoes. Cook for 4–5 minutes until softened.

Step 4
Combine sausage and potatoes: Return the sausage to the skillet and stir everything together evenly.

Step 5
Add the cheese: Reduce heat to low. Sprinkle shredded ghost pepper cheese over the top. Optionally, stir in 2 tbsp milk or cream for a smoother melt. Cover the skillet for 2–3 minutes, allowing the cheese to melt completely.

Step 6
Garnish and serve: Sprinkle chopped cilantro or green onions over the skillet and serve hot straight from the pan.