Queso Ranch Dip Recipe

Are you looking for a delicious, unique cheese dip to wow your guests? Look no further! This Queso Ranch Dip recipe is a crowd-pleaser that’s easy to make and reminiscent of the famous Chuy’s queso recipe they drop off at the table while you are …

Are you looking for a delicious, unique cheese dip to wow your guests? Look no further! This Queso Ranch Dip recipe is a crowd-pleaser that’s easy to make and reminiscent of the famous Chuy’s queso recipe they drop off at the table while you are reading your menu. This cheesy, creamy dip combines Chihuahua cheese,...

The post Queso Ranch Dip Recipe appeared first on Salty Side Dish.

Crispy Chicken Tacos

Tacos are a staple meal at our house. We love making ground beef tacos, fish tacos, vegetarian tacos, steak tacos, and these Crispy Chicken Tacos. Corn tortillas are lightly coated in oil, stuffed with shredded chicken that has been tossed in taco seas…

Tacos are a staple meal at our house. We love making ground beef tacos, fish tacos, vegetarian tacos, steak tacos, and these Crispy Chicken Tacos. Corn tortillas are lightly coated in oil, stuffed with shredded chicken that has been tossed in taco seasoning and lime juice, sprinkled with shredded cheese, and then baked to crispy…

Burrata Salad

If you have never had Burrata and just embarking on purchasing this awesome cheese, you are in for a treat. There is nothing I love more than a Burrata salad recipe. Perfect as an appetizer, healthy lunch, or even a meatless dinner, this summer side di…

If you have never had Burrata and just embarking on purchasing this awesome cheese, you are in for a treat. There is nothing I love more than a Burrata salad recipe. Perfect as an appetizer, healthy lunch, or even a meatless dinner, this summer side dish that brings together creamy burrata cheese, juicy cherry tomatoes,...

The post Burrata Salad appeared first on Salty Side Dish.

Chef Salad

This chef salad is a classic addition to the dinner menu. Make it perfect every time with this easy recipe. Lettuce, meat, eggs, cheese, and a creamy Thousand Island dressing are tossed and ready to serve.

This chef salad is a classic addition to the dinner menu. Make it perfect every time with this easy recipe. Lettuce, meat, eggs, cheese, and a creamy Thousand Island dressing are tossed and ready to serve.

Smoked Fried Jalapeño Poppers

Smoked fried jalapeño poppers, ready to dip in dressing.

Smoked jalapeño poppers are a classic appetizer, so here’s our delicious twist on perfection. We still smoke the jalapeño poppers…

The post Smoked Fried Jalapeño Poppers appeared first on Over The Fire Cooking.

Smoked fried jalapeño poppers, ready to dip in dressing.

Smoked jalapeño poppers are a classic appetizer, so here’s our delicious twist on perfection. We still smoke the jalapeño poppers until the bacon is done, but to make this smoked jalapeño popper recipe so freakin’ delicious, we then dredge and fry ’em up. It’s not that complicated, but there are a few tricks that make a huge difference for these little bites. 

Post sponsored by Cowboy Charcoal.
Smoked fried jalapeño poppers, ready to dip in dressing.

We get even more smoky flavor in this recipe from Cowboy Charcoal. The coals from Cowboy Charcoal burn really clean, so they’re ideal for any grilling recipe. I’ve used this stuff for everything from grilled steak nachos to birria egg rolls and stuffed lobster tails. Those coals get super hot and make it so we get the best poppers!

Why You’ll Love Smoked Fried Jalapeño Poppers

A jalapeño poppers recipe is always a hit for game day or a special occasion, and with good reason — that little extra kick from fresh jalapeño peppers, the different flavors in the cream cheese and the umami from the savory bacon make this classic appetizer hard to resist. By going the extra mile and frying these bad boys, you know that dish of poppers is going to disappear as soon as it hits the table. 

Smoked fried jalapeño poppers coming off the grill.

Here’s what to keep in mind for a successful smoked fried jalapeño popper. First, make sure the bacon is wrapped super tight on the poppers. If you need to, stick toothpicks through the poppers so the bacon strips don’t fall off. Then, dredge the wrapped peppers twice in the batter for the best results when it comes to coating. The frying doesn’t take too long, so keep an eye on the clock so you don’t burn the outside batter.

For other ways to enjoy our jalapeño popper combo, you can check out my shrimp jalapeño poppers. I’ve also made a surf and tuff popper that included lobster claw meat and beef bacon strips, or even something called Texas Twinkies which offer a version of poppers that include stuffing them with brisket!

Smoked Fried Jalapeño Poppers Ingredients

  • Jalapeño Poppers: We’ll use fresh jalapeño peppers, slices of your favorite bacon and your favorite BBQ rub, with a filling mixture made up of cream cheese and sharp cheddar cheese. Ranch dressing for serving rounds it all out.
  • Batter: We make this smoked fried jalapeño popper recipe next level with our fry batter, which has eggs, panko breadcrumbs, white flour, kosher salt, garlic powder, black pepper, paprika and cayenne pepper. 
Dredging smoked jalapeño poppers in batter.

I also paid these smoke fried jalapeño poppers with a ranch dressing for dipping because it’ll help cool any of the remaining heat from the popper. You can use store bought ranch dressing if you’d like, or check out my homemade recipe below!

Homemade Ranch Dressing

Ranch dressing from scratch is super simple. In a small bowl, mix together 1/2 cup of sour cream, 1/3 cup of buttermilk, 2 tablespoons of mayonnaise, 2 teaspoons of lemon juice, 1/2 teaspoon of kosher salt, 1 minced fresh garlic clove and chopped fresh herbs of your choice (I like to use cilantro, dill and parsley). Stick it in the fridge for about 15 minutes to let the flavors meld, then serve and enjoy. 

How to Make Smoked Fried Jalapeño Poppers

​Game on! I’m so stoked for you to try these smoked jalapeño poppers. It might be my new favorite appetizer. 

Stuffing the Peppers

To make the smoked jalapeño popper filling, mix one block of full-fat cream cheese and 1 cup of shredded cheddar cheese together in a bowl.

Next, pick up one of your fresh jalapeños and slice a “T” shape into it, with the top slice underneath the steam and the long slice going the length of the pepper. Using gloves or a small spoon, scoop out the seeds and ribs from the inside of the jalapeño. Be careful not to break off the stem. 

Stuffing the fresh sliced jalapeño peppers.

Once you’ve cleaned out the jalapeño, stuff the pepper with the cream cheese mixture. Next, take 1-2 slices of uncooked bacon and carefully wrap those around the whole jalapeño, making sure to fully encase the pepper.

Season the outside of the strips of bacon with your favorite BBQ seasoning and set aside. Repeat this process for your other seven jalapeños. 

Wrapping the stuffed jalapeños in bacon and coating in BBQ seasoning.

Smoking the Jalapeño Poppers

Preheat your smoker or grill to 250 degrees F for indirect heat cooking. Add some wood chips or wood chunks for added smoke flavor. Then, place your jalapeño poppers on the smoker and cook for about 90 minutes, or until the thick cut bacon has become dark amber and crispy. Once the peppers are done, pull them off and place them in the freezer for 15-20 minutes to fully cool.

Stuffed jalapeño poppers on the smoker.

Frying the Smoked Jalapeño Poppers

Preheat your frying oil to 350 degrees F. I like to use enough oil to get 2-3 inches in the skillet.

Mix 2 cups of white flour, 1 tablespoon of kosher salt, 1 tablespoon of garlic powder, 1 tablespoon of black pepper, 1 tablespoon of paprika and 1 tablespoon of cayenne pepper in a bowl. Then, whip 3-4 fresh eggs in another bowl. Finally, place 2 cups of panko breadcrumbs in a third bowl. 

Next, take the cooled smoked jalapeño poppers out of the freezer. Dredge them in the seasoned flour, then coat them thoroughly in the egg wash, and finish by dredging in the panko crumbs. Set that little smokie aside and repeat for all of the poppers. 

Frying the smoked jalapeño poppers.

Add the smoked jalapeño poppers to the oil and fry for 3-4 minutes, or until golden crispy brown. Once done, place them on a paper towel-lined plate and let them cool. Serve this spicy bite with some ranch dressing or sour cream and enjoy!

What to Serve with Smoked Fried Jalapeño Poppers

These delicious smoked jalapeño poppers will be right at home kicking off a game day spread. Think burgers, nachos, grilled chicken, sausages or even steak if you’re feeling fancy. 

For More Jalapeño Recipes

Leftovers and Reheating

If you have leftover poppers, store them in an airtight container in the fridge for up to three days. Then, reheat on a grill or in a 350-degree oven until warmed. Just know that we find that the texture of smoked jalapeño poppers is best the day of, right off the grill.

FAQs 

​What size peppers should I use? 

The size of your peppers should be about 3 inches long. If they’re bigger than that, they get floppy and hard to eat with your hands. If they’re smaller than that, they can be hard to stuff and get all that extra flavor!

​What’s the best way to cut fresh jalapeño peppers?

Ever cut a spicy pepper and touched your eyeball? WORST! The easiest way to prevent this experience is to wear disposable gloves while you’re cutting the peppers.

Make sure you wash your hands well afterward, along with your cutting board and the knife you used to cut. If you do get some capsaicin — the compound in hot peppers that gives it the kick we all love — on your hands and it causes a burning sensation, you can use dish soap, rubbing alcohol or even yogurt to cool things down. 

Where can I find Cowboy Charcoal

Cowboy Charcoal has built a well-earned reputation as some of the cleanest and best stuff around, so you can find it almost anywhere. Check out the company’s store locator to see which hardware stores carry it near you.

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

Smoked fried jalapeño poppers, ready to dip in dressing.
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Smoked Fried Jalapeño Poppers

Smoked fried jalapeño poppers, wrapped in bacon and stuffed with cheese, are a delicious twist on a classic game day appetizer.
Course Appetizer, Dinner, Lunch, Main Course
Cuisine American, Mexican
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 4 people
Calories 883kcal
Author Derek Wolf

Ingredients

Jalapeno and Stuffing:

  • 6-8 Jalapeños
  • 6-8 Bacon Slices
  • 1 block Cream Cheese
  • 1 cup Cheddar Cheese shredded
  • 1 cup Favorite BBQ Rub
  • Ranch Dressing for serving

Batter:

  • 3-4 Fresh Eggs whipped
  • 2 cups Panko Crumbs
  • 2 cups White Flour
  • 1 tbsp Kosher Salt
  • 1 tbsp Garlic Powder
  • 1 tbsp Black Pepper
  • 1 tbsp Paprika
  • 1 tbsp Cayenne
  • Frying Oil

Instructions

Smoking:

  • Begin by mixing together the cream cheese and cheddar cheese in one bowl.
  • Next, take a jalapeno and slice a “T” shape with the top slice being underneath the steam and the long slice going the length of the pepper. Using gloves or a utensil, scoop out all the filling and seeds from the inside of the jalapeno. Be careful not to break the stem off.
  • Once cleaned, stuff the pepper full of the cream cheese mixture.
  • Next, take 1-2 slices of bacon and carefully wrap it around the whole jalapeno making sure to fully encase it.
  • Season the outside of the bacon with your favorite BBQ seasoning and set to the side. Repeat this for all the other jalapenos until completed.
  • Preheat your smoker/grill to indirect heat at 250F. Add some wood chips or wood chunks to the smoker for added smoke flavor.
  • Add your jalapeno poppers to the smoker and let cook for about 90 minutes or until the bacon has become dark amber and crispy.
  • Once done, pull them off and place in the freezer for 15-20 minutes to fully cool.

Frying:

  • Preheat frying out to 350F.
  • Add flour, salt, pepper, garlic, paprika and cayenne to a bowl and mix.
  • Whip your eggs in a separate bowl and place the panko crumbs in a third bowl.
  • Pull out the cooled jalapeno poppers and place in the seasoned flour, then into the egg wash (coat thoroughly) and then lastly into the panko crumbs. Set to the side and repeat for all of your poppers.
  • Add the jalapeno poppers to the oil to fry for 3-4 minutes or until golden crispy brown. Once done, pull off and let cool.
  • Serve with some spicy ranch or sour cream and enjoy!

Notes

Homemade Ranch Dressing
Ranch dressing from scratch is super simple. In a small bowl, mix together 1/2 cup of sour cream, 1/3 cup of buttermilk, 2 tablespoons of mayonnaise, 2 teaspoons of lemon juice, 1/2 teaspoon of kosher salt, 1 minced fresh garlic clove and chopped fresh herbs of your choice (I like to use cilantro, dill and parsley). Stick it in the fridge for about 15 minutes to let the flavors meld, then serve and enjoy. 

Nutrition

Calories: 883kcal | Carbohydrates: 120g | Protein: 40g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 180mg | Sodium: 2829mg | Potassium: 1287mg | Fiber: 30g | Sugar: 9g | Vitamin A: 2337IU | Vitamin C: 30mg | Calcium: 1441mg | Iron: 27mg

The post Smoked Fried Jalapeño Poppers appeared first on Over The Fire Cooking.

Pickles and Cheese

Hey there! I’m excited to share one of my favorite snack recipes with you. If you’re a fan of the tangy taste of pickles and the rich, gooey goodness of melted cheese, you’re in for a treat. This recipe for fried cheese-wrapped pickle…

Hey there! I’m excited to share one of my favorite snack recipes with you. If you’re a fan of the tangy taste of pickles and the rich, gooey goodness of melted cheese, you’re in for a treat. This recipe for fried cheese-wrapped pickles is perfect for satisfying those savory, sour, and cheesy cravings. Plus, it’s...

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Weeknight Dinner Winner: Chicken Spaghetti

This Chicken Spaghetti is an easy, cheesy casserole that everyone loves. Best of all there are two options for the sauce – a quick shortcut or a homemade cheese sauce. Toss it with pasta and chunks before baking under a blanket of cheese.

This Chicken Spaghetti is an easy, cheesy casserole that everyone loves. Best of all there are two options for the sauce - a quick shortcut or a homemade cheese sauce. Toss it with pasta and chunks before baking under a blanket of cheese.

Steak with Tennessee Onions

Steak with Tennessee onions, ready to eat.

I’ve lived most of my life in Tennessee and I had never heard of steak with Tennessee onions, but this dish…

The post Steak with Tennessee Onions appeared first on Over The Fire Cooking.

Steak with Tennessee onions, ready to eat.

I’ve lived most of my life in Tennessee and I had never heard of steak with Tennessee onions, but this dish is so freakin’ delicious. I’m glad we can claim it for the Volunteer State! What’s not to love about juicy steak and sweet onions coated in Cajun seasoning and lots of cheese? The flavor profile is off the charts.

Steak with Tennessee onions, ready to eat.

You can make our steak with Tennessee onions recipe loads of different ways. It’s super simple and you can easily cook it in a pizza oven if you don’t want to use the smoker. You can also pair this Tennessee onions dish with chicken or pork chops (even hot dogs!) if that’s what you have on hand for your summer BBQ. I wish I knew about these cheesy onions sooner! 

Why You’ll Love Steak with Tennessee Onions

Tennessee onions make the most of simple ingredients — melty cheese, butter and seasoning — to bring a unique flavor to a humble ingredient. When you pair a fabulous Tennessee onion bake with a tender grilled steak, like the filet we use in this recipe, you can’t go wrong. We take this dish up a notch with the great addition of garlic butter (steak and garlic butter, a match made in heaven), which brings fresh herbs into the mix. Who would have thought an onion dish could bring so much to the table?

For more steak and cheese recipes, check out Steak Sliders with Beer Cheese, Grilled Steak with Lobster Mac and Cheese, Blue Cheese Crusted Steaks and Pizza Cheesesteak.

Steak with Tennessee Onions Ingredients

  • Steak: Filets, kosher salt, black pepper, garlic powder. Enough said. 
  • Tennessee Onions: Behold, the mighty onion. We’ll slice two yellow onions and pair them with unsalted butter, shredded cheddar cheese, shredded Monterey Jack cheese and Cajun seasoning. The doubter at your table will become the most ardent onion fan with one bite.
  • Garlic Butter: Tennessee onions traditionally use fresh herbs, so we’ll combine chopped parsley, butter, garlic, chili flakes and Dijon mustard to add a real punch of flavor to this dish.
Steak with Tennessee onions, finished outside a pizza oven.

Simple Whiskey Sour

Tennessee is known for lots of great things, but we do take great pride in our whiskey. If you want to sample another Tennessee flavor while you’re cooking, look no further than the whiskey sour. First, combine 2 ounces of your favorite Tennessee whiskey, 1 ounce of simple syrup and 1 ounce of lemon juice in a cocktail shaker. Then, add a few ice cubes, shake it all together and strain into a glass. Sip while you’re grilling and start humming along to Chris Stapleton

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

How to Make Steak with Tennessee Onions

I’m stoked to introduce you to my new favorite way to cook onions. Let’s get after it!

Cooking the Tennessee Onions

First up, preheat your pizza oven or grill to 400 degrees Fahrenheit for indirect cooking. While the oven or grill is heating up, slice your 2 yellow onions into onion rings. Add those onions to a cast-iron skillet, then top the onions with 4 tablespoons cubed unsalted butter and 1 tablespoon of Cajun seasoning. Put that skillet in the oven or grill to cook for 20 minutes, or until the onions are softened and browned.

Tennessee onions sliced and with butter on top.

Make sure to stir the onions every 3-4 minutes because we want to keep them from burning! Right at the end, top the onions with 1/4 cup of shredded cheddar cheese and 1/4 cup of shredded Monterey Jack cheese and cook until the cheese is melted. Finally, pull the onions out of the oven and keep them warm.

Tennessee onions, browned and topped with melted cheese.

Prepping the Steaks

Next, slather 3-4 steak filets with oil or beef tallow. Generously season the steaks with salt, pepper and garlic powder or your favorite steak rub. 

Filets seasoned, then cooked in cast iron on the grill.

Making the Garlic Butter

In a bowl, mix together all the ingredients for the garlic butter: 1/4 cup chopped parsley, 1/4 cup melted butter, 1 tablespoon minced garlic, 1 teaspoon red chili flakes, 1 teaspoon of Dijon mustard and 1 teaspoon of kosher salt. Then, set aside the mixture. We’re doing this now because we want to make sure the butter is ready when we finish grilling the steaks.

Ingredients for garlic butter in a bowl.

Grilling the Steaks

Add a cast iron skillet with oil to preheat in the oven. Once that skillet is nice and hot, add your steaks and cook for 4 minutes per side or until they reach 120 degrees internal temperature. Right at the end, top the steaks with some of the garlic butter and finish cooking. Finally, pull off the steaks and let the meat rest for 10 minutes.

Adding the butter to the filets and getting the onions ready on a serving plate.

Finishing the Steak with Tennessee Onions

To finish, add the Tennessee onions to a plate with the steak. Slice, serve and enjoy!

What to Serve with Steak with Tennessee Onions

​A simple green salad or vegetable, like steamed broccoli with lots of lemon juice, would be great here. 

For More Oniony Recipes

Leftovers and Reheating

Place any leftover steak tightly wrapped in aluminum foil inside an airtight container for 3-5 days. To reheat grilled steak, keep it in the aluminum foil and take it back to your grill. Feel free to add some butter, seasonings, and some beef broth or beer for moisture while it heats up again.

For the Tennessee onions, store them in an airtight container for 3-5 days. When you’re ready to eat, put them in an oven-safe dish and reheat in a 250-degree oven for about 15-20 minutes.

Diving into a plate of steak with Tennessee onions.

FAQs

Why are they called Tennessee onions? 

​The best answer I can give you (since I’m not totally sure) is that it’s a nod to the great BBQ culture we have here in Tennessee. These onions would be at home at any summer barbecue spread!

How do I stop my eyes from watering with all these onions?!

​Tennessee onions can make us all very emotional! Use a sharp knife while you’re cutting, since that will release fewer enzymes into the air. You can also soak the onion in cold water before cutting or wear kitchen goggles. 

Can I use a different cut of steak?

Sure! Honestly, it’s easy because Tennessee onions work with any type of meat. A ribeye, T-bone or whatever steak you have on hand would be great here.

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

Steak with Tennessee onions, ready to eat.
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Steak with Tennessee Onions

Steak with Tennessee onions is a simple, delicious barbecue recipe that combines filets with cheesy, buttery yellow onions.
Course Dinner, Lunch, Main Course, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories 886kcal
Author Derek Wolf

Ingredients

Steak:

  • 3-4 Filets
  • 1 tbsp Kosher Salt
  • 1 tbsp Black Pepper
  • 1 tbsp Garlic Powder
  • Beef Tallow as needed

Tennessee Onions:

  • 2 Yellow Onions sliced
  • 4 tbsp Cubed Unsalted Butter
  • ¼ cup Shredded Cheddar Cheese
  • ¼ cup Shredded Jack Cheese
  • 1 tbsp Cajun Seasoning

Garlic Butter:

  • ¼ cup Chopped Parsley
  • ¼ cup Melted Butter
  • 1 tbsp Minced Garlic
  • 1 tsp Red Chili Flakes
  • 1 tsp Dijon Mustard
  • 1 tsp Kosher Salt

Instructions

  • Preheat a pizza oven or grill to 400F indirect cooking.
  • Slice your onions into rings.
  • Add the onions to a cast iron skillet topping with butter and cajun rub.
  • Add to the oven to cook for 20 minutes or until softened and browned. Make sure to stir every 3-4 minutes to prevent burning. Right at the end, top the onions with your shredded cheese and melt. Pull off and keep warm.
  • Next, slather your steaks with oil and generously season with salt, pepper and garlic powder or your favorite steak rub.
  • In a bowl, mix together all the ingredients for the garlic butter and set aside.
  • Add a cast iron skillet with oil to preheat in the oven.
  • Add your steaks to the skillet once hot and cook for 4 minutes per side or until 120F internal. Right at the end, top the steaks with some of the garlic butter and finish cooking.
  • Pull off and let rest for 10 minutes.
  • Add the Tennessee Onions to a plate with the steak, slice, serve and enjoy!

Notes

Simple Whiskey Sour
Tennessee is known for lots of great things, but we do take great pride in our whiskey. If you want to sample another Tennessee flavor while you’re cooking, look no further than the whiskey sour. First, combine 2 ounces of your favorite Tennessee whiskey, 1 ounce of simple syrup and 1 ounce of lemon juice in a cocktail shaker. Then, add a few ice cubes, shake it all together and strain into a glass. Sip while you’re grilling and start humming along to Chris Stapleton

Nutrition

Calories: 886kcal | Carbohydrates: 17g | Protein: 126g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 364mg | Sodium: 2912mg | Potassium: 3127mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2437IU | Vitamin C: 20mg | Calcium: 275mg | Iron: 4mg

The post Steak with Tennessee Onions appeared first on Over The Fire Cooking.

This Cheesemaker Took a Cue From the Moon to Craft Hill Valley’s First Award-Winning Wisconsin Original

We’ve teamed up with Wisconsin Cheese for an interview mini-series called Meet the Makers, featuring a sampling of the state’s finest cheesemakers and their award-winning creations.

If you grew up in the ‘90s like I did, chances are high that you al…

We've teamed up with Wisconsin Cheese for an interview mini-series called Meet the Makers, featuring a sampling of the state’s finest cheesemakers and their award-winning creations.


If you grew up in the ‘90s like I did, chances are high that you also watched the charmingly British series of short films featuring Wallace and his clever dog, Gromit. In an installment titled A Grand Day Out, Wallace and Gromit realize they’ve eaten through their cheese stores, so they embark on a quest to find more. Naturally, their journey takes them to the moon—that big, pale yellow orb in the sky with its Swiss cheese-like holes. Spoiler alert: Wallace and Gromit discover that the moon is not, in fact, made of cheese and return home without any additional curds in tow.

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