"Crusted in crumbly bacon, this cheese ball hides a real kick. The Gouda cheese is enhanced with Sriracha sauce which includes chili peppers and garlic. If your taste buds just fainted, you can substitute regular Gouda."
1 pound thick-cut bacon
1/4 cup packed brown sugar
1 teaspoon crushed red pepper flakes
8 ounces Roth Sriracha Gouda cheese, shredded (2 cups)
1/2 package (4 ounces) Crystal Farms Original Cream Cheese, softened
2 tablespoons softened butter
1 green onion, chopped
1 teaspoon soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 slice (1 ounce) Weyauwega Star Dairy Mozzarella cheese, cut into thin strips
assorted vegetables and pretzels
Heat oven to 400°F. Place a lightly greased baking rack on an aluminum foil-lined rimmed baking sheet.
Arrange the bacon strips in a single layer on the rack. Rub with brown sugar. Sprinkle with red pepper flakes.
Bake for 15–20 minutes or until the bacon is crisp. Cool completely. Crumble into a container, cover, and refrigerate.
Meanwhile, beat the Gouda, cream cheese, butter, green onion, soy sauce, garlic powder, and pepper in a large bowl until combined. Transfer onto plastic wrap and use the wrap to shape the mixture into a ball. Wrap it tightly in plastic wrap. Refrigerate for 1 hour.
Remove from the refrigerator, unwrap, and shape the ball into a football. Rewrap and refrigerate at least 1 hour.
Press the bacon pieces onto the football just before serving. Use the mozzarella to form laces on the football. Serve with the vegetables and pretzels.