Hurdy Gurdy is a goat milk alpine-style cheese.

Here's an unexpected way to use this cheese

• Package of Hook's Hurdy Gurdy goat milk cheese
• 1 L. dried ancho chile, remove stem, remove and reserve the seeds.
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 3 Tablespoons chopped fresh parsley
• 3 Tablespoons minced green onions
• 3/4 teaspoons fresh basil 
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 garlic, minced
• reserved ancho seeds

Put a pot of water on to boil with enough water to cover the ancho chile. Once water comes to a boil add the ancho for about 3 minutes. Remove from water and dry with a paper towel. Cut or rip ancho into small pieces and place in food processor along with the next 9 ingredients. Process till fully blended Cut the cheese into small cubes. Pour the wet mixture over cheese and refrigerate for at least 1 day. Serve with crackers. Great addition to a cheese board.