REVIEW: The Relleno Brothers’ Queso Del Diablo Cheese

This is the second cheese review we have done for The Relleno Brothers. The first one was back at the North Market Show in Columbus back in February. They had given us a Monterrey Jack Ghost Pepper Cheese back then. You can see that review HERE. This time we were sent their spicy Queso version. No ingredients on the label, but we are guessing it is the ghost pepper again that delivers the heat. Their website says this about the cheese, “The World’s Hottest Cheese, Double the hotness of our famous Ghost Cheese!” Well, I will certainly let our review team discuss their thoughts on that claim.

This review took place at the Weekend of Fire Show at Jungle Jim’s International Market in Fairfield, OH. We have Joe and Linda from www.thehotzoneonline.com, David “Hudd” Huddleston, and our own Ryan Graub to share their thoughts on this spicy cheese. I will also add that I took some with me to Open Fields in Indiana the following week. I added some salsa and melted it down on a grill to create a queso queso. I will say that my review from the video did not waiver, except that the cheese seemed to pick up a little more spiciness with the added heat. Everyone I sampled it with also concurred to our review which I will let do the talking. so watch it to find out! Thanks to the Relleno Brothers for sending so many blocks of cheese for this review.

Relleno Bros Wine & Cheese Company
2342 Sudderth Drive
Ruidoso, NM 88345
Phone# is 575-937-1299
Email: Rellenobros@rellenobros.com
www.rellenobros.com

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2 thoughts on “REVIEW: The Relleno Brothers’ Queso Del Diablo Cheese

  • November 10, 2011 at 1:25 pm
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    Hey guys thanks so much for the review! Glad you guys seemed to like it! The cheese is a Monterrey Jack with 1 pound of Ghost Chile. The regular Ghost Cheese that you originally tasted was a Monterrey Jack with 8oz’s of Ghost Chile, this one has DOUBLE the powder! Again thanks for the review!!

  • November 11, 2011 at 10:49 am
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    Thanks for stopping by and letting us review your products. Make a spicy gouda or swiss. I never seen anyone attempt even a jalapeno version of that.

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