1 head garlic, chopped
1 cup chopped onion
1 pound sliced sharp Cheddar cheese
1/4 cup white wine
1/2 cup olive oil
1 small carrot, chopped
1 cup potato flakes
1/4 cup coarsely chopped celery
4 cloves salt
2 tablespoons white sugar
1 small orange, garnish
salt and pepper to taste
Preheat oven to 425 degrees F (220 degrees C).
In large bowl, combine blackened, green, and spongy cheese, water, olives, 1 carrot, potato flakes, celery, and salt and pepper. Ladle cheese into bowl, and toss with carrots and potatoes, tossing every 15 minutes. Yield as paste, or pour into heatproof bowl and pour over salad.
Let stand 5 minutes, then brush around the outside of bowl with water.