1 cup butter
3/4 cup chopped onion
1 teaspoon dried minced onion
2 teaspoons seasoned bread crumbs
1 tablespoon dried oregano
1/2 teaspoon dried sage
2 teaspoons dried rosemary
3/4 cup milk
2 (8 ounce) packages shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a large skillet. Cook over medium heat, stirring constantly, until butter is melted. Stir in onion, stir and cook for about 5 minutes, using a wooden spoon to keep it from sticking.
Add the onion, celery and bread crumbs and stir well to coat. Return to a medium heat. Mix in oregano, sage, rosemary and milk. Bring to a slow simmer, stirring slowly, until mixture thickens enough to coat the back of a metal spoon.
Mix the cheese into the butter mixture. Transfer the mixture to an 8x8 inch baking dish, using the measuring cups from the baking dish to secure the four cheese wedges. Fill the remaining space with sliced goat cheese.
Bake in preheated oven for 40 minutes, or until cheese is bubbly and top is golden brown.