One of my grocery stores offers Henning’s brand cheddar cheese with Hatch chile. That store also offers Castello brand havarti cheese with jalapeño chile.

Both are good, and generally similar. For both products the cheese has little age, but is tasty. And both are low enough on the SHU scale that most folks could enjoy them.

I love the flavor of jalapeño chilies, but I’ve gotta say that the flavor of the cheddar with Hatch chile is a whole ‘nother level. So good!

Article about hatch chile :
https://www.chilipeppermadness...hatch-chili-peppers/

My grocer does hatch pepper brats part of the year. They can be kinda hot, for me anyway, but very good, like when I cut up the leftover into my scrambled eggs.

Once every year a vendor comes up here and sells the hatch peppers from a tent in the grocery parking lot. I figured if sausage/cream cheese/parmesan stuffed jalapenos are good, the size of the hatch chili pepper would make them even better. I stuffed some "medium" hatch peppers and smoked/roasted them on my BGE.
Those suckers were HOT! I maybe didn't roast them long enough but I could hardly eat them.

I make a road trip from Missouri every year to Albuquerque to the State Fairgrounds parking lot to get my Hatch Chiles.
I get them roasted fresh and turn around and go home.
Peel and freeze them and they are usually still warm. Lived in New Mexico for several years and gotta' get my Hatches !

Found a couple cheeses locally that have Hatch chili in them. Growing up in El Paso, it's a staple food item. In my thirteen years on the east coast, I never saw them. Grocery stores in Washington would get plenty in every late summer. Here, they're known the way they deserve. They go from mild to wild and everywhere in between. Truly a thing of beauty.

I can’t go to Costco any more unless I take my wife. She’ll stop me from loading up on their blue moose dip. Unaccompanied, I come home with three tubs of that stuff.

Dangit, now I have the cravings for Hatch Chile Chile Rellenos. I love the ones made by the Chile Products of New Mexico company. LINK I buy them by the case, put them in my biggest ice chest and toss in a few pounds of Dry Ice and bring'em home to my freezer.

I've made the trek to the town of Hatch NM for the annual festival, it's a lot of fun. Love that stuff.

Lately I've been making Mac & Cheese with Hatch Chiles. Good stuff!

Come to think of it, I need to make a batch of New Mexico Green Chile Stew. That's one of my absolute favorites.
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Love me some peppers! Just got a couple handfuls of jalepenos last week and sliced them up and froze them for cooking. Trying something new and drying the jalepeno seeds for use in cooking when I just want to add a little 'zing' to a quick dish like pasta.

We've got an annual chili pepper festival @ an hour South, get all the peppers you want, roasted fresh, including Hatch Green Chilies.

Local grocery store sells versions of their made-in-store guacamole and Queso cheese that have Hatch Green Chilies in it. I've got a tub of each in the freezer from last New Years that I should probably think @ finishing off over the upcoming holiday season.

Hatch es muy bueno!

I have heard of this, how you say..."Hatch chile".

NOM NOM

I bought a hatch chili Gouda today. Paired well with fresh croissants. Yum.

Nothing like a nice burger topped with Hatch chiles!

I love all pepper cheese, especially hatch pepper cheese when we can find it. The Mrs is the same, in our infinite wisdom we bought some ghost pepper cheese a couple weeks ago when we down to Amish, we learned a valuable lesson that day lol. There are many things that are greatly enhanced by peppers, cheese with ghost peppers is not one hahahaha

Every year I order 25lb. of fresh Hatch chiles from outfits in NM, roast, skin, and de-seed them myself, takes most of an afternoon. Most of the peppers are left non-stuffable from this procedure, but there are usually a dozen or so that are suitable for chiles rellenos. The rest of them I tear into strips and freeze so as to make green chile all year long (or as long as it lasts). The chile verde is a gravy-like chile "stew" that is perfect for topping enchiladas, eggs, and anything that is better with a little tasty spice-up. I am happy to share my recipes with anyone who e-mails me asking for them, but I am not a strict recipe follower and virtually everything comes out slightly different every time.

MMMMM! Green chili! love the stuff.