i was given a wheel of Cougar Gold late last year that needs to go. It's kind of like white cheddar (but not quite) with some caramelly aged-gouda like flavors riding in parallel - at least, that's the best I can describe it. It's pretty dry and flaky at this point. I have about 30 oz to take care of. I don't eat much cheese so I'm at a loss - it seems inappropriate for fondue, and I'm not a big mac and cheese guy - any ideas?