2 teaspoons olive oil |
2 tablespoons minced shallots |
1 pinch salt |
1 cup tillamook monterey jack cheese, broken into chunks |
1 cup tillamook vintage white extra-sharp cheddar cheese, broken into chunks |
2 1/2 tablespoons tillamook unsalted butter |
1 1/2 teaspoons brandy or 1 1/2 teaspoons cognac |
1 tablespoon finely minced celery |
1 pinch cayenne |
1/4 cup fine dry breadcrumb |
1 tablespoon minced parsley |