The spice is right! Our Cajun rub was developed by local Ogden, UT chef John Dearmin using only the finest ingredients. Unlike typical Cajun rub, Big John uses cayenne pepper instead of paprika. Sorry, the rest of the recipe is top secret. The spiciness of the rub is a nice compliment to the creamy texture of the cheese. Watch out, this cheese packs a heated punch as you near the rind. Awards: 3rd Place at the â€™11, â€˜12 American Cheese Society, 2nd Place at the â€˜09 American Cheese Society, 2nd Place at â€˜12 IMPA.