Double Cheese Wheel

Directions

1. 1
   Remove any wax coating or rind from Chihuahua cheese.
2. 2
   Hollow out cheese with knife or spoon, leaving a 1/2-inch thick shell on the sides and bottom; reserve cheese shell.
3. 3
   Finely chop enough of the scooped-out cheese to measure 1 cup (reserve any extra for another use).
4. 4
   Place 1 cup chopped cheese, the cream cheese, artichoke hearts, 3 tablespoon of the pine nuts, and the basil in the workbowl of food processor fitted with the steel blade, cover and process until well mixed.
5. 5
   Pack mixture into cheese shell.
6. 6
   Sprinkle with remaining 1 tablespoon pine nuts; press lightly.
7. 7
   Cover and refrigerate until filling is firm, about 3 hours.
8. 8
   Cut into thin wedges.
9. 9
   Serve with assorted crackers if desired.