Incorporating cheese into full sized salami can be difficult but is much easier in snack sticks.  Cheese and salami in one snack is a great combo.  I would recommend using the cheese in place of some of the fat (which it mimics).

The Worcestershire sauce is present but doesn’t overwhelm the overall taste.  It adds a faint sweetness to balance the other flavors.  Sliced thin on the bias, this makes a delightful snack.  

1 Kg  Pork belly and loin.
Par-frozen, then ground through a coarse plate and mixed with: 

23 g Salt
2.4 g Cure #1
5 g Black pepper
3 g Dextrose
2 g Ground chipotle chili
5 g Lea & Perrins Worcestershire Sauce
50 g Cheddar – very finely diced

Mixed, then added last:
0.65 g SafePro F-LC

Fill the mix into either 22mm/24mm (pre-soaked) sheep’s casings or collagen casings; 19 mm or 21mm would be fine. Save the sausage mix that’s left in the stuffer, wrap it tightly in a plastic bag or and put it into plastic food wrap (UK-cling film).

Weigh the sticks and make a note of the weight.

Ideally, ferment the sticks and the mix that’s wrapped up at 75°F (24°C), however, these were fermented at 72°F, 22.2°C and acheived a pH of 5.3 in 48 hours.

The sticks were put into the fridge to dry.
Their initial weight was: 974 g
Their weight after 168 hrs, approx. 7 days was: 637 g (34.6 % weight loss)
After 258 hrs, 10 days 15 hours, they were 542 g and ready to eat. (44.4 % weight loss)