Jo Parodi's Cheese Crock

Time

Yield

4 servings

Ingredients

Ingredients

1 lb. sharp, aged cheddar cheese, grated
3 oz. cream cheese
Extra-virgin olive oil
1 tsp. dry mustard
Caraway seeds (optional)
Brandy and/or wine

Instructions

A pound of sharp, aged cheddar cheese should be grated. Add 1 small package of cream cheese and enough good olive oil to make a thick paste. Whirl in blender. If you have no blender, pound away at it in a wooden bowl until it is of a velvety spreading consistency.

Add 1 tsp. of dry mustard, a few caraway seeds (optional) and 2 jiggers of brandy or wine or both.*

Author's Comments

*This is where your own talents come into play. Brandy and kirsch are a fine combination, or bourbon and port, or just Madeira.

The fun from now on is that whenever you have a piece of cheese left around you grate it into the crock. The last drops left in wine or liquor bottle meet a similar end. Some of the old cheese should always be saved to act as the mother when you renew the crock. A variety of cheeses may be used. Roquefort is good, but use it sparingly. Keep the cheese spread in refrigerator in a covered stoneware crock with a few hefty spreading knives.

This is really a wonderful spread and it's always nice to have on hand for unexpected guests.

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