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.
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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