Brandy Cheese Spread Recipes

BRANDY CHEESE SPREAD

Steps:

• Blend together.
• Cover and refrigerate until 1/2 hour prior to serving.
• Yummy on crackers.

CHEESY BUTTER SPREAD

Steps:

• 1. In food processor, cream butter until light and fluffy.
• 2. Add cheeses and brandy. Beat until smooth
• 3. Chill in tightly covered container 3 days to blend flavors.
• 4. Bring to room temperature before serving. Makes about 2 cups.
• 5. Note: You can dress it up a little with chives, or garlic, or hot peppers... or anything you can think of.

CHEESE SPREAD AKA BOTTOMLESS CHEESE CROCK

Steps:

• Let cheeses stand at room temperature until soft.
• Combine cheeses.
• Add olive oil, mustard, garlic salt, and brandy.
• Beat until well blended.
• Pack into container, cover, and refrigerate for about a week before using the first time.
• Adding to the Crock: Firm cheeses---such as Swiss, Jack, or any Chdeddar types---are fine. Shred and beat in while cheese in crock is soft, adding small amounts of olive oil or cream cheese for good consistency. Also add brandy, dry Sherry, Port, beer, or Kirsch, keeping the total not larger than the original proportion of brandy. Then let mixture age a few days before serving. Use it every week or two, saving part of original mixgture to keep crock going.