Cheese Spread Aka Bottomless Cheese Crock Recipes

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.

CANADIAN SHARP CHEDDAR CHEESE SPREAD

Steps:

• Place cream cheese and cold pack Cheddar cheese in a microwave-safe bowl; slice cheese into chunks with a knife. Microwave cheese in 30-second intervals on high just until softened, stirring between intervals.
• Stir red onion, Worcestershire sauce, black pepper, paprika, and hot sauce into cheese mixture with a fork until evenly combined; spoon into an airtight container and refrigerate, 8 hours to overnight.
• Remove cheese spread from refrigerator about 30 minutes before serving.

FIRESIDE CHEESE SPREAD

Steps:

• In a medium bowl, combine cheese spread, cream cheese, butter, Worcestershire sauce and garlic powder. Blend thoroughly. Chill at least 3 hours or overnight. Sprinkle with paprika and parsley. Serve with crackers.