On Line Cookbook
Potted Cheddar and Beer Spread
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Description:
cheese spread

Source:
from the kitchen of tracey miles

Serves/Makes:5 cups

Ingredients
  • 1-1/2 lbs (.7 kg). or 6 cups (1425 ml) extra sharp cheddar cheese, shredded
  • 1 12 oz (336 grm). can beer
  • 6 tbsp (90 ml) butter, softened
  • 1 tbsp (15 ml) dijon mustard
  • 1 tbsp (15 ml) worscestershire sauce
  • 1/8 tsp (1 ml) ground red pepper (cayenne)
  • 1/8 tsp (1 ml) ground nutmeg
Preparation
  • In large bowl, combine cheese and beer. Let stand 30 minutes or until cheese softens.
  • In food processor with knife blade attached, blend cheese mixture, butter and remaining ingredients 3 to 5 minutes until smooth.
  • Pack cheese into crocks or decorative airtight containers and store in refrigerator up to one month or in freezer up to three months.
  • To serve, let cheese stand at room temperature 30 minutes or until soft enough to spread.
Comments
The flavors in this recipe were borrowed from the famous dish, welsh rabbit, where cheddar cheese and beer ar melted together and served over toast. Include some nice biscuits with this, such as wafer crackers or plain flatbread crisps.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2024 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.