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Cheese Spread Aka Bottomless Cheese Crock

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Ingredients

Adjust Servings:
4 cups shredded sharp cheddar cheese
3 ounces cream cheese
1 1/2 tablespoons olive oil
1 teaspoon dry mustard
1 teaspoon garlic salt
2 tablespoons brandy

Nutritional information

798.1
Calories
599 g
Calories From Fat
66.7 g
Total Fat
38.2 g
Saturated Fat
189.4 mg
Cholesterol
1027.7 mg
Sodium
4 g
Carbs
0.2 g
Dietary Fiber
1.8 g
Sugars
39.5 g
Protein
590g
Serving Size

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Cheese Spread Aka Bottomless Cheese Crock

Features:
    Cuisine:

    This is really really good. used sharp cheddar, finely shredded so it would blend more easily. Instead of garlic salt, used about 7/8 tsp garlic powder and 1/8 tsp salt. Was difficult leaving it for a week without tasting it but I made it LOL Thanks for sharing!

    • 30 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Cheese Spread Aka Bottomless Cheese Crock, I saw this in a very old, old recipe book the name escapes me Anyways once this cheese crock is started, you keep it going by blending cheese remnants into it And if additions keep pace with subtractions, you’ll have a cheese spread that lasts almost indefinitely Store the crock in the refrigerator Before serving, let cheese soften at room temperature for about an hour , This is really really good used sharp cheddar, finely shredded so it would blend more easily Instead of garlic salt, used about 7/8 tsp garlic powder and 1/8 tsp salt Was difficult leaving it for a week without tasting it but I made it LOL Thanks for sharing!, This is really really good used sharp cheddar, finely shredded so it would blend more easily Instead of garlic salt, used about 7/8 tsp garlic powder and 1/8 tsp salt Was difficult leaving it for a week without tasting it but I made it LOL Thanks for sharing!


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    Steps

    1
    Done

    Let Cheeses Stand at Room Temperature Until Soft.

    2
    Done

    Combine Cheeses.

    3
    Done

    Add Olive Oil, Mustard, Garlic Salt, and Brandy.

    4
    Done

    Beat Until Well Blended.

    5
    Done

    Pack Into Container, Cover, and Refrigerate For About a Week Before Using the First Time.

    6
    Done

    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.

    Avatar Of Fernanda Stanton

    Fernanda Stanton

    Latin cuisine expert infusing her dishes with bold and authentic flavors.

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