Cheddar Butter Spread Recipes

Steps:

• Bring the butter and cheese spread to room temperature.
• In a medium-sized bowl, whip the room-temperature butter with a hand mixer on high until pale yellow and doubled in size, about three minutes.
• Add one tablespoon room-temperature cheese spread into the whipped butter. Whip on high until completely incorporated, about a minute. Make sure you then scrape down the sides.
• Add the second tablespoon of cheese spread, then whip on high until incorporated for about a minute. Scrape down the sides and whip some more for another thirty seconds or so. The final mixture should be a very pale orange.
• Place mixture into an airtight container and keep refrigerated. Remove from fridge 15 minutes before serving to experience optimal spreadability.
• NOTES: To reduce the saltiness, you may opt to exchange the salted butter for unsalted. To enhance the cheddar flavor, you can add another tablespoon of cheddar spread (though I'd highly recommend you use unsalted butter). Lastly, if you struggle finding sharp cheddar cheese spread at your local grocer, you can check Target (where I got mine--Wisconsin's Kaukauna brand) or any local gourmet grocery stores.

Steps:

• Combine everything in a blender/mixer bowl and process until smooth.
• Spread on warm bread and eat.

Steps:

• All the ingredients should be at room temperature before starting this recipe.
• Whip slowly, in a medium mixing bowl, with the mixer until the mixture is fluffy. I also have mixed it well by hand, but room-temp ingredients are KEY to do that.
• Spread on bread slices. (Rye, Sourdough or regular French Bread are great.) Toast under the broiler until hot.

Steps:

• In a bowl, combine the first seven ingredients; beat until smooth. Cover and refrigerate overnight. Serve with crackers.

Steps:

• In a large bowl combine the cheese and beer.
• Give it a good stir and let stand for 30 minutes.
• Blend in the remaining ingredients-mix very well.
• Pack into airtight containers and store in the fridge for 1 month or the freezer for 3 months.

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.

Steps:

• On small rimmed baking sheet, toast hazelnuts in 350°F (180°C) oven until golden and fragrant, about 6 minutes. Let cool; coarsely chop.
• In food processor, combine cheese, butter, whisky, mustard and pepper until smooth.
• Pulse in 1/4 cup (50 mL) of the hazelnuts just until mixed.
• Scrape into bowl; sprinkle with remaining hazelnuts.
• (Make-ahead: Cover and refrigerate for up to 3 days.).