CANADIAN SHARP CHEDDAR CHEESE SPREAD
Attention, cheese lovers! This may be the best cheese spread you've ever had! My friend's mother gave me this recipe over 15 years ago. I always make it around the holidays, or for football and hockey game nights. Everyone begs for this recipe. Turn this into a pub spread by adding a half cup of your favorite dark ale. Use brick cream cheese for a spread, or spreadable cream cheese for a dip. Serve with crispy crackers, toast, or bagels.
Provided by WestCoastMom
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes
Time 8h45m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 116.4 calories, Carbohydrate 4.8 g, Cholesterol 30.7 mg, Fat 8.9 g, Fiber 0.2 g, Protein 4.9 g, SaturatedFat 5.5 g, Sodium 200.1 mg, Sugar 3.7 g
SCHMIERKAESE (CHEESE SPREAD)
On a recent trip to Austria, this simple cheese 'spread' was much enjoyed, spread on good black bread, between hearty swigs of beer, while waiting for our mains to arrive.
Provided by evelynathens
Categories Cheese
Time 10m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Mash Camembert with fork and combine with cream cheese, mixing well. Mix cheese with onion, garlic, white wine, paprika and a generous amount of freshly-cracked pepper. Finally mix in chives.
Nutrition Facts : Calories 1009.9, Fat 88.3, SaturatedFat 52, Cholesterol 273.2, Sodium 1752.3, Carbohydrate 14.7, Fiber 2.2, Sugar 8.4, Protein 39.9
ANGEL OF DEATH CHEESE SPREAD
The pungent elements in this vintage cheese dish might ward off the Angel of Death, but are sure to be simply irresistible to your guests. Get ready for this creamy, garlic-y spread to be a stand-out on your next cheese board.
Provided by Annie Campbell
Categories Cheese Dips and Spreads
Time P1DT1h5m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Chop 1/2 inch off of the top of the garlic head, just enough to expose the cloves. Drizzle with olive oil and wrap in aluminum foil.
- Roast in the preheated oven until golden brown, 30 to 40 minutes. Let cool enough to handle, about 5 minutes.
- Measure out 2 tablespoons of roasted garlic and press with the side of a knife to smooth each clove into a paste.
- Beat ricotta cheese with an electric mixer in a medium bowl until soft. Add Gorgonzola and mix until smooth. Beat in cream until thickened, then add salt and garlic paste and mix until combined.
- Lay the sage leaves, bottom side-up, onto the center of the cheese cloth in a pattern. Carefully spoon the cheese mixture over the leaves, then gather and tie off the ends of the cheesecloth, forming the cheese into a shape.
- Move to a strainer over a dish and allow to drain for at least 24 hours in the refrigerator.
- Carefully unmold the cheese on the serving plate, with the sage leaves facing up.
- Lightly toast the chopped walnuts in a skillet over low heat until golden, 3 to 5 minutes. Remove from heat and let cool, about 5 minutes. Gently press the walnuts onto the cheese spread. Serve at room temperature.
Nutrition Facts : Calories 142.2 calories, Carbohydrate 3.3 g, Cholesterol 29.5 mg, Fat 12.3 g, Fiber 0.3 g, Protein 5.2 g, SaturatedFat 5.4 g, Sodium 243.3 mg
HOW TO MAKE COTTAGE CHEESE - SMIERKASE
An heirloom recipe impractical for most modern cooks (don't know how this would work with storebought, pasteurized and homogenized milk). If desired, add 1/2 teaspoon of grated onion, caraway seeds, green onion tops, or garlic to the cheese. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts institute of Chicago, 1947. Posted as a historical novelty. Cooking time is approximate draining time.
Provided by Molly53
Categories Pennsylvania Dutch
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat sour milk to lukewarm and pour into a cheesecloth bag.
- Pour warm water over this; after it has been drained through, repeat twice more.
- Tie bag, hang and let drip over sink until "whey is all".
- Serve with either sweet or sour cream and season to taste.
Nutrition Facts : Calories 175.7, Fat 9.5, SaturatedFat 5.5, Cholesterol 29.3, Sodium 121.9, Carbohydrate 13.2, Sugar 15.4, Protein 9.4
ORIGINAL BAR CHEESE SPREAD
This is as close as one can get to the famous restaurant 'bar scheez; spread my mother loved, Win Schuler's®. It became a staple in our house. The horseradish gives the spread that interesting bite. You'll have people begging you for the recipe and you won't be able to stop eating it! You can start with less horseradish and increase to your taste. Serve with crackers, pita or bagel chips, or pretzels. Even great with celery sticks! Store leftovers in refrigerator in airtight container.
Provided by Wick of Twizt
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cheese Ball Recipes
Time 8h10m
Yield 15
Number Of Ingredients 5
Steps:
- Mix cheese spread, horseradish, Worcestershire sauce, dry mustard, and garlic powder in a mixing bowl.
- Refrigerate 8 hours to overnight.
Nutrition Facts : Calories 81.9 calories, Carbohydrate 3.3 g, Cholesterol 21.3 mg, Fat 6 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 3.7 g, Sodium 485.5 mg, Sugar 2.4 g
FOUR-LAYER CHEESE SPREAD
When Sherry Hulsman entertains, she counts on this streamlined party starter. "I invert the chilled mold onto a platter lined with baby spinach," notes the Louisville, Kentucky reader.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 3 cups.
Number Of Ingredients 10
Steps:
- In a small bowl, combine 4 oz. cream cheese and chopped spinach. In another bowl, combine chutney and remaining cream cheese. In a large bowl, combine cheddar cheese, mayonnaise, pecans, onion and hot pepper sauce., Line a 3-cup bowl with plastic wrap. Spread half of the cheddar cheese mixture in prepared bowl. Layer with the spinach and chutney mixtures. Top with remaining cheddar cheese mixture. Cover and refrigerate overnight., Unmold onto a serving plate; garnish with additional spinach. Serve with crackers and vegetables.
Nutrition Facts : Calories 130 calories, Fat 13g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 119mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
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