Potted Cheddar Cheese Spread

Submitted by Diana Adcock

"Excellent on crackers, sandwiches or apples."

 

• Ready In: 40mins
• Ingredients: 8
• Yields: 5 cups

ingredients

• 1419.54 ml shredded sharp cheddar cheese
• 340.19 g beer
• 73.94 ml butter
• 14.79 ml Dijon mustard
• 14.79 ml Worcestershire sauce
• 1.23 ml cayenne pepper
• 0.61 ml ground nutmeg
• 0.61 ml white pepper

directions

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

Reviews

[Gail Blue Eyes]

Thanks for this one Diana. I loved the beer-cheese flavor combination. The seasonings are perfect and I would not change a thing. I put these in 1 c. freezer containers and can take them out and use when ready. I spread this on crackers for my lunch. Wonderful.

 

[vacook7_11492980]

I wasn't crazy about this when I made it and took it to a party--I liked the taste, but it seemed a bit watery. I froze the remainder and WOW!--after thawing it out it's a great consistency, the flavor is even more distinctive, and it's very, very spreadable! I will certainly make it again.

 

[Debbie R.]

Delicious!