8 tablespoons (1 stick) Cabot Unsalted Butter, at room temperature
2 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar, Cabot Seriously Sharp Cheddar, Cabot Garlic & Herb Cheddar, Cabot Horseradish Cheddar or Cabot Pepper Jack, grated (about ½ cup)
MIX together softened butter and cheese with fork or spatula in medium bowl until well blended.
SCRAPE mixture onto piece of wax paper, plastic wrap or parchment paper. Form into rough cylinder, then roll up in wrap to form long cylinder. Roll back and forth to help form neat shape.
TWIST ends of wrap to seal, then refrigerate for at least 1 hour or until firm. When ready to serve, unwrap one end and cut butter into slices as needed. For longer storage, place in plastic bag and freeze for up to 1 month.
Recipe courtesy of Jimmy Kennedy.