When ready to serve, allow the spread to soften at room temperature and mound it in a bowl. Surround it with slices of interesting hearty breads like multi-grain, walnut, or rosemary. Add more bowls of dried fruits like apricots or figs, plus some warm, lightly salted pecans (roasted in the oven at 350ºF for about 5 minutes). Tie a simple bouquet of fresh rosemary with a holiday ribbon for garnish….and you have a great lactose free recipe!
8 ounces Cabot Sharp Cheddar, Cabot Seriously Sharp Cheddar or Cabot Extra Sharp Cheddar, grated (about 2 cups)*
2 tablespoons Cabot Salted Butter
2 teaspoons coarse-grained Dijon mustard
1 small clove garlic, minced
¼-⅓ cup white wine or beer
COMBINE cheese, butter, mustard and garlic in food processor.
PROCESS until smooth, about 1 minute, adding enough of wine or beer to make spread of desired consistency. (Spread can be made ahead and refrigerated for up to 1 week).
*You can easily vary the flavor of this quick spread by using one of Cabot’s flavored cheddars – Cabot Horseradish Cheddar, Cabot Tomato Basil Cheddar, or Cabot Garlic & Herb Cheddar. Or embellish the basic recipe by adding some artichoke pesto, tomato pesto or chopped black olives.
This recipe is easy and delicious! Serving at room temperature brings the mustard, garlic and cheddar flavors together wonderfully!
I made this several times last year. It is better with the beer and better when you let it develop” for a few hours before serving but it is REALLY delicious. I received compliments every time and shared the recipe with at least three other people
Doubled recipe and garnished top with crumbled bacon & slivered green onions. Used a wheat beer which was tasty but also added a bit of cayenne pepper to ‘zip it up’ and 1/2 tsp. Worcestershire Sauce as well.