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Here is a recipe for a homemade cheese spread that is easily accomplished and reliably good. It takes so little time to make that a store-bought version isn’t, by comparison, a significant time-saver. The finished spread does, however, need to age in the refrigerator for a week to develop its flavour.
A timing note: The prep and cook times for this recipe are very short. But the finished spread does need to age in the refrigerator for a week to develop its flavours and should be brought to room temperature for serving.
You will also need:
1. A mixing bowl.
2. A mixer, standing or hand, is useful for mixing the cheese with the other ingredients.
3. Small crocks, ramekins or serving bowls in which to age and serve the the cheese. The recipe makes about 2 cups of spread. The advantage of aging the cheese in small serving vessels is that you can take out only a small amount of cheese for any one occasion. The cheese keeps well and the rest may be reserved fresh for another time.
Making the cheese spread:
1. Put the grated Edam in a mixing bowl. Add the butter and mix it into the cheese. The mixture will be textured—not completely smooth.)
2. Add the paprika, Dijon mustard, brandy and sherry and mix well again.
3. Divide the mixture among small crocks, ramekins or bowls that may also be used for serving the cheese. There will be about 2 cups of spread.
4. Cover them crocks with plastic wrap or squares of waxed paper fastened with rubber bands and refrigerate for 1 week to develop the spread’s flavour.
5. Bring the spread to room temperature before serving. A little paprika sprinkled over the top of it looks nice.
A serving suggestion: Should the weather in your part of the world be warm and sunny at this time of year, this Edam cheese spread will be nice to take along on a picnic.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!