Brandied Cheddar Spread
Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
cheddar cheese, very old, sharp
|
|
| ⅓ | cup |
brandy
|
*
|
| 3 | tablespoons |
butter
room temp |
|
| 2 | tablespoons |
heavy whipping cream
|
|
| 1 | dash |
nutmeg
|
*
|
| 1 | dash |
cayenne pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
cheddar cheese, very old, sharp
|
|
| 79 | ml |
brandy
|
*
|
| 45 | ml |
butter
room temp |
|
| 3E+1 | ml |
heavy whipping cream
|
|
| 1 | dash |
nutmeg
|
*
|
| 1 | dash |
cayenne pepper
|
*
|
Directions
Put the cheese through a meat grinder, food processor and etc. using the finest blade. Combine the cheese in a mixing bowl with all other ingredients.
Mix well.
Chill in the refrigerator.
Remove from the refrigerator about a half-hour before serving so the cheese may be spread easily.
A good bourbon may be substituted for brandy with excellent results.
Makes about two cups.
