Best Cheese Spread EVER!

[vfem]

You need a mixed lb of cheese. That's right... a mix... and I mean ANYTHING!

I threw together a bunch of left over bits from the holiday. I think I put some parmasean, swiss, cheddar, colby, havarty & a string cheese stick.

Throw in your food processor on high 3 Tbsp of room temp butter & 1/3 cup of white wine. Let the processor run for 5 minutes... scrape the side... run 5 more minutes then DIP!

YUM YUM YUM YUM YUM!!!!

 

[AhBee01]

Interesting! What did you use to dip! Bread, veggies?

 

[vfem]

I'm on a kick with these Wasa Cracker Breads I've bought for my diet. They are so yummy... I put the cheese on one of those. (I also use them for salsa and stuff too)

 

[bigmike&nan]

Vfem

That's exactly what big restaurants do with leftover cheese. Here's some notes from a Garde Manger class:

Cheese Logs: for recycling "butts" of cheese blocks.

a) assemble all cheese "butts"
b) grate all cheeses
c) combine & run w/paddle in Hobart until smooth
d) add DRY rosemary, thyme, basil, and/or black pepper
e) roll in gallantine shapes - chill in refrigerator
f) roll in dill, paprika, or cayenne for color/flavor contrasts



Really good stuff, a little white wine does a lot to perk up the flavors too.

 

[vfem]

bigmike&nan :

Vfem

That's exactly what big restaurants do with leftover cheese. Here's some notes from a Garde Manger class:

Cheese Logs: for recycling "butts" of cheese blocks.

a) assemble all cheese "butts"
b) grate all cheeses
c) combine & run w/paddle in Hobart until smooth
d) add DRY rosemary, thyme, basil, and/or black pepper
e) roll in gallantine shapes - chill in refrigerator
f) roll in dill, paprika, or cayenne for color/flavor contrasts



Really good stuff, a little white wine does a lot to perk up the flavors too.

Oooooh... Maybe next time I'll add a little sundried tomatoes and basil! I have a lot saved from my garden last year. A real PUNCH of color and intense flavor!

 

[Dipsy Doodle Doo]

Oh Yum!

Lisa