Best Cheese Spread EVER!

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by vfem, Jan 4, 2011.

  1. vfem

    vfem Yoga...The Chicken Pose

    7,325
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    Aug 4, 2008
    Fuquay Varina, NC
    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!!!!
     
  2. AhBee01

    AhBee01 Chillin' With My Peeps

    Nov 7, 2007
    yo. ohio
    Interesting! What did you use to dip! Bread, veggies?
     
  3. vfem

    vfem Yoga...The Chicken Pose

    7,325
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    Aug 4, 2008
    Fuquay Varina, NC
    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)
     
  4. bigmike&nan

    bigmike&nan Chillin' With My Peeps

    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.
     
  5. vfem

    vfem Yoga...The Chicken Pose

    7,325
    15
    264
    Aug 4, 2008
    Fuquay Varina, NC
    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! [​IMG]
     
  6. Oh Yum!
    [​IMG]
    Lisa
     

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