Port Cheddar Cheese Spread Food

PORT WINE CHEESE SPREAD

Steps:

• In a small saucepan, boil 1 cup of port until it is reduced into a syrup of about 2 tablespoons.
• In a mixing bowl, cream together the cream cheese and cheddar cheeses. Season with salt and pepper to taste.
• Then, by hand swirl in the port reduction. Do not fully combine.
• Transfer into a crock for serving and top with a scattering of chopped walnuts and fresh herbs or roll into a 10 - 12 in log or ball and then roll into the nuts and fresh herbs

CHEDDAR CHEESE SPREAD

Steps:

• In a bowl, combine the first seven ingredients; beat until smooth. Cover and refrigerate overnight. Serve with crackers.

CANADIAN SHARP CHEDDAR CHEESE SPREAD

Steps:

• Place cream cheese and cold pack Cheddar cheese in a microwave-safe bowl; slice cheese into chunks with a knife. Microwave cheese in 30-second intervals on high just until softened, stirring between intervals.
• Stir red onion, Worcestershire sauce, black pepper, paprika, and hot sauce into cheese mixture with a fork until evenly combined; spoon into an airtight container and refrigerate, 8 hours to overnight.
• Remove cheese spread from refrigerator about 30 minutes before serving.

POTTED CHEDDAR CHEESE SPREAD

Steps:

• In a large bowl combine the cheese and beer.
• Give it a good stir and let stand for 30 minutes.
• Blend in the remaining ingredients-mix very well.
• Pack into airtight containers and store in the fridge for 1 month or the freezer for 3 months.

HOLIDAY CHEDDAR SPREAD

Steps:

• 1. In a large bowl or in food processor, combine softened cream cheese and butter until thoroughly blended.
• 2. Add pinch pepper and just enough liquid (beer, non-alcohol beer or white wine) to make the cream cheese mixture fluffy.
• 3. Add grated old Cheddar cheese and combine thoroughly. You may need to add just a bit more liquid so that it retains nice texture, but not to worry if it's a bit thick and heavy. It still tastes great!
• 4. Add onion, but combine only until blended in. If using food processor, pulse on/off a couple of times, but do not overwork or onion taste can become overwhelming.
• 5. Spoon into a bowl and sprinkle with a parsley sprig or some paprika so that it looks pretty. Remove from fridge about 20 minutes before serving. Serve with crackers.

POTTED CHEESE SPREAD WITH CRACKERS

Steps:

• Combine cheese, Port, butter, mustard and pepper in processor. Blend until mixture is smooth, scraping down sides of bowl occasionally. Add onions; using on/off turns, process until just blended. Transfer spread to small bowl or crock. (Can be prepared 3 days ahead. Cover and refrigerate. Bring spread to room temperature before serving.)
• Place bowl of spread on platter. Surround with crackers and serve.

PORT CHEDDAR CHEESE SPREAD

Steps:

• Combine cheese, butter, sour cream, wine, mace and ground red pepper in food processor Cover and process until smooth.
• Mix in walnuts.
• Refrigerate, covered serveral days to allow flavors to mellow.
• Soften slightly at room temperature before serving with veggies and crackers.

POTTED CHEESE SPREAD WITH CRACKERS

Steps:

• Combine cheese, Port, butter, mustard, and pepper in processor. Blend until mixture is smooth, scraping down sides of bowl occasionally. Add onions, using on/off turns, process until blended. Transfer spread to a small bowl or crock. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.).
• Place bowl of spread on a platter. Surround with crackers and serve.

FIRESIDE CHEESE SPREAD

Steps:

• In a medium bowl, combine cheese spread, cream cheese, butter, Worcestershire sauce and garlic powder. Blend thoroughly. Chill at least 3 hours or overnight. Sprinkle with paprika and parsley. Serve with crackers.

PORT WINE & SHARP CHEDDAR CHEESE SPREAD

Steps:

• 1. Using room temperature wine, place in small bowl and add gelatine; mix well. Add parmesan cheese and dissolve by stirring constantly with a small whisk. Set aside and let gelatine form.
• 2. Heat half & half in a saucepan until bubbles form around edge of pan; do not boil.
• 3. Place grated cheddar in food processor. Slowly add half & half and mix until cheese is smooth and silky. Add salt and pepper.
• 4. In a serving bowl, place 1/3 of the cheese mixture on the bottom. Dollop 1/3 of the port wine "jelly" on to the cheese. Using a chopstick, "marble" the port, but not mixing completely with the cheddar. Repeat this step two more times. Remember, the last time you do this step is your "presentation". Swirl carefully!
• 5. Chill for at least 6 hours so the flavors can marry. When ready to serve, let come up to [nearly] room temperature. Enjoy!

PORT WINE CHEESE SPREAD

Steps:

• In a small bowl, combine wine and melted butter.
• In a food processor, combine Cheddar cheese, sour cream, salt, and cayenne pepper. Process until mixture is smooth.
• Gradually add the butter and wine mixture, processing until smooth.
• Store in airtight container and refrigerate for 24 hours for best flavor. Serve with assorted crackers. (Cooking time stated is meld time in refrigerator.).