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arancio
05-30-2012, 11:50 AM
This is not the original method but does have the advantage of being done within half an hour instead of several months.

Potted Cheese (Spread)

1 lb old cheddar cheese
.5 lb cream cheese
4 oz brandy/whiskey
1 tsp dry mustard
1 tsp Worcestershire sauce
1 clove garlic crushed/grated

Combine warm/room temperature ingredients in a food processor
Process until thoroughly blended add more brandy to thin if necessary
Pack tightly into jam jars
* To use as a dip, blend in some sherry to reach the desired consistency.

Bullwhip
05-30-2012, 12:25 PM
As I'm a dope when it comes to picking out booze, is there a brandy/whiskey and a sherry you would recommend specifically?

Looks awesome, btw.

arancio
05-30-2012, 01:40 PM
As I'm a dope when it comes to picking out booze, is there a brandy/whiskey and a sherry you would recommend specifically?

Looks awesome, btw.

Given you will be using OLD Cheddar I don't think it matters a whole lot. I like Canadian Small Cask Brandy which is made by the same guy as makes 40 Creek Whiskey. I wouldn't use anything very expensive but use good, old cheddar.

Skeetgunner
05-31-2012, 07:32 AM
As I'm a dope when it comes to picking out booze, is there a brandy/whiskey and a sherry you would recommend specifically?

Looks awesome, btw.

I find its the quality of the cheese and not the liquor that makes the difference. You can also substitute LBVP for the Sherry for a slightly different taste and mouth feel.