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Recipe

Cheese spread

December 10, 2008
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Makes enough for 4 gifts

Based on an old English dish, this blend of sharp cheddar and butter was invented as a way to use up scraps of cheese left from making other dishes. If you add blue cheese, the mixture will turn grayish. Add a little Camembert or goat cheese to make a buttery color. Divide it among 4 cups or ramekins, seal the top with plastic wrap, and add a tag with instructions to refrigerate it.

3/4 pound (3 cups) grated sharp cheddar cheese
1/4 pound goat, feta, or Camembert, crumbled or cut up (about 3/4 cup)
2 tablespoons butter, at room temperature
1 heaping tablespoon Dijon mustard
1/8 teaspoon cayenne pepper, or to taste
1/4 teaspoon salt, or to taste
1. Have on hand 4 custard cups or ramekins ( 1/2-cup capacity each).

2. In a food processor, combine the cheeses, butter, mustard, cayenne, and salt.

3. Pulse the mixture until it is smooth and spreadable. Taste for seasoning and add more cayenne, if you like.

4. Divide the spread among the cups, cover with plastic wrap, and refrigerate for at least 1 day for the flavors to mellow. Sheryl Julian

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