Cheese Spread

This cheese spread is a great “back pocket” recipe. While I make it mostly during the holidays, it’s a great addition to game day spreads or summer picnics. It’s also referred to as potted cheese or pub cheese in England. It’s a recipe that will taste different every time you make it and it’s made with leftover cheeses.

If you’re like us, you probably open the cheese drawer every few weeks and find little stumps of cheese and wonder what to do with them. I always feel guilty throwing them away, so when I’m cleaning out the fridge and find several pieces, I’ll make this spreadable cheese.

Ingredients for cheese spread

While the cheeses will vary each time, I like to make sure I have at least one strong flavored cheese, like a sharp cheddar cheese or a blue cheese. If you don’t have quite enough of cheese to make 1 1/2 cups, add some cream cheese or pre-shredded cheese to make up the difference. It’s such an easy recipe with simple ingredients, and can be made in a flash making it a perfect recipe for last minute entertaining. I like to add port wine or dry sherry, for a little extra flavor but it’s completely optional.

• 1 1/2 cups grated or crumbled cheese, about 6 ounces
• 6 Tablespoons butter, softened
• 3 Tablespoons port wine or dry sherry
• kosher salt and pepper to taste

How to make cheese spread

• Cream the butter in a food processor and then add grated or crumbled cheeses, pulsing until mixture is smooth and well blended.

• Add port or sherry and blend until smooth. Check seasoning and add salt or pepper if necessary. 
• Press cheese into a small pot and cover and chill until ready to serve.
• Store in refrigerator for up to 3 weeks.
• Bring to room temperature before serving.

How to serve it!

• ​Spread it on bagels or as a creamy spread for Tea Sandwiches.
• Add it to a Charcuterie Board with your favorite crackers.

• Add it to a Lox and Bagels Board.

Variations

• To make an herb cheese spread, add a Tablespoon of mixed herbs or chopped chives.
• Making spicy by adding some finely chopped canned chiles to white cheddar or jack cheese.
• Add minced garlic or bacon bits.

More potted spreads and cheese dips  

Goat Cheese Dip

Chicken Liver Pate with Apples and Brandy

Blue Cheese and Pecan Dip

Smoked Trout Spread

Mushroom Spread

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