WHIPPED CHEDDAR CHEESE RECIPES

Name: Cheddar Spread
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 6 serving(s)
Ingredients: 6 -8 tablespoons butter; 8 ounces cheddar cheese, Sharp, Grated; 4 ounces romano cheese, Grated; 1 teaspoon Worcestershire sauce; 1/4 teaspoon garlic powder; 1/2 teaspoon paprika

CHEDDAR SPREAD RECIPE - FOOD.COM

Cheddar Spread Recipe - Food.com image

I adopted this recipe, and after playing with the recipe, I have adapted it slightly (on July 7, 2005) to include a little less butter.

Total Time 18 minutes

Prep Time 10 minutes

Cook Time 8 minutes

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

6 -8 tablespoons butter
8 ounces cheddar cheese, Sharp, Grated
4 ounces romano cheese, Grated
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/2 teaspoon paprika

Steps:

All the ingredients should be at room temperature before starting this recipe.
Whip slowly, in a medium mixing bowl, with the mixer until the mixture is fluffy. I also have mixed it well by hand, but room-temp ingredients are KEY to do that.
Spread on bread slices. (Rye, Sourdough or regular French Bread are great.) Toast under the broiler until hot.

Nutrition Facts : Calories 328.8, FatContent 29.2, SaturatedFatContent 18.5, CholesterolContent 89.9, SodiumContent 552.7, CarbohydrateContent 1.5, FiberContent 0.1, SugarContent 0.5, ProteinContent 15.6

CHEDDAR CHEESE MOUSSE RECIPE - FOOD.COM

Cheddar Cheese Mousse Recipe - Food.com image

This recipe is from "A Treasury of White House Cooking" by Chef Francois Rysavy. It was served as the cheese course to a April 29, 1969 formal dinner hosted by President Nixon to honour Duke Ellington. Prepare this mousse the day before serving.

Total Time 1 hours 10 minutes

Prep Time 1 hours

Cook Time 10 minutes

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

1/4 cup half-and-half
1/2 lb cheddar cheese, sharp aged, finely grated
1 cup heavy cream
1 teaspoon Worcestershire sauce
1 teaspoon kirsch liqueur

Steps:

Mix the half-and-half and cheese in an electric blender, adding about 1/2 a cup of cheese at a time.
Place this mixture in the top of a double boiler over hot, but not rapidly boiling water. Heat and stir until the mixture is smooth and all of the cheese is melted. Remove from heat, and cool at least 10 minutes.
In the mean time whip the heavy cream until stiff and season it with the Worcestershire sauce and Kirsch. Fold the seasoned whipped cream lightly into the cheese mixture. Pour into a mold or a bowl that has been rinsed in cold water and chill until firm (best overnight).
Unmold and serve.

Nutrition Facts : Calories 302.9, FatContent 28.4, SaturatedFatContent 17.8, CholesterolContent 97.8, SodiumContent 263.2, CarbohydrateContent 2.2, FiberContent 0, SugarContent 0.3, ProteinContent 10.5

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