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This is what happens when I’m cleaning the fridge and decide to turn the leftover (and rather old) stubs of high quality cheese into cheese spread. Taking the general idea from this Good Eats recipe I took about six ounces of cheese, 1.5 Tbsp of butter, one clove of garlic, and a pinch of (inadvertantly) refrigerator dried parsley and processed it all together. The resulting spread is very good, but quite salty. I think it’ll work best as a potato or corn topping, or maybe a sandwich spread to compliment something else.
The cheeses used were very dried pieces of Montgomery Cheddar, Stitchelton, Raw Milk Clothbound Cheddar, and Caerphilly which were grated on a Microplane to near the rind. These grated cheeses were then padded out to roughly six ounces with about two ounces of Tillamook Vintage White Extra Sharp Cheddar which is waiting around for me to use in more macaroni and cheese.
