Cheddar Cheese Spread
February 22, 2021 • 0 comments
This recipe appears in Sally Fallon Morell’s book Nourishing Fats: Why We Need Animal Fats for Health and Happiness, and she made the cheese pictured above at P. A. Bowen Farmstead in Maryland. This recipe makes about 3 cups.
Ingredients
- (1 lb) Cheddar - 20 oz
- (1/4 cup, softened) Butter - lb
- (1/4 cup) Port Wine
- (3/4 cup) Creme Fraiche
- (1/2 tsp) Cayenne Pepper
- (1/2 tsp) Fish Sauce, preferably Red Boat brand
- (for serving) Crackers or baguette
Directions
Combine all ingredients in a food processor until smooth. Transfer to a ramekin or a small soufflé dish. Serve at room temperature with crackers or toasted slices of sourdough baguette.
