"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Potted Cheese Recipe

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This recipe for Potted Cheese, by , is from The Steinman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Montalbano
Added: Friday, September 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb very sharp cheddar cheese, shredded (4 cups)
1 8-oz pkg cream cheese, softened
1 4-oz pkg blue cheese crumbled (1 cup)
1/2 c brandy
1 tsp dry mustard
1 tsp Worchestershire
1/2 tsp Tabasco

Directions:
Directions:
UP TO 1 MONTH BEFORE SERVING: Into large bowl, measure all ingredients. With mixer at low speed, beat incredients until just mixed; increase speed to high and beat 5 minutes, occasionally scraping bowl with rubber spatula. Pack mixture in covered 1 qt. casserole or in small containers; refrigerate, covered, at least 48 hours to develop flavor. TO SERVE: Let stand at room temperature 1 hour. Serve with crackers or as filling for celery. Makes about 3 3/4 cups spread.

 

 

 

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