Potted Cheddar

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By Kathy on December 4, 1999 1:35 PM 0 Vote 0 Votes

1/2 lb. room-temp Cheddar cheese, about 2 c. grated
4 Tbs. room-temp butter
3 Tbs. applejack or other unsweetened brandy
2 tsps. Dijon mustard
Salt & pepper

Break cheese into small chunks. Process with butter, applejack, mustard, 1/2 tsp. salt & 1/4 tsp. pepper & whip until smooth.

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This page contains a single entry by Kathy published on December 4, 1999 1:35 PM.

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