Cheddar Cheese Spread

Warm a mixing bowl by running very hot tap water into it, then dry it.

Cut butter into thin slices and place them in the bowl to soften. Use the coarse side of a cheese grater to finely shred cheese.

Place the grated cheese, milk, mustard, and red pepper in the warm bowl with the butter. Use either a manual or electric beater to blend the ingredients into a thick, smooth, spreadable paste.

Depending on the texture of your Cheddar cheese, you may want to add another teaspoon milk. Adjust salt to taste.

Pack the spread in an attractive crock or jar and chill for 2 days. Let the spread stand at room temperature for an hour before using.

Food Processor Method: Double the ingredients so the blades will work. Have all the ingredients at room temperature. Cut butter and cheese into pieces.

Whirl all ingredients together until creamed and well mixed. Stop the machine several times to scrape down the container sides. Season to taste with salt.

For Wine and Cheese Spread: Omit mustard and red pepper. Replace milk with dry sherry, port wine or Burgundy wine.

For Smoked Cheese Spread: Add drops of Liquid Smoke, to taste, to the blended paste; mix well.