Tired of average snacks? This rich cheese spread, featuring cheddar and a punch of garlic and lemon, is just what you need to take your charcuterie board up a notch.
1/2 teaspoon dry mustard
1/2 teaspoon celery salt
2 teaspoons garlic salt
3 tablespoons fresh lemon juice, plus more if needed
2 teaspoons Tabasco sauce
1 teaspoon paprika
1 pound butter
3/4 pound block cheddar cheese, grated fine
3 ounces block Romano cheese, grated fine
Combine all the ingredients in a mixing bowl. Mix on medium speed with an electric mixer, scraping down the sides as needed, until the cheese spread is smooth and creamy. Adjust the seasoning as needed. If the mixture isn't smooth enough you can add additional butter or lemon juice.
Store the cheese spread in a covered container in the refrigerator for up to 1 week. Let come to room temperature before using.
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reviews & comments
May 5, 2018
I halved the recipe. Turned out delicious-just the way I remember. I do think the lemon juice/acidity is essential.
September 6, 2015
way to much lemon! I'm going to reduce on next batch and should be pretty good.
March 10, 2015
This was spot-on, the most accurate copy of this awesome spread from Clearman's. The lemon juice is essential to give it that tart flavor. Please don't EVER use margarine, it is absolutely horrible for you and so unnatural. Use real butter, organic butter if you can -- it just tastes so much better. If you find it's hard to spread, take it out of the fridge, get it to room temperature, and give it a good spread. This is out of this world when making grilled cheese... use a blend of pepperjack/gruyere or goat-milk cheddear and prepare to have your world rocked!
September 7, 2014
I don't believe this is the original from the North woods Inn. Doesn't taste the same, lacks creamy texture, which can be achieved by added a little mayo to the spread.
The cheese spread I buy from Vons is hard as a rock, therefore does not spread very well. I remember the cheese spread as being very creamy. What's up.
November 3, 2013
Too heavy on the lemon juice. I'd just add the 2 teaspoons and omit the 3 tablespoons called for.