We have a favorite holiday recipe that calls for "Extra sharp cheddar cheese spread" as one of the main ingredients. What we're talking here is just a spreadable cheese, usually found in an 8 ounce jar or tub. No extra flavorings, just the cheese. Alas, we can no longer find it in any stores around here. Sharp, yes. But not extra sharp.
Is it possible to make your own? I was wondering what would happen if you started with extra sharp cheese, chopped it up fine in a food processor, then added maybe some milk and processed until smooth. Would that work? Would it still be "extra sharp", or would the milk take some of the "tang" off?
Any and all ideas would be welcome.
Thanks,
JimT
Is it possible to make your own? I was wondering what would happen if you started with extra sharp cheese, chopped it up fine in a food processor, then added maybe some milk and processed until smooth. Would that work? Would it still be "extra sharp", or would the milk take some of the "tang" off?
Any and all ideas would be welcome.
Thanks,
JimT