A homemade version of spreadable cheese. A guilt-free snack that can be enjoyed on celery sticks or crackers.
- Prep: 10 min
- Cooking: 5 min
- Refrigeration: 30 min
- 1 1/4 cups (310 mL) 15 % cream or 18 % cream
- 2 1/2 cups (625 mL) "orange" Canadian Cheddar shredded
- 2/3 cup (160 mL) Canadian Parmesan grated
- 1 1/2 tsp (7.5 mL) brown sugar
- 1 tsp (5 mL) dry mustard
- 1 tsp (5 mL) paprika
In a medium-sized saucepan over low heat, heat the cream. Gradually add the cheeses while stirring constantly. When melted, add the rest of the ingredients and mix until smooth.
Let stand at room temperature for 30 minutes but make sure you stir occasionally. Using an immersion blender, pulse until the mixture is glossy. Refrigerate.
You will need approximately 8 oz (250 g) of Cheddar for 2 1/2 cups (625 mL) and 2 oz. (60 g) of Parmesan to get 2/3 cup (160 mL).
This recipe will keep for at least 1 week in the refrigerator. It can also be frozen; divide into smaller portions to extend your enjoyment.
To speed up the cooling process, pour the warm mixture into an immersion blender jar and then put in a bowl filled with ice and water. Mix often with a spoon for 5 minutes and then pulse until the mixture is almost cold.
Make macaroni and cheese in no time: Combine equal parts of the Cheese Spread and milk. Heat with pasta and season with salt and pepper.
Add jalapeño peppers for a flavour fiesta.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||15 % / 166 mg|
|Vitamin A:||7 %|
|Vitamin B12:||13 %|