Wisconsin Gouda and Beer Spread
Courtesy of Wisconsin Milk Marketing Board
Servings: 20
Prep Time: 15 MIn.
Cook Time: n/a
Chill Time: 1 Hr.
Prep Time: 15 MIn.
Cook Time: n/a
Chill Time: 1 Hr.
What you need:
* 1 ball (2 lb.) Gouda cheese
* 12 Tbsp. (1-1/2 sticks) butter, cubed and softened
* 2 Tbsp. snipped fresh chives
* 2 tsp. Dijon mustard
* 1/2 c. amber or dark beer, at room temperature
* cocktail rye or pumpernickel bread slices, for serving
* Edam can be substituted for Gouda. If the cheese is not available in ball form, this spread may be served in your favorite serving bowl.
* 12 Tbsp. (1-1/2 sticks) butter, cubed and softened
* 2 Tbsp. snipped fresh chives
* 2 tsp. Dijon mustard
* 1/2 c. amber or dark beer, at room temperature
* cocktail rye or pumpernickel bread slices, for serving
* Edam can be substituted for Gouda. If the cheese is not available in ball form, this spread may be served in your favorite serving bowl.
What to do:
1. Cut 1/5 off the top of the cheese to create a flat surface. With a butter curler or melon baller, remove the cheese from the center of the ball, leaving a 1/2" thick shell. Shred enough removed cheese to measure 4 c. Reserve the remaining cheese for another use.
2. In a large bowl, blend the shredded cheese, butter, chives, and mustard. Stir in the beer until blended. Spoon the spread into the hollowed cheese ball; reserve the remaining spread for refill. Chill until serving time. Serve as a spread with cocktail bread.
2. In a large bowl, blend the shredded cheese, butter, chives, and mustard. Stir in the beer until blended. Spoon the spread into the hollowed cheese ball; reserve the remaining spread for refill. Chill until serving time. Serve as a spread with cocktail bread.