Wisconsin Gouda and Beer Spread
Courtesy of Wisconsin Milk Marketing Board 20 Servings • 15 MIn. Prep Time • 1 Hr. Chill Time| Ingredients |
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| 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 |
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| 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. |
Directions:
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.
