Gouda and Beer Spread
This savory, beer-infused cheese spread is festively served in the hollowed-out rind of a Gouda cheese ball. Serve with cocktail bread.
1 ball (2 pounds) Gouda cheese*
12 tablespoons (1 1/2 sticks) butter, cubed and softened
2 tablespoons snipped fresh chives
2 teaspoons Dijon mustard
1/2 cup amber or dark beer, at room temperature
Cocktail rye or pumpernickel bread slices, for serving
- 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-inch thick shell.
- Shred enough removed cheese to measure 4 cups. Reserve the remaining cheese for another use.
- 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.
Makes 20 servings.
*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.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.