White Wine Cheese Spread Recipes

EASY CHEESE FONDUE RECIPE WITH WHITE WINE

Steps:

• Shred or grate all the cheese finely and toss well with cornstarch.
• Add wine and garlic to a heavy bottomed pan and bring to bubbling simmer and start adding cheese by the handful. Keep whisking as you go to incorporate the cheese till the mixture is smooth and the cheese has melted. The mixture should be smooth but have a slight elasticity to it. Add the lime juice and gently stir it in. Season with salt and pepper if you like but I didn't need to add any extra salt.
• Transfer to a fondue pot and serve with dippers such as bread bites, lightly blanched broccoli, potatoes, steak bites, breadsticks etc. and chilled white wine.

WHITE WINE CHEESE SPREAD

Steps:

• Peel and quarter garlic cloves.
• Combine all ingredients in bowl of food processor.
• Process until smooth and creamy.

LEFTOVER CHEESE DIP

Steps:

• Grate the hard cheeses and add to a food processor along with any soft cheese, the wine, cream cheese, butter, salt, pepper and garlic and process until smooth. Add the parsley and pulse.
• Scrape into a serving dish. Serve immediately with a garnish of parsley or cover and store in the refrigerator for up to a week.

PORT WINE CHEESE BALL

Steps:

• In a food processor, combine cheddar cheese and cream cheese. Pulse the food processor on and off until the two are just mixed. Put this cheese mixture into a bowl.
• In the food processor, process butter until smooth. While the machine is running, pour in small amounts of Port Wine, processing steadily until well mixed.
• Add the port wine/butter mixture to the cheese mixture. Mix together with a spoon.
• Form cheese into a ball, roll in chopped pecans, or use walnuts if you'd rather.
• Serve with crackers.
• Enjoy!

CREAMY WHITE WINE SAUCE

Steps:

• In a medium saucepan over medium high heat, combine the cream, wine, flour, salt and parsley. Stir all together bring to a boil.
• Reduce heat to low and simmer until thickened.

WHITE CHEDDAR AND HORSERADISH SPREAD

Steps:

• Beat cream cheese in a large bowl using an electric hand mixer until light and airy. Mix Cheddar cheese, horseradish, and mustard into cream cheese until fully incorporated. Refrigerate until chilled, at least 30 minutes.

HAVARTI CHEESE BALL

Steps:

• In medium bowl, beat all ingredients except almonds and toast rounds with electric mixer on low speed until blended. Beat on medium speed, scraping bowl frequently, until fluffy.
• Cover and refrigerate about 2 hours or until firm enough to shape. Shape cheese mixture into a ball; roll in almonds. Serve with toast rounds.

GARLIC CHEESE FONDUE

Steps:

• Combine both cheeses, flour, nutmeg, and white pepper in large bowl; toss to coat. Bring 1 cup wine and garlic to simmer in a heavy large saucepan over low heat. Add cheese mixture by handfuls, whisking until melted and smooth after each addition. Mix in more wine by tablespoonfuls to reach desired consistency. Transfer to fondue pot.
• Set fondue over candle or canned heat. Serve fondue with bread.

CUCUMBER GOAT CHEESE SPREAD

Steps:

• In a food processor purée 1/2 cup cucumber with goat cheese, zest, and lemon juice until almost smooth. In a bowl stir together cucumber mixture, remaining cucumber, tarragon, 1 tablespoon onion, and pepper. Spread may be made 2 days ahead and chilled, covered. Let spread soften and stir it before serving. Sprinkle spread with remaining tablespoon onion.
• Serve spread with toasts or crackers.