The popular pub cheese is characterized by its distinctive sharp or tangy taste and smooth texture; a flavored cheese that pairs well with beer or ale. In the United States, pub cheese is a spreadable cheese, but in Great Britain—where the term originated—pub cheese is synonymous with Cotswold cheese. The cheese, named after an area in England, is a rich, buttery Double Gloucester mixed with chives and onions.
Cheddar Cheese Spread
Most recipes for cheddar cheese spread use cream cheese, sour cream, or mayonnaise to add moisture and soften the cheddar cheese. Some recipes use beer, letting it soak into the cheddar cheese for several hours. This spread uses olive oil, but many other oils—canola, safflower, grapeseed, or even nut oils— will work.
An extra sharp cheddar cheese makes a savory spread. Asiago cheese also adds tang, but Swiss or Monterey Jack can be substituted. Pecorino Romano adds more flavor; Parmesan cheese can be used instead. The amounts of garlic and onion can be reduced, based on individual taste.
Making and Serving Cheese Truffles
Flavored toasted bread crumbs and chopped nuts make excellent coatings for the cheese truffles. Use coatings separately or mix together. If mixing bread crumbs with nuts, grind nuts to a fine consistency. Using two or three different coatings adds variety to the appearance and flavor of the truffles.
To serve three flavors of coatings, place each truffle on a bobeche (a crystal collar for candle). Decorate plate with clean leaves, place truffle on bobeche on top of leaves, and garnish with grape tomatoes. The truffles make a beautiful presentation for an exquisite snack or a memorable first course.
For a spread, serve with rye and pumpernickel triangles, crisped in the oven.
Cheddar Cheese Truffles
- 12 ounces extra sharp cheddar cheese, cut into 24 pieces
- 2 ounces Asiago, cut into 4 pieces
- 2 ounces grated Pecorino Romano or Parmesan cheese
- 3 medium cloves garlic, peeled and cut in half
- 1 small onion, cut into quarters
- 1/4 cup olive oil
- 1 medium Roma tomato, coarsely chopped (optional)
- Toasted bread crumbs, chopped walnuts, sliced almonds (for truffles)
Directions:
- Place cheddar, Asiago, Pecorino, garlic cloves, and onion in the bowl of a food processor. Pulse to form a chunky paste.
- With processor running add olive oil to form a smooth spread. If desired, add tomatoes and pulse a few times to mix pieces into spread. Do not over blend.
- If serving as a spread, spoon into bowl and serve or cover with plastic wrap and store in refrigerator until serving time. Bring to room temperature before serving.
- If making truffles, spoon onto bowl and cover with plastic wrap. Refrigerate until firm. When ready to coat, place desired coatings in shallow plates.
- Wash hands and dry slightly. Scoop about one tablespoon of cheese into palm, forming into a ball with spoon. Gently roll cheese between palms to smooth into a ball. If necessary, pat gently to shape. Roll in desired coating and place on plate. Repeat with remaining cheese spread. Keep hands slightly moist to prevent cheese spread from sticking to palms and fingers. Hands may have to be washed or wiped clean between making truffles. Refrigerate cheese truffles until ready to serve.
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