Ingredients:
2 lbs. DFS Gouda
3/4 cup DFS Butter, cubed, softened
2 Tbsp. DFS Fresh chives, snipped
2 tsp. Grey Poupon Dijon mustard
1/2 cup Amber or dark beer, at room temperature
Cocktail rye or pumpernickel bread slices
Directions:
1. Cut 1/5 off the top of the cheese to create a flat surface.
2. With a butter curler or melon baller, remove the cheese from the
center of the ball, leaving a 1/2" thick shell.
3. Shred enough of the cheese removed from the ball to measure 4
cups. Reserve remaining cheese for another use.
4. In large bowl, blend shredded cheese, butter, chives, and
mustard.
5. Stir in beer until blended. Spoon the spread into hollowed
cheese ball; reserve remaining spread for refill.
6. Chill until serving time.
7. Serve as a spread with cocktail bread.
Variation: Use DFS Edam in place of Gouda. If cheese is not available in ball form, this spread may be served in your favorite serving bowl.
Recipe provided by Wisconsin Milk Marketing Board
