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Gouda and Beer Spread

Servings: 4 cups


1 waxed 2-pound ball Wisconsin gouda cheese*
3/4 cup (1 1/2 sticks) butter, cubed and softened
2 tablespoons fresh chives, snipped
2 teaspoons Dijon mustard
1/2 cup amber or dark beer, at room temperature
Cocktail rye or pumpernickel bread slices, for serving

Cooking Directions:

Cut a thick slice off top of the cheese to create flat surface. With butter curler or melon baller, scoop cheese from center of ball, leaving 1/2-inch thick shell. Shred or finely chop enough removed cheese to measure 4 cups. Reserve remaining cheese for another use.

In large bowl, blend shredded cheese, butter, chives, and mustard. Stir in beer until blended. Spoon spread into hollowed cheese ball; reserving remaining spread for refill. Chill until serving time. Serve spread with cocktail bread.

*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.

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