Need recipe for "Pub Cheese"

Paul Ciszek said:

In Massachusetts, "pub cheese" meant a mixture of sharp cheddar
and blue cheese, made soft and spreadable.

That combo sounds disgusting.

Quoted message said:

In Colorado, the only
"pub cheese" I have found is a brand name, and none of their spreads
resemble the chedder and blue cheese variety.

Why would they, blue cheese mixed with any cheese is disgusting.

Quoted message said:

So, does anyone have a recipe for the stuff? How do you go about
mixing hard cheeses, anyway?

Blue cheese is not a hard cheese, it's considered semi-soft. Blending
blue chese with cheddar is like blending salmon with beef liver... hey,
they're both meat.

I've known folks who buy up those cheese ends you see for half price,
they cube them small and blend them with a stand mixer or food
processor with a little cheam cheese and a few drops of milk or wine
and some seasonings, perhaps red pepper flakes, until a nice manageable
consistancy to form a cheese ball/log and then roll in chopped nuts or
minced herbs.... but they use similar cheeses like gouda with
cheddar... not blue.

Sheldon

Sheldon said:

Paul Ciszek said:

In Massachusetts, "pub cheese" meant a mixture of sharp cheddar
and blue cheese, made soft and spreadable.

That combo sounds disgusting.

I've been to hillybilly bars from West Virginny to Southron Illanoy to
Colorado to Nuevo Mexico to Michigan and Baltimore and back and I've NEVER
heard of such a thing...string cheese, cheeze curds, etc., but I have NOT
heard of this "pub cheese"...and if this thing existed it would have been
around in the corner taverns of Chicawgo here...since about 1893 or
so...along with Paw's growler...I see NO reference to it then or now.

The ghosts of Pa Kettle and Granny Clampett must be a - hidin' back there in
them MA hills ;---p

--
Best
Greg

Quoted message said:

Quoted message said:

In Colorado, the only
"pub cheese" I have found is a brand name, and none of their spreads
resemble the chedder and blue cheese variety.

Why would they, blue cheese mixed with any cheese is disgusting.

Quoted message said:

So, does anyone have a recipe for the stuff? How do you go about
mixing hard cheeses, anyway?

Blue cheese is not a hard cheese, it's considered semi-soft. Blending
blue chese with cheddar is like blending salmon with beef liver... hey,
they're both meat.

I've known folks who buy up those cheese ends you see for half price,
they cube them small and blend them with a stand mixer or food
processor with a little cheam cheese and a few drops of milk or wine
and some seasonings, perhaps red pepper flakes, until a nice manageable
consistancy to form a cheese ball/log and then roll in chopped nuts or
minced herbs.... but they use similar cheeses like gouda with
cheddar... not blue.

Sheldon

On Thu 26 May 2005 05:41:41p, Paul Ciszek wrote in rec.food.cooking:

Quoted message said:

In Massachusetts, "pub cheese" meant a mixture of sharp cheddar
and blue cheese, made soft and spreadable. In Colorado, the only
"pub cheese" I have found is a brand name, and none of their spreads
resemble the chedder and blue cheese variety.

So, does anyone have a recipe for the stuff? How do you go about
mixing hard cheeses, anyway?

Try this:

English Pub Cheese

11 oz. cream cheese
4 oz. blue cheese
4 oz. medium cheddar
1 ts. Worcestershire Sauce
1/2 ts. Tobasco Sauce

Finely grate cheddar. Allow all cheeses to come to room temperature.
Combine all ingredients in bowl of food processor. Process until mixture is
creamy. Turn into crock and refrigerate for several days before serving.

Note: If you like a little more bite, add grated horseradish to taste.

HTH

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Paul Ciszek" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In Massachusetts, "pub cheese" meant a mixture of sharp cheddar
and blue cheese, made soft and spreadable. In Colorado, the only
"pub cheese" I have found is a brand name, and none of their spreads
resemble the chedder and blue cheese variety.

So, does anyone have a recipe for the stuff? How do you go about
mixing hard cheeses, anyway?

Mature blue Stilton is quite soft, as is Danish blue, and in fact many of
them. If you grate the cheddar, cut/crumble the soft cheese into it to the
best of your ability, you should be able to add such as warm milk, bit at a
time and get it to soften further, blend, and bind together - I'm guessing
here, but it is based on experience, so...

Shaun aRe

In article <[email hidden]>,

Wayne Boatwright said:

Try this:

English Pub Cheese

Thank you! Can you cite an origin for this recipe?

Quoted message said:

11 oz. cream cheese
4 oz. blue cheese

Would gorgonzola work well for this, do you think?

Quoted message said:

4 oz. medium cheddar
1 ts. Worcestershire Sauce
1/2 ts. Tobasco Sauce

Finely grate cheddar. Allow all cheeses to come to room temperature.
Combine all ingredients in bowl of food processor. Process until mixture is
creamy. Turn into crock and refrigerate for several days before serving.

Note: If you like a little more bite, add grated horseradish to taste.

If I had my druthers, it would be horseradish *instead* of tobasco.

--
Please reply to: | "When the press is free and every man
pciszek at panix dot com | able to read, all is safe."
Autoreply has been disabled | --Thomas Jefferson

On Sun 29 May 2005 05:47:45p, Paul Ciszek wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright said:

Try this:

English Pub Cheese

Thank you! Can you cite an origin for this recipe?

Funny you should ask. This is based on a "cheese ball" recipe that my mom
made for as long as I can remember. I have no idea where she got the
recipe.

As a cheese ball she also added coarsely chopped pecans, parsley flakes,
and dehydrated onion flakes. The ball of cheese was rolled in a mixture of
chopped pecans and parsley flakes.

I sometimes make the cheeseball, but more often than not I make it as I
originally posted for you and pack it into a crock.

Quoted message said:

Quoted message said:

11 oz. cream cheese 4 oz. blue cheese

Would gorgonzola work well for this, do you think?

It, of course, would be a different taste, but I think it would be
delicioius.

Quoted message said:

Quoted message said:

4 oz. medium cheddar
1 ts. Worcestershire Sauce
1/2 ts. Tobasco Sauce

Finely grate cheddar. Allow all cheeses to come to room temperature.
Combine all ingredients in bowl of food processor. Process until
mixture is creamy. Turn into crock and refrigerate for several days
before serving.

Note: If you like a little more bite, add grated horseradish to taste.

If I had my druthers, it would be horseradish *instead* of tobasco.

Have your druthers and substitute the horseradish for the tobasco. I think
it would be great!

This is really a very flexible recipe. One note, though, as a potted
cheese... If the mixture is a little too firm, add a tablespoon or two of
cream and mix well.

If you make it, let me know how you like the result.

Best regards...

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974