Cheese Spread

As spring turns to summer, I find a vast array of veggies in the local megamart. These are all good, and I have been feasting on them, but grow weary of Blue Cheese dressing, Ranch Dressing, Peanut Butter, and Mayonnaise as a dip / stuffing.

From my youth comes pimento cheese spread, a “Fromage Fort”, or a mixture of various left over cheeses, blended with various other ingredients, perhaps thinned with a white wine.

The pimento spread from my youth had NO alcohol, but instead used mayonnaise. I’ll do the same here.

Stuffed into celery stalks, or baby bell peppers this is sublime, (one wonders stuffed into jalapenos, breaded, air fried, but that’s another post), spread between fresh sourdough bread and toasted as a grilled cheese, perhaps spread on croutons made from older sourdough baguettes, or just alone as a spread for crackers or thinned with beer, into a dip for tortilla chips, this is a multi tasker.

Perhaps, I’ll build a fruit and cracker plate with this as the star.

From Wikipedia:

Cheese spread is a soft spreadable cheese or processed cheese product. Various additional ingredients are sometimes used, such as multiple cheeses, fruits, vegetables and meats, and many types of cheese spreads exist. Pasteurized process cheese spread is a type of cheese spread prepared using pasteurized processed cheese and other ingredients.

Fromage fort (literally “strong cheese”) is a French cheese spread. It is traditionally made by blending together pieces of different leftover cheeses, white wine (or other spirits), garlic, and various herbs. Other ingredients include pepper and leek broth. Aging is optional.

Blue cheese, while one of the possible components, is usually included in small quantities, as its flavor is often stronger than other traditional ingredients.

One can scale this up for make larger batches, I tend to make smaller ones, as I WILL eat the entire batch. If it is large, I’ll eat the entire batch, if it is a 55 gallon barrel batch, I’ll eat the entire batch

Spicy Cheese Spread

Creamy, Cheesey, Spicey, perfect for raw veggies, or the star of a grilled cheese
Prep Time 15 mins
Total Time 15 mins
Course Ingredient, Snack
Cuisine American
Servings 8 oz
Calories 174 kcal


  • 8 tbsp Gruyère Cheese grated
  • 8 tbsp Cheddar Cheese White is best, grated
  • 6 tbsp Fontina Cheese grated
  • 2 tbsp Red Onion peeled, Minced finely
  • 3 tbsp Hot pepper paste gochujang, to taste
  • 3 cloves Garlic peeled, minced finely
  • 2 tbsp Dill pickle minced finely
  • 3 tbsp Mayonnaise to taste
  • 2 tbsp Pimento pepper minced finely


  • Mix all in a medium bowl until combined, cover and refrigerate one hour if possible


If one can, this is much better after an hour in the refrigerator, if one can't  it is still damned good
This is a take on a childhood  memory, pimento cheese spread, but updated to match my growing taste for spice.
One can sub pimento stuffed olives for the pimentos, drop the pickles for pickled jalapenos for an extra kick.
It's great as a stuffing for raw veggies, and works well as the cheese component of a grilled cheese.


Calories: 174kcalCarbohydrates: 3gProtein: 8gFat: 14gSaturated Fat: 7gCholesterol: 36mgSodium: 347mgPotassium: 72mgFiber: 1gSugar: 1gVitamin A: 423IUVitamin C: 5mgCalcium: 210mgIron: 1mg
Keyword Cheese, Spread
Tried this recipe?Let us know how it was!

  Filed under: Cold, Condiment, Ingredient, Pub Food, Quick, Side Dish, Summer, Vegetarian

Comments are closed for this post.