1 lb sharp cheddar cheese 2 tb heavy cream
1/3 c brandy 1 ea dash nutmeg
3 tb butter (room temp) 1 ea dash cayenne pepper
Put the cheese through a meat grinder, food processor and etc. using the
finest blade. Combine the cheese in a mixing bowl with all other
ingredients. Mix well. Chill in the refrigerator. Remove from the
refrigerator about a half-hour before serving so the cheese may be spread
easily. A good bourbon may be substituted for brandy with excellent
results. Makes about two cups.
