>Does anybody have any idea how to make these? Obviously, it's spreadable,

>From: "Tess"

I suspect they mostly use water to make them speadable *laughs* (I'm serious
though)

A food processor makes cheese spread like nobody's business. I combine strong
cheese like bleu, or swiss or sharp cheddar with plain cream cheese (roughly
2:1) and add water, cream, buttermilk, wine, port, sherry-- whatever liquid
feels right by the TB spoon full to reach the consistency desired. If you want
bits of this or that (bacon, pineapple, shrimp, crab, nuts, herbs, etc.) add
that at the end and pulse the food processor to blend. It's best if vegetables
and fruits are precooked before adding so they don't break down and make the
cheese funky after a day or so. And I recommend dried herbs for the same
reason. Pack in a crock or whatever you like and keep in the frig. I have
found that adding just a lil bit of bleu cheese to most spreads gives them an
extra cheesy punch without overpowering the primary cheese. Also check for salt
and other seasonings before crocking.

I like Hickory Farms' stuff but I won't pay 10 bucks for a crock of processed
cheese spread. *laughs*

* cheers *

Barb Anne