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Beer cheese (spread) Beer cheese is a cheese spread most commonly found in Kentucky. Similarly named cheese products can be found in other regions of the United States, but beer cheese spread itself is not widely distributed. Despite this fact, the product is nearly ubiquitous in Kentucky. There are a number of different brands that are popular ...
Media: Cervelle de canut. Cervelle de canut is a cheese spread or dip that is a specialty of Lyon, France. [5] The dish is a base of fromage blanc, seasoned with chopped herbs, shallots, salt, pepper, olive oil and vinegar. Its name literally means "silk worker's brain", after the canuts, the silk workers of 19th-century Lyon.
Cheese ball, a type of cheese spread. In the United States, beer cheese spread is a traditional food of the U.S. state of Kentucky. [11] [12] Pimento cheese is a food in the cuisine of the Southern United States that has been referred to as the "pâté of the south" and "Carolina caviar".
Fromage fort. Fromage fort (literally "strong cheese") is a French cheese spread traditionally made by blending together pieces of different leftover cheeses, white wine (or other spirits), garlic, and various herbs. [1] [2] Other ingredients include pepper and leek broth. Aging is optional, and brings out strong flavors once done.
Obatzda. Obatzda [ˈoːbatsdɐ] (also spelt Obazda and Obatzter) [citation needed] is a Bavarian cheese spread. It is prepared by mixing two thirds aged soft cheese, usually Camembert (Romadur or similar cheeses may be used as well) and one third butter. Sweet or hot paprika powder, salt and pepper are the traditional seasonings, as well as a ...
Pub cheese, a cracker, and a cheese knife. Pub cheese is a type of soft cheese spread or dip prepared using cheese as a primary ingredient and usually with some type of beer or ale added. [1] While beer cheese is made with beer, pub cheese can be made without alcohol. [2] Pub cheese is a traditional bar snack in the United States.
Beer cheese. Beer cheese may refer to: Weisslacker, a German cheese. Beer cheese (spread), a regional snack food. Beer soup.
Tahini – paste made from ground, husked, hulled sesame seeds. Tapenade – Provençal spread of puréed or finely chopped olives, capers, and anchovies. Taramasalata – Greek meze made from salted and cured roe of the cod, carp, or grey mullet mixed with olive oil, lemon juice, and bread or potatoes. Tartar sauce.