Cheese Still Life with Red Wine
Cheese Still Life with
Red Wine

Alena Hrbkova
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Buffet with Cheese and Grapes
Buffet with Cheese and Grapes
Roland Krieg
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A Pile of Pieces of Different Cheeses
A Pile of Pieces...
Tim Thiel
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Assorted Types of Cheese with Bread, Red Wine
Assorted Types of Cheese with Bread, Red Wine
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La Belle Cuisine


Garlic Cheese Spread

1/2 cup whipping cream
8 ounces softened cream cheese,
Gourmandise, Havarti, Neufchâtel
or ricotta
4 to 4 1/2 ounces Brie or Camembert,
rinds removed
1/3 cup minced parsley
1 tablespoon chopped fresh thyme leaves
2 cloves garlic, minced
Freshly ground pepper to taste
Assorted crackers, and dark breads

In a mixing bowl beat cream to soft peaks.
In a mixing bowl beat together desired softened cheese and Brie or Camembert. Blend in parsley, thyme, garlic, and pepper. By hand,
fold whipped cream into cheese mixture. Cover and chill.
To serve, mound the cheese spread in a lettuce-lined bowl. Serve
with crackers, breads and crudités. Makes 2 1/2 cups spread.


Garlic Feta Cheese Spread
Gourmet Archives

1/2 pound Feta, crumbled
1/2 cup mayonnaise
1 garlic clove, minced and mashed to
a paste with 1/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried dill
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
3/4 pound cream cheese,
cut into bits, softened

In a food processor blend together the feta, mayonnaise, garlic paste, marjoram, dill, basil, thyme and cream cheese until mixture is combined
well. Transfer the spread to a crock or ramekin and chill it, covered, 2
hours. The cheese spread keeps, covered and chilled, 1 week. Serve
with crackers or as a topping for baked potatoes.


Gigi’s Herbed Avocado Cheese Spread

3 large California avocados, peeled, seeded
2 tablespoons lime juice
1 tablespoon lemon juice
3 garlic cloves, peeled, coarsely chopped
1/2 cup loosely packed fresh parsley leaves
1/2 cup loosely packed 1-inch-long
fresh chive strips
1/4 cup loosely packed fresh basil leaves
1/2 teaspoon seasoned salt or
Cajun/Creole seasoning
1 pound cream cheese, cubed and softened

 In the work bowl of food processor combine avocados, lime juice,
lemon juice, garlic, parsley, chives, basil and salt. Process 1 minute,
or until smooth, stopping to scrape down sides of bowl as necessary.
Add cream cheese and process 1 minute or until well blended. Cover
and chill until firm. Serve with assorted crackers, chips, or toasted
baguette slices. Makes about 3 cups.


Homemade Herb Cheese
Bon Appetit Archives

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 12 ounces cream cheese,
room temperature
1/2 cup (1 stick) butter,
room temperature
3 large garlic cloves, minced
1 tablespoon minced chives
1 1/2 teaspoons dried chervil
1 1/2 teaspoons dried tarragon
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground
white pepper

 Combine all ingredients in a medium bowl and mix until smooth.
Spoon into crock. Cover and chill. Can be made ahead and chilled
for up to 3 days. Serve at room temperature.

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