Directions:
- Let cheeses stand at room temperature until soft.
- Combine cheeses.
- Add olive oil, mustard, garlic salt, and brandy.
- Beat until well blended.
- Pack into container, cover, and refrigerate for about a week before using the first time.
- Adding to the Crock: Firm cheeses-such as Swiss, Jack, or any Chdeddar types-are fine. Shred and beat in while cheese in crock is soft, adding small amounts of olive oil or cream cheese for good consistency. Also add brandy, dry Sherry, Port, beer, or Kirsch, keeping the total not larger than the original proportion of brandy. Then let mixture age a few days before serving. Use it every week or two, saving part of original mixgture to keep crock going.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 577.14 Kcal (2416 kJ) | ||
| Calories from fat | 432.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.02g | 74% | |
|---|---|---|---|
| Cholesterol | 144.05mg | 48% | |
| Sodium | 914.35mg | 38% | |
| Potassium | 31.22mg | 1% | |
| Total Carbs | 5.65g | 2% | |
| Sugars | 0.65g | 3% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 29.72g | 59% | |
| Vitamin A | 2.4mg | 79% | |
| Calcium | 823.6mg | 82% | |
| Amount Per 100 g | |||
| Calories | 211.41 Kcal (885 kJ) | ||
| Calories from fat | 158.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.59g | 74% | |
|---|---|---|---|
| Cholesterol | 52.77mg | 48% | |
| Sodium | 334.93mg | 38% | |
| Potassium | 11.43mg | 1% | |
| Total Carbs | 2.07g | 2% | |
| Sugars | 0.24g | 3% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 10.89g | 59% | |
| Vitamin A | 0.9mg | 79% | |
| Calcium | 301.7mg | 82% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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