Cheddar Cheese Spread

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This recipe appears in Sally Fallon Morell’s book Nourishing Fats: Why We Need Animal Fats for Health and Happiness, and she made the cheese pictured above at P. A. Bowen Farmstead in Maryland. This recipe makes about 3 cups.

Ingredients

• 1 pound of aged cheddar cheese, grated. Raw cheese is recommended, not heated above 110°.
• ¼ cup butter, softened
• ¼ cup cup port wine
• ¾ cup creme fraiche
• ½ teaspoon cayenne pepper
• ½ teaspoon fish sauce – preferably Red Boat brand
• crackers or sourdough baguette, for serving

Instructions

Combine all ingredients in a food processor until smooth. Transfer to a ramekin or a small soufflé dish. Serve at room temperature with crackers or toasted slices of sourdough baguette.

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