TANGY CHEESE SPREAD
COOKBOOK: School Lunches & After School Snacks
I had never made a cheese spread before! I guess that’s because its never come up in a recipe. What an easy way to make it and it kept well for the week.
We spread it on toast, on sandwiches and crackers, it was a great substitute for butter or margarine. I loved the tangy taste of the mustard but if you’re unsure use a little less in the mixture.
If you already have these ingredients in your fridge, it's certainly a cheaper option than buying a spread in the supermarket & you’ll making much more!
2 tablespoons of plain flour
1/2 teaspoon mustard
1/4 cup of milk
100g tasty grated cheese
1/2 teaspoon vinegar
Melt butter in pan over medium heat. Lower the heat and add flour and stir at all times. Add the mustard and keep stirring.
Add the milk gradually and keep stirring.
Mixture should now be smooth in texture. Add one teaspoon of vinegar. Add the grated cheese and stir until cheese melts.
Take off the heat as soon as the cheese melts and pour in a sealable container.
Allow to cool off before sealing. Refrigerate for upto 10 days.