Double Ontario Cheese Crock in a round, handled, cream and speckled colour crock pot on top of a rectangular serving board with bread and pear slices, next to a glass of white wine to the right and small plates of cheese to the left.

Double Ontario Cheese Crock

Author Icon Emily Richards Nov 10 2021
Inspired
Serving Time Icon 24 hr 15 Min
Serves Number Icon Yields 2 Cups (500 mL)

Need an appetizer idea? Look no further! Best served with crackers or flatbread, this Double Ontario Cheese Crock made with smoked cheddar cheese is a delicious appetizer for a family dinner or party. Serve this up with local VQA Chardonnay as a great addition to the table.

Wine Pairing

Pair this dish with any VQA Ontario Chardonnay to help bring out the sultry smoke flavour from a mixture of hard woods in the cheese!

Please enjoy responsibly.

Savour Ontario Cheese & Wine Winter Pairings created in partnership with the Ontario Wine Marketing Association

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Prep 15 Min

Chill 24 Hrs

Ingredients

Balderson Double Smoked Cheddar

This Balderson cheese has a smooth, smoky taste that permeates through the cheddar. The darker exterior has a more intensified wood-smoke flavour. It's cold smoked twice using a mixture of natural hard woods.

Method

Step 1

In a large bowl, using a hand held electric mixer, beat together cheddar cheeses and cream cheese together until well combined. Add Dijon mustard and beat until combined.

 

Step 2

Pour in wine and hot pepper sauce; beat until smooth and creamy.

 

Step 3

Scrape into a small crock or bowl. Cover and refrigerate for at least 1 day or up to 1 month. Sprinkle with herbs and let come to room temperature before serving.

 

Hot Crock Variation:

To serve this warm, be sure to use an oven proof baking dish and warm in a 350ºF (180ºC) oven for about 10 minutes or until heated through.

Chef Tip

This cheese crock may be great for crackers and bread, but don’t stop there, try it spooned onto a baked potato or burger, or add a spoonful to scrambled eggs or as a sandwich spread!

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Emily Richards photo
Written By

Emily Richards

Chef, Professional Home Economist + Cookbook Author

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