Originally Posted by GotGarlic
Cheddar, Parmigiana Reggiano, Gruyere, Swiss, Havarti, American. I think that's it. Alton Brown has a recipe for using up bits of various cheeses to make a mixed cheese spread, with wine and butter...
Aunt Bea and I each have a recipe novel ('cuz they aren't laid out in recipe format
) that has an entry for "The Cheese Crock". The book predates Alton and it's quite a bit different. Seems like it works on the premise of a sourdough starter: you make a base pot of cheese, then as you use some up you add more to it. Except the add-ins for the cheese crock are nowhere near as structured as for bread. You start with a pound of sharp cheddar and a brick of cream cheese - 24 oz. of cheese always sounded like so much to me. I think I'll mix up a much smaller batch when it's cooler weather and see how it goes. We're more into nibbling when it gets cold.