Kitchen Manager

Herb Cheese Spread

On Cooking: A Textbook of Culinary Fundamentals, Sixth Edition

Chapter 8 (pp 150)

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Measurement

Yield Serving Size # of Servings

4 oz 1
oz 4

Ingredients

butter, unsalted (softened) ⁴⁄₅

oz

cheese, cream (softened) 3 ¹⁄₅

oz

salt, sea (fine, coarse) 0.1

tsp

cream, heavy ¹⁄₅

tbsp

garlic (fresh, minced) ¹⁄₅

tbsp
 chives, fresh (minced) ²⁄₅
tbsp

parsley, fresh (minced) ¹⁄₅

tbsp

white pepper (ground) 0.05

tsp

Directions
1. Blend the butter and cream cheese in the bowl of a mixer fitted with the paddle attachment on

medium speed until smooth.

2. Dissolve the salt in the cream. Add the cream and remaining ingredients to the cheese. Scrape

down the bowl and blend thoroughly.

3. Pack the cheese mixture into five 4-ounce molds lined with plastic wrap.

4. Chill thoroughly before using. This herb cheese will keep for up to 4 days in the refrigerator.

Nutrition Facts
Approximate value per serving:
Calories
1833.9615 kcal
Total Fat
183.83841 g
Calories from Fat
1654.54569 g
Saturated Fat
105.38814825 g
Trans Fat
0 g
Cholesterol
579.33225 mg
Sodium
3306.6495 mg
Total Carbohydrates
25.0741575 g
Protein
29.2160925 g
Vitamin A
8821.1025 IU
Vitamin C
31.596075 mg
Iron
3.09582 mg
Calcium
519.939 mg

One or more of your ingredients does not have USDA nutritional information and is not calculated in the nutritional analysis.