Paul Ciszek wrote:
> In Massachusetts, "pub cheese" meant a mixture of sharp cheddar
> and blue cheese, made soft and spreadable.

That combo sounds disgusting.

> In Colorado, the only
> "pub cheese" I have found is a brand name, and none of their spreads
> resemble the chedder and blue cheese variety.

Why would they, blue cheese mixed with any cheese is disgusting.

> So, does anyone have a recipe for the stuff? How do you go about
> mixing hard cheeses, anyway?

Blue cheese is not a hard cheese, it's considered semi-soft. Blending
blue chese with cheddar is like blending salmon with beef liver... hey,
they're both meat.

I've known folks who buy up those cheese ends you see for half price,
they cube them small and blend them with a stand mixer or food
processor with a little cheam cheese and a few drops of milk or wine
and some seasonings, perhaps red pepper flakes, until a nice manageable
consistancy to form a cheese ball/log and then roll in chopped nuts or
minced herbs.... but they use similar cheeses like gouda with
cheddar... not blue.

Sheldon