On Thu 26 May 2005 05:41:41p, Paul Ciszek wrote in rec.food.cooking:

> In Massachusetts, "pub cheese" meant a mixture of sharp cheddar
> and blue cheese, made soft and spreadable. 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.
>
> So, does anyone have a recipe for the stuff? How do you go about
> mixing hard cheeses, anyway?

Try this:

English Pub Cheese

11 oz. cream cheese
4 oz. blue cheese
4 oz. medium cheddar
1 ts. Worcestershire Sauce
1/2 ts. Tobasco Sauce

Finely grate cheddar. Allow all cheeses to come to room temperature.
Combine all ingredients in bowl of food processor. Process until mixture is
creamy. Turn into crock and refrigerate for several days before serving.

Note: If you like a little more bite, add grated horseradish to taste.


HTH

--
Wayne Boatwright *¿*
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Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974