When Rynn and Dave first came home from culinary school in Italy, they went to work in a restaurant in Suffolk, VA called The Vintage Tavern. Though it would not typically be considered an Italian restaurant, their dedication to local, seasonal, regionally inspired cuisine made it the ideal location for them to continue to hone their craft as they worked toward starting the creamery.
During their time there they learned to make this recipe that has become a family favorite. Originally made with cheddar, when we started making Troegenator beer cheese they thought it would be a perfect fit. Pick some up at any of your local Giants (which should all be newly restocked) and whip up this recipe for your friends and family tomorrow. And yes, it can also be "Pimento" cheese!
- 1lb. Troegenator Beer Cheese, shredded
- 1/2 cup Mayonnaise
- 4 tsp Dijon mustard
- 3/4 cup Roasted peppers, diced
- 4 tsp Yellow onion, diced
- 1/4 tsp Black pepper
- Salt (to taste)
- 2 tsp Horseradish
Mix all ingredients together using a "broken paddle" on your stand mixer or a hand mixer. The spread should end up having a "whipped" consistency. If you do not eat all of the spread, store in refrigeration but be sure to whip it again before serving. Basically...whip it, whip it good!