Make Ahead

Schuler's Heritage Cheese Spread

October  4, 2022
3 Ratings
  • Serves 8-12
Author Notes

My family's restaurant has been in business for over 100 years and for many of those years when you would sit down at a table and you'd be welcomed with a crock of horseradish cheddar cheese spread and some crackers and homemade bread. This is one of the versions and it is the one that I make at home for my friends to welcome them to my table. It is tasty and super welcoming. - MyCommunalTable —MyCommunalTable

Test Kitchen Notes

When I saw the list of ingredients for MyCommunalTable's recipe, I thought - wow! There are a lot of things going on in here, a little cheesy, a little hummus, a lot of tangy, hot, sweet and buttery. The recipe is very versatile and open to interpretation. It's not a light dip, it's a heart stopper, but a little goes a long way thanks to its consistency and huge flavor profile. And besides, a 100-year old family recipe can't be wrong. The garbanzo beans are a brilliant addition. Gives the spread some heft, and provides a little umami. The tang you get from the mayonnaise, buttermilk and sour cream, also make it silky, and the butter, cream cheese and cheddar - well, what's not to like there? The horseradish shines, and it's the hook that makes you want to go back again and again. I would have even liked a little more horseradish, and that's what's nice about the recipe -- it's easy to add or subtract flavors. - Burnt Offerings —Burnt Offerings

What You'll Need
  • 4 ounces sharp cheddar cheese
  • 8 ounces garbanzo beans
  • 8 ounces cream cheese
  • 5 ounces sour cream
  • 1/4 cup butter
  • 1 ounce prepared horseradish
  • 1 tablespoon white vinegar
  • 2 teaspoons salt
  • 1 tablespoon sugar
  • 1 tablespoon paprika
  • 1/4 cup mayonnaise
  • 1/2 cup buttermilk
  • Dash brown ale
  1. With cutting blade in a food processor, finely chop cheese and the garbanzo beans. I find using the pulse button on my processor makes the beans & cheese less gummy.
  2. Add cream cheese, sour cream, and butter. Process until smooth.
  3. Transfer to a bowl and add the rest of the ingredients. Stir. You can add more buttermilk or ale a drop at a time if you need make the cheese more spreadable.
  4. Keep in fridge until ready to serve. I like warmed crackers served with this tangy cheese and I am usually drinking the rest of the ale that I opened when I made it.

See what other Food52ers are saying.

  • dymnyno
  • Burnt Offerings
    Burnt Offerings
  • lastnightsdinner
  • MyCommunalTable
  • inpatskitchen

11 Reviews

dymnyno February 1, 2013
Thank goodness I found this again...I remember it way back when you first shared it and knew that I wanted to make for this year's Super Bowl party. GO NINERS!
Burnt O. April 7, 2011
I am THRILLED to be testing this. I'm hoping it becomes a family favorite in my house, the way your family made it in so many others.
MyCommunalTable April 7, 2011
Thank you so much for testing. I can't wait for you to tell me what you think.
gelcoatman April 1, 2011
It's been a favorite of ours for decades and we even have a saved/labeled crockery container to put it in.
MyCommunalTable April 1, 2011
I love the crocks as well. Shockingly, I only have one. Thanks for taking the time to share your memory.
lastnightsdinner March 30, 2011
Aha! So that was your family - so cool!

Also, have you seen this? Looks like your family's cheese spread is very well loved among many :)
MyCommunalTable March 30, 2011
Still is my family, matter of fact. LOL. I did see it. So many versions, but who can go wrong with horseradish and cheese, especially with a beer? Many versions at the restaurant as well. We Michigan girls... do you always point where you grew up on your hand?
inpatskitchen March 30, 2011
Love the hand thing!! I must make sure my grandchildren ( all 6 and under) learn how to show where they live. Did we learn this in school?
MyCommunalTable March 31, 2011
I do not think we learned it in school. Just everyone does it. Lots of Michigan people here in Chicago and all of us seem to do it. We probably make all the Wisconsin people jealous...LOL.
ellenl March 30, 2011
This sounds so good! What a lovely way to say "welcome".
MyCommunalTable March 30, 2011
Hey, thanks ellenl!