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Egg and Processed Cheese Spread
Instructions
For the processed cheese (2–4 pieces, 180–360 g in total) I use the classic kind with no added flavourings – avoid the bacon, mushroom or ham varieties, as they overpower the delicate taste of the spread. One essential condition is a fat content of at least 55%, otherwise the cheese will crumble rather than grate and the spread will turn out dry. To make grating easier, I put the cheese in the freezer for 15–20 minutes – chilled cheese becomes firm and grates into even shreds without sticking to the grater. I take the cheese out and grate it on a coarse grater into a deep bowl, dipping the grater into cold water from time to time if the cheese starts to soften.
I boil the carrot (1–2 medium ones, about 100–150 g) in advance, or use one left over from another dish – it takes 25–30 minutes in boiling water. I peel the cooled carrot and grate it on a fine grater – a fine grater gives a more even distribution of carrot through the mixture and a smooth texture to the spread. I peel the garlic (2–4 cloves, 8–16 g) and also grate it on a fine grater or put it through a press – this way it releases the most juice and aroma. Adjust the amount of garlic to taste: 2 cloves for a delicate aroma, 4 cloves for a pronounced sharpness.
For the mayonnaise I choose a classic one with a fat content of 67–72% – it gives a rich, creamy taste and the right consistency for the spread. Light mayonnaise (30–40%) will make the spread watery and less full in flavour. I add 2 tbsp of mayonnaise (about 50 g) to the grated ingredients – this is the basic amount, but if the cheese is on the dry side you can add another tablespoon. You can replace part of the mayonnaise with 20% sour cream for a lighter version, but then the spread will be less stable at room temperature.
In a deep bowl I gently combine all the grated ingredients (cheese, carrot, garlic) and dress them with mayonnaise, mixing with a fork or a silicone spatula from the bottom up. It is important not to whip the mixture – just distribute the ingredients evenly, keeping the texture airy. I taste the spread: the cheese is usually salty enough, but if you like you can add a pinch of salt and some freshly ground black pepper for piquancy. If the spread tastes bland, add another clove of garlic or a pinch of dried herbs (dill, parsley).
I transfer the finished spread to a small bowl or dish, cover it with cling film and put it in the fridge for at least 20–30 minutes – during this time the flavours come together, the garlic opens up, and the consistency becomes firmer and easier to spread. If you are making it ahead, keep it in the fridge for up to 3 days in an airtight container. Take the spread out 5–10 minutes before serving so that it softens slightly – straight from the fridge it will be too firm and harder to spread.
I serve the spread in a pretty bowl, or pile it onto a plate and garnish it with a sprig of dill or parsley. The perfect companions are slices of fresh dark or Borodinsky bread, crisp toasts or crackers. You can spread it on dried baguette and serve it as canapés, topping each piece with an olive or a slice of cucumber. The spread goes wonderfully both with strong drinks (vodka, brandy) and with tea or coffee for a cosy gathering.
FAQ
Do I have to add carrot? +
No, but the carrot adds a lovely orange colour, natural sweetness and vitamins that balance the sharpness of the garlic and the richness of the cheese. You can replace it with grated sweet-and-sour apple (peeled) for a fruity note, or with finely chopped cucumber for freshness – the taste will be different, but interesting too.
What can I use instead of processed cheese? +
Try ordinary semi-hard cheese (such as a mild Russian or Gouda-style cheese) – grate it on a fine grater, and you will need a little more mayonnaise to bind it. A cream cheese such as Philadelphia or Almette will give a softer texture, but the spread will be less stable. Brined cheese or feta will add a salty taste and a crumbly texture – in that case do not add any salt.
Why did my spread turn out too runny? +
Possible reasons: the carrot was too watery and released juice, too much mayonnaise was added, or low-fat cheese was used. Let the spread sit in the fridge for 30–60 minutes – it will thicken. If it is still too runny, add another grated cheese or 2 tbsp of breadcrumbs.
Can I freeze the finished spread? +
It is not recommended – after thawing the texture becomes grainy and uneven because the liquid separates out. It is better to make it in small batches as needed, especially since it only takes 15 minutes to prepare.
How many calories are in one serving? +
Divided into 5 servings, each one contains roughly 115–140 kcal (depending on the amount of cheese and mayonnaise). Most of the calories come from the high-fat cheese and the mayonnaise. To reduce the calories, use 45% fat cheese and light mayonnaise, but the taste will be less rich.
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