This cheese spread can be made ahead and kept chilled up to two days, so I would make it no earlier than Thursday night for a Saturday night cracker barrel. Serve it with crackers, sliced bread or crudités, which is a fancy French word for sliced or whole raw vegetables. I like to serve it with crackers because, growing up, cheese and crackers was one of my dad’s favorite snacks, and that’s a fond memory for me.
We’ve spread it on Wheat Thins, Ritz, buttery club crackers, and plain old saltines. There really isn’t a cracker this cheese spread doesn’t go with. My favorite is the Wheat Thin or some kind of whole wheat or whole grain cracker.
