Quarantine Cuisine Day #30 -Benedictine Cheese

But for the COVID19 pandemic, this would be Kentucky Derby week in my hometown of Louisville. In its honor, I made a staple of Derby parties, Benedictine Cheese.

As a child, I had no idea what this stuff was, yet I loved it. To me, it was green cheese. Yummy stuff to spread on crackers, I now enjoy it on sliced zucchini, carrot sticks, and celery.

Here’s how I make Kentucky Benedictine Cheese.

Ingredients:

  • 8 oz. cream cheese
  • 1 medium cucumber
  • 1/2 small sweet onion
  • 1 Tbsp lemon juice
  • 1/2 tsp hot sauce
  • 1/2 tsp Kosher salt
  • 1/4 tsp. Freshly ground black pepper
  • (Optional) Fresh herbs for garnish
  • (Optional) green food coloring

Directions:

  • Add chopped cucumber and onion to food processor (I used my Vitamix) and purée.
  • Strain to remove excess liquid. (Cheesecloth works well)
  • Add seasonings and lemon juice. Blend.
  • Blend mixture with cream cheese until creamy.
  • Refrigerate until serving.
View inside the Vitamix

As April draws to a close, so does the quarantine (to a certain extent. Re-opening will vary from location). The Kentucky Derby may be postponed, but I can pretend I’m Derby-ing by enjoying the traditional Derby foods like Benedictine Cheese. Maybe I’ll bake a Derby Pie next, who knows?

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Filed under Healthful Eating, Recipes

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