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Sptced Cheese

A spread made by beating Young America cheese with cream, sherry, butter, mustard, salt and paprika.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Sptced Cheese

Ingredients

Directions

Make the spread

  1. Beat the cheese, cream, sherry, butter, mustard, salt, and paprika together with a fork for 15 minutes.

Serve

  1. Serve as a spread for sandwiches.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Cheese + mustardtop 11% of all pairs
    Smell alikemoderate
    Cooked together1,805 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Cheese + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together143 recipes

    Shared aroma: ethyl pentanoate (yeast, fruit).

  5. Sherry + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together3,505 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Young america cheese
Provides the main body and rich, savoury flavour of the spread.
Cream
Adds moisture and softness, making the cheese easier to beat smooth.
Sherry
Adds acidity and aroma, balancing the richness of the cheese and butter.
Butter
Adds fat for a smoother, silkier texture and richer mouthfeel.

The step that matters

Beating the mixture for 15 minutes. Cheese blended with fat and liquid needs sustained mixing to become smooth and evenly emulsified. Stopping early can leave lumps or a grainy texture that does not spread well.

Swap the mustard

How well each one fits the dish's main ingredients (cheese, cream, sherry, butter):

  1. Potatofits better
  2. Onionfits better
  3. Capsicumfits about as well
  4. Mustardthe original

Fit is the average pairing score against cheese, cream, sherry, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.