the life and times of J T Frey

"Pretty Good" Cheddar Spread

Every year at Christmas a coworker of mine brings Better Cheddar spread and crackers to our holiday party. The spread comes from an establishment in Hockessin, Delaware, where he worked when he was younger. It's delicious on just about any kind of cracker: small chunks of sharp white cheddar cheese, bits of scallion, and mayonaise and secret spices binding it all together. This is my attempt to replicate that delicious stuff — and both my wife and I agree it's pretty darn close.


  • 8 oz sharp white cheddar cheese, in 3/4" cubes
  • 1 scallion, sliced
  • ¼ tsp granulated garlic
  • 1/8 tsp white pepper
  • 8 tbsp mayonaise
  1. Combine the cheese, granulated garlic, and white pepper in the bowl of a food processor. Pulse to break the cubes of cheese into smaller pieces — do not puree.
  2. Add the mayonaise and scallion and continue to pulse until just combined. The spread should remain chunky and not be smooth.
  3. Serve immediately or keep chilled in the fridge. I prefer the spread warm, so I usually get it out an hour before serving when chilled.

Written by Jeff Frey on Tuesday December 25, 2018
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