📝 About This Recipe
Inspired by the festive Noche Buena traditions of the Philippines, this spread elevates the iconic Edam cheese (Queso de Bola) into a luxuriously creamy and savory masterpiece. It perfectly balances the sharp, salty notes of the aged cheese with a velvety base of pimiento and roasted garlic. This spread isn't just a dip; it's a nostalgic celebration of flavor that captures the warmth of family gatherings in every bite.
🥗 Ingredients
The Cheese Base
- 2 cups Queso de Bola (Edam Cheese) (finely shredded, red wax removed)
- 8 ounces Cream Cheese (softened to room temperature)
- 1 cup Sharp Cheddar Cheese (shredded for extra depth)
Aromatics and Flavor Enhancers
- 1/2 cup Mayonnaise (full-fat for best texture)
- 4 ounces Pimientos (drained and finely minced)
- 1-2 tablespoons Condensed Milk (to balance the saltiness)
- 1/2 teaspoon Smoked Paprika (for a subtle earthy warmth)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1 pinch Cayenne Pepper (optional, for a tiny kick)
- to taste Salt and Black Pepper (be cautious with salt as the cheese is naturally salty)
For Garnish
- 1 tablespoon Fresh Chives (finely chopped)
- 2 tablespoons Crushed Walnuts (toasted for crunch)
👨🍳 Instructions
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1
Begin by removing the red wax paraffin coating from the Queso de Bola. Use a fine grater to shred 2 cups of the cheese; the finer the shred, the smoother your final spread will be.
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2
In a large mixing bowl, beat the softened cream cheese using a hand mixer or a sturdy spatula until it is completely smooth and free of lumps.
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3
Gradually fold the shredded Queso de Bola and the sharp cheddar into the cream cheese, ensuring the cheeses are evenly distributed.
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4
Add the mayonnaise and the condensed milk. The condensed milk is the 'secret ingredient' that provides the traditional Filipino sweet-savory profile.
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5
Stir in the minced pimientos, making sure they are well-drained to prevent the spread from becoming watery.
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6
Season the mixture with smoked paprika, garlic powder, onion powder, and a pinch of cayenne pepper.
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7
Use your hand mixer on low speed for 30 seconds to whip the mixture, which introduces air and makes the spread light and fluffy.
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8
Taste the spread. Depending on the age of your Queso de Bola, you may or may not need a pinch of salt. Add freshly cracked black pepper to taste.
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9
Transfer the mixture to a clean glass jar or a decorative serving bowl.
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10
Cover and refrigerate for at least 1 hour. This resting period allows the sharp flavors of the Edam cheese to meld with the creamy base.
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11
Before serving, take the spread out of the refrigerator for 10-15 minutes to soften slightly.
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12
Top with chopped fresh chives and toasted walnuts just before bringing it to the table for a professional finish.
💡 Chef's Tips
Always use room temperature cream cheese to avoid a lumpy texture. If the Queso de Bola is too hard to grate, let it sit at room temperature for 30 minutes before prep. For a smokier flavor, you can add a drop of liquid smoke or use roasted pimientos. If you prefer a chunkier spread, fold in half of the shredded cheese by hand at the very end. This spread keeps well in an airtight container in the fridge for up to 2 weeks.
🍽️ Serving Suggestions
Serve alongside warm, toasted Pandesal or crusty baguette slices. Pair with crisp apple or pear slices for a refreshing sweet-and-salty contrast. Use as a gourmet filling for grilled cheese sandwiches or ham sliders. Serve as part of a charcuterie board with dried mangoes and salty crackers. Pairs beautifully with a chilled glass of Chardonnay or a light Lager.