Faced with a not-quite-ripe Crémont from Vermont Butter & Cheese, I decided to improve upon it. Here’s what I did:
1) Let the Crémont get to room temp.
2) While it’s warming up, mash garlic together with some nice EVOO until it becomes almost a paste. (You can do this in a mortar + pestle, or on a cutting board with a fork.)
3) Transfer the mashed garlic to a bowl.
4) Incorporate 3 ounces of cream cheese into the garlic. Mix thoroughly so the garlic is evenly distributed.
5) By now your triple-Créme cheese should be room temp. Take roughly 3-4 ounces and cut into small cubes.
6) Slowly add the cheese cubes into your garlicky cheese mixture so they’re thoroughly incorporated. Keep working it until it has a spreadable consistency.
7) Voila! You have a decadent sandwich spread. Use like mayo on your next Dagwood creation.
