Northwoods Inn Cheese Bread Spread

"The Northwoods Inn here in California has the best cheese spread. It can be made ahead and refrigerated until you crave a recipe of gooey broiled cheese bread. The restaurant shared the recipe years ago and I want to save it safely here. I've added Parmesan to the recipe because I like the nutty flavor. I've been making it for 30 years."
 
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photo by Catrina S. photo by Catrina S.
photo by Catrina S.
photo by Darcel D. photo by Darcel D.
Ready In:
12mins
Ingredients:
9
Yields:
16 ounces
Serves:
12
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ingredients

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directions

  • Soften butter to room temperature and mix in all ingredients except cheese. When well mixed, fold in grated cheddar cheese and optional Parmesan, if using.
  • Spread over bread and broil until bubbly – watch carefully! Cheese does not melt completely. Mixture will turn golden brown in about a minutes or so.
  • I make ahead and store in refrigerator for 4 weeks. I suppose you could store it longer, but it just doesn't last past snack time at my house.

Questions & Replies

  1. Does anyone know the recipe for the red cabbage salad from Northwoods ?
     
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Reviews

  1. Another long-time Northwoods lover and this is NOT like their cheese bread. I think they suggest the wrong type of cheese.
     
  2. Clearmans used to sell this stuff in the grocery store (where I worked as a kid). To my shock, they used margarine. This recipe is pretty darn good- with butter. To the young lady that thought it was too thick, I would recommend hitting it with a handheld food processor. Light and fluffy and easily spread. Cheers!
     
  3. I grew up going to Northwood's Inn since the 1960's, but moved away and haven't been there since the mid nineties. I'd say this recipe is pretty spot on. I add more worcesteshire sauce to it, and have made it with sharp cheddar and gouda. My Texas friends ask me to bring this whenever we go over for dinner. Thanks for the recipe.
     
  4. I grew up in Southern California and have been eating at North Woods Inn since I was 2. I can say that this recipe is 100% spot-on the money! Tastes exactly like the original.
     
  5. After reading reviews, I halved the cheeses and made sure to add the Parmesan cheese. I whipped up all ingredients except the cheeses in my stand mixer with the whisk attachment. Then I folded in 8 oz shredded extra sharp cheddar, 1.5 oz Romano, and about 1.5 oz Kraft Parmesan. Tastes close enough for me. :)
     
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Tweaks

  1. Having grown up within 1.5 miles of the Covina location and frequented the San Gabriel location, I'll have to see how this tastes on our homemade sourdough BUT 1/2 pound butter and all the cheese? No way. I added 1/3 cup great EVOO and mixed it together with my Kitchenaid. Note to all, the "real thing" is made with soybean oil, which is why, at room temp. it is the consistency of whipped cream, which this will never be.
     
  2. I backed WAY off of the cheddar component and I think it's much closer to the original.
     

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