Reply #6: I don't see why not........... [View All]

The last few times I made it, I just bought the pre-shredded Kraft cheese. I think it's on the mild side. I really can't tell the difference in baby and aged, once it's been mixed with the other ingredients.

When we're doing a party, my husband thinks buying shredded is extravagant, he buys aged Swiss and shreds it with all his other shredding, cause that's the kind he uses in his "famous" beer cheese. That one includes sharp cheddar, dry mustard, garlic, worcheshire and beer. I don't think baby Swiss would hold it's own that recipe, but in the one I posted, with cherries, butter and mayo, it's a mild creamy spread, with a pleasant punch from the Dijon and green onions. Plus the green onion and cherry gives it a festive look.

Mary