" Bar" Cheese

From: Chef #500259

On Jan 2, 2008

Wonderful taste! I kept licking the spoon every time I stirred it!! I just made a 1/2 batch in my electric skillet- easier to melt if you add the horseradish right away to the cheese cut in cubes- also easier to control a low heat setting than my stove. I also used a 4 oz. jar of Beaver cream style horseradish(made in Beaverton,OR)that has "grated horseradish roots" as the first ingredient. Other brands have water or vinegar listed first. The entire 1/2 batch fit into a 14 oz crock that has the Green Bay Packer logo on it! Hopefully they will be playing in the Super Bowl next month. I know I will have to make another batch before then because this will be gone in a few days! LOL!

From: Mauwoo

On Dec 31, 2007

We were able to buy Bar Cheese at the store before we moved from the Midwest to the South. When we first moved here, I went to grocery stores and asked if they carried this and/or where I could find it. No one had any idea what Bar Cheese was. Thank you for posting this recipe, it is actually better than the kind we used to buy.

From: #1ChefDeb

On Nov 26, 2002

I had a party to celebrate the Bar I have in my basement...what better time to serve Bar Cheese!I can't believe the reviews I got. Such a simple recipe and full of flavour. It is so easy to make but stand over the pan and keep the heat low to avoid having the cheese cook on the bottom. I have passed on the recipe to others for their X-mas parties.

From: Earlie862

On Feb 14, 2003

Very good! Velveeta flavor was very strong, but I only had a 5oz jar of horseradish. I did increase the tabasco and worcestershire sauces to make up for my horseradish shortage. I was distracted during melting and the bottom browned slightly so I had little brown pieces in my cheese. It did not effect the flavor. My family assumed that it was bacon and I didn't tell them any different. Oh well, maybe I'll leave out the "bacon" next time.