Whisky Cheddar Spread - cooking recipe

Ingredients

1/3 cup hazelnuts
2 cups extra-old cheddar cheese, diced and at room temperature (10 oz/300 g)
1/4 cup butter, softened
2 tablespoons Scotch whisky or 2 tablespoons milk
1 tablespoon Dijon mustard
1/2 teaspoon black pepper

Preparation

On small rimmed baking sheet, toast hazelnuts in 350\u00b0F (180\u00b0C) oven until golden and fragrant, about 6 minutes. Let cool; coarsely chop.
In food processor, combine cheese, butter, whisky, mustard and pepper until smooth.
Pulse in 1/4 cup (50 mL) of the hazelnuts just until mixed.
Scrape into bowl; sprinkle with remaining hazelnuts.
(Make-ahead: Cover and refrigerate for up to 3 days.).