Ingredients
One 8-ounce block cold cream cheese
1 cup white miso (8 ounces)
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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tightly wrap the cream cheese in a 12-by-8-inch piece of cheesecloth. lay a 12-inch piece of plastic wrap on a work surface. using slightly wet hands, spread 1/4 cup of the miso into a rectangle thats roughly the size of the cream cheese. set the cheesecloth-wrapped cream cheese on top of the miso; spread the remaining 3/4 cup of miso all over the top and sides. wrap in the plastic wrap and refrigerate for 4 days. unwrap the cream cheese; discard the plastic wrap and cheesecloth. the spread can be served sliced or whipped, with crudites, rice crackers and shichimi togarashi.