Swiss Cheese Spread with Walnuts and Mustard
rec.food.cooking/Helen B. Greenleaf/1994
Yield: about 2 1/2 cups

1/2 pound Swiss cheese
3-5 Tablespoons Dijon mustard
3 Tablespoons sour cream
1/4 teaspoon dried tarragon, crumbled
1/2 cup finely sliced scallion
freshly ground pepper to taste
1/2 cup chopped walnuts, lightly toasted and cooled

Coarsely grate Swiss cheese. It should be about 2 1/2 cups. In a large bowl, combine the mustard, sour cream, tarragon, scallion and pepper. Mix until well combined. Add cheese and walnuts and mix well. Refrigerate overnight for flavors to blend. Bring to room temperature before serving with crackers.

NOTE: I use the food processor to grate the cheese. Put it in another container. Put the mustard, sour cream, tarragon and pepper in the processor bowl and pulse a few times. Then add the scallion, cheese, and walnuts and again pulse a few times. Be careful not to over process and lose the texture of this spread.