7 Cheese Garlic Spread

7 Cheese Garlic Spread by AmandasCookin.comI discovered a 5 cheese garlic spread at a local mushroom farm about 5 minutes from my house. I was in love and knew I had to try and replicate it. I’ve made this several times, experimenting each time with herb measurements, the shred size of the cheese, and the ratio of olive oil to canola oil.

7 Cheese Garlic Spread - AmandasCookin.comThe mushroom farm I’m talking about is River Valley Ranch in Burlington, Wisconsin. I go in there quite a bit, their salsas are amazing and I’m always buying fresh mushrooms, Wisconsin cheeses, and yes, even jars of popping corn! I love going there!

My spread is a little different from theirs, and I’m not worried about putting them out of business, no fear of that. Their cheese spread is their top selling spread. I knew I couldn’t keep out of the kitchen though…

7 Cheese Garlic Spread - AmandasCookin.comThe first batch was a bit herb heavy, so I cut it back and was really happy with the result. The third time however I decided to try a shortcut. Instead of buying all of the different cheeses that were needed, plus having to measure out the herbs, I found two Sargento cheeses that did the job for me.

We absolutely love this spread! Let it sit in the fridge overnight for easy spreading, but you don’t have to. You can use it right away, you’ll just have to spread it out with your fingers or a fork.

ANOTHER DELICIOUS IDEA >>  Olive Oil Bread with Rosemary and Walnuts

This recipe makes enough for two full French baguettes. It can be kept in the refrigerator for up to a week, or kept in the freezer for 3 months.

7 Cheese Garlic Spread - AmandasCookin.comThis is a simple and delicious appetizer for game day, or a great accompaniment to spaghetti dinner. A great alternative to the same old garlic bread. Would be delicious topped with bruschetta too!

There are seven different cheeses featured in this spread: Mozzarella, Provolone, Parmesan, Fontina, Romano, Asiago and Cheddar.

5 from 1 reviews
7 Cheese Garlic Spread
Servings: Enough for 2 loaves
  • 1 cup Sargento® Chef Blends™ Shredded Italian Pasta Cheese with Authentic Seasonings
  • 1 cup Sargento® Chef Blends™ Shredded 6 Cheese Italian Cheese
  • ½ cup finely shredded cheddar
  • 3 tablespoons olive oil
  • 2 tablespoons canola oil
  • 1 tablespoon minced garlic
  • Makes enough for 2 French baguette loaves.
  1. Mix all ingredients in a large bowl. Use your fingers to really work it together. It will create a paste-like texture.
  2. Can be used right away or refrigerated for up to a week, frozen for up to three months.
To prepare:
  1. Preheat broiler (or oven to 500F).
  2. Slice a French baguette into thin slices, about ½" each. Place slices onto a baking sheet.
  3. Spread about ½ tablespoon of cheese mixture onto each slice.
  4. Broil for 1-2 minutes, watch carefully! It only takes a minutes. Edges of the bread should be browned and the cheese should be bubbly.
Nutrition Information
Serving size: 2-3 slices


  1. Pam says

    Oh how I miss the mushroom farm. I shopped there regularly and whenever I come to visit family I always stop in to bring home not only shrooms but a nice variety of their awesome fresh produce and herbs!

  2. Brian says

    im seeing 8 different kind of cheese in your recipe. just saying :-D

    1 cup Sargento® Chef Blends™ Shredded Italian Pasta Cheese with Authentic Seasonings
    1 cup Sargento® Chef Blends™ Shredded 6 Cheese Italian Cheese
    1/2 cup finely shredded cheddar

    italian is one then 6 cheese (that is 7 cheese so far) and now shredded cheddar, thats 8th cheese.

    • says

      Hi Brian :) I could totally understand how you could think that. However, the Italian Pasta Cheese with Authentic Seasonings contains Mozzarella, Aged Provolone and Parmesan, while the Shredded 6 Cheese Italian Cheese contains Mozzarella, Provolone, Parmesan and Fontina, plus Romano and aged Asiago.

      So actually it’s really seven:



  3. Dan B says

    Thanks for posting this!
    Bought a couple of the River Valley spreads at Apple Holler yesterday (took the kids to Racine Zoo to see the bricks in memory of their grandma) and wanted to start playing around on my own.
    This gives me a great place to start!
    Merry Christmas!

  4. Alexandria says

    I recently moved from Chicago, where I used to buy this garlic spread. I was about to try my hand at recreating it. I’m so happy to have found your recipe! I can’t wait to try it!!!


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>