- 1 pound sharp cheddar cheese, cubed
- 1 can evaporated milk
- 1 small jar stuffed olives, drained and chopped
- Scald undiluted milk in large double boiler.
- Blend in cheese.
- Remove top of pan from water when cheese is nearly melted to avoid overcooking cheese.
- Mixture separates if cooked too long or too fast.
- Stir in the olives and chill.
- As it cools, mixture thickens to right consistency for spreading sandwiches and lightly salted crackers.