Candlemass Cheeze Goo: A Tradition?

[Dottie Elliott]

Cheese goo is more periodly known as Savory toasted cheese.

Savoury Tosted or Melted Cheese

Digby p. 228/177

[original] Cut pieces of quick, fat, rich, well tasted cheese, (as the 
best of Brye, Cheshire, &c. or sharp thick Cream-Cheese) into a dish of 
thick beaten melted Butter, that hath served for Sparages or the like, or 
pease, or other boiled Sallet, or ragout of meat, or gravy of Mutton: 
and, if you will, Chop some of the Asparages among it, or slices of 
Gambon of Bacon, or fresh-collops, or Onions, or Sibboulets, or Anchovis, 
and set all this to melt upon a Chafing-dish of Coals, and stir all well 
together, to Incorporate them; and when all is of an equal consistence, 
strew some gross White-Pepper on it, and eat it with tosts or crusts of 
White-bread. You may scorch it at the top with a hot Fire-Shovel.

1/2 lb butter
1/2 lb cream cheese
1/8 lb Brie or other strongly flavored cheese
1/4 t white pepper

Melt the butter. Cut up the cheese and stir it into the butter over low 
heat. You will probably want to use a whisk to blend the two together and 
keep the sauce from separating (which it is very much inclined to do). 
When you have a uniform, creamy sauce you are done. You may serve it over 
asparagus or other vegetables, or over toast; if you want to brown the 
top, put it under the broiling unit in your stove for a minute or so. 
Experiment with some of the variations suggested in the original.

This is from Duke Cariadoc's "A Miscellany" which can be purchased in 
hardback or viewed at http://www.pbm.com/~lindahl/cariadoc/recipe_toc.html

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