Potted Cheese

Serve potted cheese at room temperature with crackers, baby radishes, or slices of daikon (large white radish). This recipe provides a good way to use up scrappy pieces of blue cheese leftover from a cheeseboard. Make it several hours before serving, or store it in the refrigerator for up to 2 weeks.

Ingredients

  • 50 g(2 oz) blue cheese (or a mixture of blue cheese and mature cheddar cheese)
  • 25 g (1 oz) unsalted butter or cream cheese
  • 2 tbsp sherry or brandy
  • fleshly ground black pepper
  • pinch of mace or nutmeg

Cooking process

[ads — pc — 1]

[ads — mob — 1]

  1. Either mash room temperature blue cheese and butter together with a fork, then beat until smooth, adding remaining ingredients slowly, or combine blue cheese and butter in a food processor, then add liquid and seasoning.
  2. Pack into a container.
  3. Cover and refrigerate.
  4. Remove from refrigerator at least an hour before serving.

Note:

Exact quantities are not important for this recipe. Use lightly unsalted or salted butter if preferred.

Potted Cheese

 

Bon Apetite!

Potted Cheese