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.


  • 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

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  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.


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

Potted Cheese


Bon Apetite!

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Potted Cheese