Cheshire Potted Cheese recipe
information
This is an excellent way to use up odd pieces of cheese. They can be grated up together. As long as the butter seal is unbroken, this mixture keeps in the refrigerator for several weeks.
ingredients
Round off a meal with a change from the cheeseboard. The creamy mixture, flavoured with sherry and spice, spreads smoothly and tastes delicious.
225 g (8 oz) Cheshire cheese, grated about
50 g (2 oz) butter, softened
1.25 ml (1/4 tsp) ground mace or allspice
30 ml (2 tbsp) sweet sherry or Madeira
melted butter for sealing
50 g (2 oz) butter, softened
1.25 ml (1/4 tsp) ground mace or allspice
30 ml (2 tbsp) sweet sherry or Madeira
melted butter for sealing
method
1. Mix the cheese with the softened butter and spice. The exact amount of butter will depend to a certain extent on how dry or moist the cheese is. Beat thoroughly. Add the sherry and mix again.
2. When the cheese is well amalgamated with the other ingredients, put it into small pots or ramekin dishes, pressing it well down and smoothing the tops. Cover each with melted butter and store in a refrigerator.
3. Remove from the refrigerator about 1 hour before serving.
4. Serve spread on toast or bread with fruit and celery.
2. When the cheese is well amalgamated with the other ingredients, put it into small pots or ramekin dishes, pressing it well down and smoothing the tops. Cover each with melted butter and store in a refrigerator.
3. Remove from the refrigerator about 1 hour before serving.
4. Serve spread on toast or bread with fruit and celery.
serving amount
makes 350 g (12 oz)
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
