Potted Cheese

Potted Cheese is an old English recipe for a cheese spread. It was originally created to use up odds and end of cheeses. I make mine with cheddar but you can use any cheese or mixture of cheeses you would like.

Just put all the ingredients in the bowl of a stand mixer or food processor and mix until creamy, scraping the bowl a couple of times.

Cover and refrigerate for at least a couple of hours. It will store for a week or more covered in the refrigerator. Take out and let sit at room temperature for 15 to 30 minutes before serving.

The Verdict

This makes a strongly flavoured adult cheese spread. It has strong cheese flavours and the sherry really kicks it up!

The Old Fat Guy

I have done a video of this recipe.

Potted Cheese

Potted Cheese

Ingredients

  • 200 gr (1/2 pound) grated cheddar or cheese of your choice
  • 75 ml (1/3 cup) butter, softened
  • 25 ml (2 tablespoons) sherry
  • 1 ml (1/4 tsp) dry mustard
  • 1 ml (1/4 tsp) black pepper
  • 1 ml (1/4 tsp) Worcestershire sauce
  • 1 pinch nutmeg
  • 1 pinch cayenne

Instructions

  1. Put all ingredients in the bowl of a stand mixer or food processor.
  2. Mix until smooth, scraping the bowl a couple of times.
  3. Cover and refrigerate the cheese for at least 2 hours.
  4. Bring out to room temperature 15 to 30 minutes before serving.
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