Leftover Cheeseboard Potted Cheese

Name: Leftover Cheeseboard Potted Cheese
Total time: 600 s
Cuisine: British
Ingredients: 200 g hard cheeses, use whatever you have to hand, Cheddar, Lancashire, Manchego, Parmesan, some Stilton (but don't use too much blue cheese), and no soft cheeses; 75 g unsalted butter, at room temperature; 2 tbsp port, sherry or Madeira or port, if you don't have any of these add a splash of Worcestershire sauce instead; 1/4 tsp cayenne pepper; 1/4 tsp ground mace or nutmeg; 1/2 tsp mustard powder or prepared mustard

Joanne @JoanneinBath

Bath, UK

This is a really great way to transform leftover nubs of different cheeses into a delicious appetizer. Potting was a technique to preserve foods before refrigeration, when cooked fish, meat or cheese was mixed with clarified butter, after which even shellfish would last for days in a cool place. You don't need to cover this with clarified butter, just keep it in the fridge, otherwise this is a traditional English potted cheese recipe from the 18th century.

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Ingredients

10 mins

200 ghard cheeses, use whatever you have to hand, Cheddar, Lancashire, Manchego, Parmesan, some Stilton (but don't use too much blue cheese), and no soft cheeses
75 gunsalted butter, at room temperature
2 tbspport, sherry or Madeira or port, if you don't have any of these add a splash of Worcestershire sauce instead
1/4 tspcayenne pepper
1/4 tspground mace or nutmeg
1/2 tspmustard powder or prepared mustard

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Steps

10 mins

1

Grate the cheese and place in a food processor. Add all the other ingredients.
2

Blitz until mixed to a smooth paste, then transfer to small pots, cover with plastic wrap and store in the fridge.
3

Remove from the fridge and bring to room temperature before eating. Serve with crudites, crackers and pickle, or on warm crusty bread.

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Cooksnaps

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Joanne @JoanneinBath

on January 12, 2016 12:23

Bath, UK

I enjoy cooking mostly because I like eating, but also because it's a great way to relax at the end of the day. I work in book publishing and especially enjoy creating cookbooks written by cooks who love cooking and sharing food rather than creating show stopping dishes that take days to put together. As Nigel Slater would say; 'we are, after all, simply making ourselves something to eat'. I live with my lovely daughter Isobel who rarely pays any kind of compliment but will occasionally admit something I've cooked was quite nice, and our dog Piper, who will eat anything.