Potted Cheese

Method

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1. Leave the cheese and butter at room temperature 1 hour before you start.

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2. Beat the softened butter alone until pale and light, 2 minutes.

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3. Add the grated cheese a handful at a time, beating until each addition disappears.

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4. Beat in the port, mustard, mace, cayenne and salt until completely smooth.

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5. Check the seasoning — it should be noticeably peppery — and pack into small pots, pressing out air pockets.

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6. Level the surfaces and pour the clarified butter over to seal each pot.

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7. Refrigerate 2 hours to firm, then bring back to room temperature for 30 minutes before serving.

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Chef’s Tips

• Everything at room temperature. Cold butter gives a grainy paste.
• Grate finely, never cube.
• Serve it at room temperature, not fridge cold.

Pairing Suggestions

• Oatcakes
• Celery
• A glass of the port

Storage & Reheating

Refrigerated under the butter seal for 3 weeks. Once broken, 5 days.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.