Potted Cheese makes a great addition to your Christmas hampers and is the perfect way to use up bits and pieces of different cheeses if you want to mix up the flavours. Potting cheese, shrimps etc is a very old British traditional way of preserving.
This is a nice simple recipe for Potted Cheese and is really just a case of whizzing all the ingredients up in your food processor and packing into sterilised jars.
YOU WILL NEED
You’ll need cheese, butter, English mustard, cayenne pepper and some Scotch whisky for this recipe.
You also want to put the traditional butter seal on top of the cheese mixture which means making some clarified butter which is really just a case of heating butter in a pan until melted and just using the top liquid that comes from the butter and gently pouring this on top of your cheese.
Top with a waxed paper disc and close the jar. I like to use those nice old fashioned jars with the metal clips on them for this Potted Cheese recipe. Look out for them in Lakeland and other cooking chops and also check out T K Maxx for bargain jars too.
By the way this recipe for Potted Cheese is from my book Simply Scottish Cakes & Bakes.
This Potted Cheese will keep for up to 2 weeks in the fridge and is great on toast or crackers.
- 350 g/12 oz cheddar cheese crumbled
- 75 g/3 oz butter
- 1/2 tsp English mustard
- Pinch of cayenne pepper
- 1 tbsp whisky
- butter for topping
- Whazz up the cheese and butter in food processor until almost smooth.
- Add the mustard, cayenne pepper and whisky and whazz again.
- Pack tightly into small sterilised jars
- Melt butter in a pan and use just the separated liquid off the top to pour gently over the cheese mixture
- Allow to set and cover with a waxed paper disc and pop on the lid
- This will keep for up to 2 weeks in the fridge