A super simple recipe for Potted Cheese which makes a great addition to Christmas hampers
Prep Time10 mins
Total Time10 mins
- 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