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Potted Cheese

A super simple recipe for Potted Cheese which makes a great addition to Christmas hampers
Prep Time10 mins
Total Time10 mins
Course: preserves
Author: Karon Grieve


  • 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