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crackers with cheese

Potted Cheese

Karon Grieve
A super simple recipe for Potted Cheese which makes a great addition to Christmas hampers
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Prep Time 10 mins
Total Time 10 mins
Course preserves
Cuisine British
Servings 1 350ml jar
Calories 1500 kcal


  • 350 g cheddar cheese crumbled
  • 75 g butter
  • 1/2 tsp English mustard
  • 1 Pinch 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 months unopened in fridge, once opened use within a week


calories shown for the full jar of potted cheese.
Serve with a cheeseboard, on toast, with baked potatoes and so much more


Calories: 1500kcalCarbohydrates: 9gProtein: 90gFat: 119gSaturated Fat: 75gPolyunsaturated Fat: 4gMonounsaturated Fat: 34gCholesterol: 376mgSodium: 2252mgPotassium: 454mgFiber: 1gSugar: 6gVitamin A: 3673IUVitamin C: 1mgCalcium: 2613mgIron: 2mg
Keyword cheese, potted cheese
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