Potted Cheese

A community recipe by macrobbo3

Not tested or verified by Nigella.com

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Introduction

An excellent way to use up small amounts of cheeses left over from other recipes or from a cheeseboard. This recipe also comes from the Cordon Bleu Cooking Course

Ingredients

Serves: 4

6 ounces mixed cheese (no rinds - include a little blue cheese if possible)
3 ounces butter
salt
pepper
3 tablespoons port

Method

Potted Cheese is a community recipe submitted by macrobbo3 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Grate cheese.

Cream butter well in a basin, then work in cheese gradually. Season well and mix in port or sherry. The mixture should be quite stiff.

Press into small pots and smooth over the top. If not for immediate use, cover with a round of foil and a lid, if possible.

Store in a cool place. It will keep for 2-3 weeks. Either serve in the pots or turn out and cut in slices.