33 Potted Cheese


Makes 2 small jars A great way to use up leftover cheese and also makes a lovely gift. Most hard/semi-hard cheeses work well in this recipe as do blue cheeses. We used a mixture of Cheddar, Parmesan and Sharpham Rustic here.


Ingredients 200g grated cheese 90g soft butter (plus 50g to make clarified butter) 1-2 tbsp alcohol (eg Ale, Madeira or Port) 1 tsp finely chopped fresh herbs


Method


Sterilise 2 small kilner jars - wash in hot soapy water, rinse and place in the oven at 160C for 10 minutes. Allow to cool. Mix together the grated cheese and butter either in a food processor or by hand. Add the herbs and alcohol and mix again. Spoon the cheese mix into the jars. Heat the 50g butter gently over a very low heat without stirring. Remove from heat and allow to stand. As the butter cools the milk solids will separate to the bottom and the liquid yellow clarified butter will sit at the top.


Spoon this yellow clarified butter carefully onto the top of the cheese. You can pop a small herb sprig on at this point if you wish, which isn’t essential but looks pretty! Seal the jars and store in the fridge until needed. They should last about 2 weeks – once opened use within 2-3 days. Serve with crackers or spread on toast and then pop under the grill for a rarebit style snack.


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