Potted cheddar with ale & mustard
- Cassie Best
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6-8 (1 x 400ml jar)
Easy
Prep: 10 mins
Cook: 5 mins
Plus a few hours chilling
A star rating of 5 out of 5.5 ratingsRate
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Make this potted cheddar as a Christmas gift, or serve with drinks, crackers and crusty bread after dinner. Ideal for using up cheeseboard leftovers
Freezable
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
250g extra mature cheddar cheese
chopped
-
140g butter
-
1 tbsp ale
-
1 tbsp wholegrain mustard
-
1 thyme sprig
(optional)
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Nutrition: Per serving (8)
- kcal229
- fat22g
- saturates13g
- carbs0.4g
- sugars0.3g
- fibre0.2g
- protein8g
- salt1g
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Method
-
step 1
Put the cheese, 100g butter and ale in a food processor. Blitz until creamy and well combined. Stir in the mustard, then pack into a large sterilised jar, ramekin or ceramic pot, making sure to eliminate any air pockets.
-
step 2
Melt the remaining butter and leave to sit for a minute to let the fat separate from the milk solids (these will form a milky puddle at the bottom). Pour the clear fat over the cheese, leaving the milk solids in the pan. Place a thyme sprig on top, if using, and chill for a few hours. The sealed cheese will keep for a couple of months in the fridge. Once you’ve cracked the buttery crust, use up within a week.
Recipe from Good Food magazine, December 2018
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