Potted Cheshire Cheese
Serves 4
225g (8oz) Cheshire Cheese, grated
50g (2oz) Butter, softened
2 tbsp Sweet Sherry or Madeira
¼ tsp Ground Mace or Allspice
Melted Butter - for sealing
Blend the cheese, softened butter and spice to produce a smooth paste.
Add the sherry (or Madeira), mix thoroughly.
The amount of liquid required will depend on the moistness of the cheese.
Place into ramekins, press down well and smooth the tops.
Pour over enough melted butter to just cover the tops to provide a seal.
Place in the refrigerator.
(Will keep in the refrigerator for several weeks, providing the butter seal is unbroken.)
Remove from the refrigerator at least an hour before serving.
Serve with toast, bread with Suffolk Rusk fruit celery or chutney.
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