Potted Cheshire Cheese Recipes

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POTTED CHEDDAR WITH ALE & MUSTARD



Potted cheddar with ale & mustard image

Make this potted cheddar as a Christmas gift, or serve with drinks, crackers and crusty bread after dinner. Ideal for using up cheeseboard leftovers

Provided by Cassie Best

Categories     Snack, Treat

Time 15m

Yield 6-8 (1 x 400ml jar)

Number Of Ingredients 5

250g extra mature cheddar cheese , chopped
140g butter
1 tbsp ale
1 tbsp wholegrain mustard
1 thyme sprig (optional)

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 229 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 0.4 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.2 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium

POTTED CHEESE



Potted Cheese image

Serve this cheese spread with an assortment of crackers and melba toast. Great tasting. Sustitute other cheese E.G. Blue or White cheddar. The number of servings will vary depending on what else you serve.

Provided by Bergy

Categories     Spreads

Time P1DT50m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 lb aged cheddar cheese, shredded
1 (8 ounce) package cream cheese, softened
1/3 cup fresh green onion, finely chopped
4 tablespoons fresh parsley, minced
2 tablespoons mayonnaise
2 tablespoons dry sherry
1 tablespoon hot English mustard, prepared
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 dash cayenne
1/3 cup almonds, chopped,toasted

Steps:

  • Beat together the grated cheddar and cream cheese until very smooth.
  • Add the green onion,parsley, sherry, mayo, mustard, brown sugar, worcestershire, and cayenne.
  • Mix well.
  • Pack into a wide mouth crock or other attrative dish.
  • Cover with cooled toasted almond.
  • Cover& chill 24 hours.
  • Bring to room Temperature 30 minutes before serving.

Nutrition Facts : Calories 373.5, Fat 31.6, SaturatedFat 17.7, Cholesterol 90.9, Sodium 486.6, Carbohydrate 5.7, Fiber 0.8, Sugar 3.5, Protein 17.2

POTTED CHEESE SPREAD WITH CRACKERS



Potted Cheese Spread with Crackers image

Categories     Food Processor     Cheese     Onion     Appetizer     No-Cook     Christmas     Cocktail Party     Thanksgiving     New Year's Eve     Cheddar     Port     Poker/Game Night     Shower     Party     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 cups

Number Of Ingredients 7

10 ounces sharp cheddar cheese, diced, room temperature
1/3 cup ruby Port
1/4 cup (1/2 stick) unsalted butter, room temperature
1 tablespoon Dijon mustard
1/2 teaspoon black pepper
1/4 cup finely chopped green onions
Assorted crackers

Steps:

  • Combine cheese, Port, butter, mustard and pepper in processor. Blend until mixture is smooth, scraping down sides of bowl occasionally. Add onions; using on/off turns, process until just blended. Transfer spread to small bowl or crock. (Can be prepared 3 days ahead. Cover and refrigerate. Bring spread to room temperature before serving.)
  • Place bowl of spread on platter. Surround with crackers and serve.

POTTED CHESHIRE CHEESE



Potted Cheshire Cheese image

A wonderful mix of mature flavours give a surprising sophistication to this simple recipe. Perfect for cheese and wine and an ideal gift for Christmas.

Provided by Houmous Monster

Categories     Spreads

Time 30m

Yield 350 mL ramekin

Number Of Ingredients 5

225 g grated cheshire cheese
50 g softened butter
1 dash ground mace or 1 dash allspice
2 tablespoons sweet sherry or 2 tablespoons madeira wine
melted butter, for sealing

Steps:

  • Mix the cheese,softened butter and spice. You may need to adjust the amount of butter depending on how dry the cheese is. Beat thoroughly. Add the sherry and mix through.
  • Press the mixture into small pots or ramekins and smooth down the top.
  • Pour a layer of melted butter over the top to seal, and refrigerate. Give time for flavours to blend.
  • Remove from refrigerator one hour before serving.

Nutrition Facts : Calories 1.1, Fat 0.1, SaturatedFat 0.1, Cholesterol 0.3, Sodium 0.8

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