- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 229
- Fat Content: 22g
- Saturated Fat Content: 13g
- Carbohydrate Content: 0.4g
- Sugar Content: 0.3g
- Fiber Content: 0.2g
- Protein Content: 8g
- Sodium Content: 1g
Potted cheddar with ale & mustard
Ingredients
- extra-mature-cheddar-cheese - 250g extra mature cheddar cheese, chopped
- butter - 140g butter
- ale - 1 tbsp ale
- wholegrain-mustard - 1 tbsp wholegrain mustard
- thyme-sprig - 1 thyme sprig (optional)
Instructions
- Put the cheese, 100g butter and ale in afood 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.
Edible gift recipe for 4 – 8 people, takes only 5 mins; recipe has extra mature cheddar cheese, butter, ale, wholegrain mustard and thyme sprig.
