The Monday Treat – Potted Cheese

Potted Cheese illustration for recipe

This recipient is really a kind of festive British equivalent of a fondue – with sherry rather than white wine being the flavoring. It’s a great way to use up the leftover cheese that’s sitting in foil in the fridge from Christmas. It’s best served with celery sticks and endive leaves for scooping – and it’s also delicious spooned out onto toasted sourdough bread.

This recipe comes from Delia Smith’s Christmas Collection (serves 6 – 8 people depending on the size and quantity of your ramekins)

8oz cheese – leftover stilton, cheddar or Cheshire cheese
4oz butter (soft)
40ml sherry
¼ tsp mace or a quick grating of nutmeg
½ tsp mustard powder
Salt and pepper
  • Grate the cheese into a mixing bowl
  • Make sure the butter is really soft, then add it to the cheese along with the sherry, nutmeg, mustard powder and mace / nutmeg
  • Mix everything together vigorously into a smooth paste. Personally, I use a mixer
  • Season well, then spoon into ramekins. Broil / grill until the top is bubbling
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