Potted cheddar with ale & mustard

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

  • Prep:10 mins
    Cook:5 mins
    Plus a few hours chilling
  • Serves 6-8 (1 x 400ml jar)
  • Easy

Nutrition per serving

  • kcal 229
  • fat 22g
  • saturates 13g
  • carbs 0.4g
  • sugars 0.3g
  • fibre 0.2g
  • protein 8g
  • salt 1g


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


  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.

  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.

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