Potted cheddar with ale & mustard
By Cassie Best
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
Ingredients
- 250g extra mature cheddar cheese, chopped
- 140g butter
- 1 tbsp ale
- 1 tbsp wholegrain mustard
- 1 thyme sprig(optional)
Method
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.
