Potted cheddar with ale & mustard
Ingredients
- Step 1 250g extra mature cheddar cheese , chopped
- Step 2 140g butter
- Step 3 1 tbsp ale
- Step 4 1 tbsp wholegrain mustard
- Step 5 1 thyme sprig (optional)
Calories: 229
Carbohydrate: 0 g
Protein: 8 g
Fat: 22 g
Cook time: 15 minutes
Prep time: 10 minutes
Total time: 25 minutes
Servings: 681400
TAGS
Snack
Treat
Ale
Cassie Best
Cheddar
Christma
Edible gift
Homemade gift
Indulgent
Mustard
Potted cheese
Winter
Directions
- Step 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.
- Step 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.