Pot­ted ched­dar with ale & mus­tard

BBC Good Food - - Easy Christmas -

Pot­ting is an age-old method of pre­serv­ing meats, seafood and cheese. Make sure the cheese is com­pletely sealed with a layer of clar­i­fied but­ter (this means the milk solids have been re­moved), so it doesn’t go off. If you have scraps left over from a fes­tive cheese­board, use these; any hard cheeses will work. Stil­ton is good with a splash of white port.

SERVES 6-8 (1 x 400ml jar) PREP 10 mins plus a few hours chill­ing COOK 5 mins EASY V G

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 (see tip, p42), 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.

GOOD TO KNOW cal­cium

PER SERV­ING (8) 229 kcals • fat 22g • sat­u­rates 13g • carbs 0.4g • sug­ars 0.3g • fi­bre 0.2g • pro­tein 8g • salt 1g

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