Potted cheddar with ale & mustard
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
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