;
Potted cheddar with ale & mustard in a glass pot

Potted cheddar with ale & mustard

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 10 mins Cook: 5 mins Plus a few hours chilling

Easy

6-8 (1 x 400ml jar)

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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving (8)

  • kcal229
  • fat22g
  • saturates13g
  • carbs0.4g
  • sugars0.3g
  • fibre0.2g
  • protein8g
  • salt1g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 250g extra mature cheddar cheese, chopped
  • 140g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp ale
  • 1 tbsp wholegrain mustard
  • 1 thyme sprig (optional)

Method

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
clarebrace
25th Dec, 2018
I made this using a mixture of white stilton and. mature cheddar. As already mentioned in the tips, grating the cheddar would be the best way. As my kitchen was cold, I ended up putting the whole mixture in the microwave on low for about 15 seconds which softened everything up nicely. However, it is extremely lovely albeit very rich.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
cazzii
16th Dec, 2018
5.05
Recommend using grated cheese, or grating it beforehand as it takes a long time if it's in chunks
Want to receive regular food and recipe inspiration?