Potted cheddar with ale & mustard in a glass pot

Potted cheddar with ale & mustard

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(3 ratings)

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


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



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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, 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.

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Comments, questions and tips

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Annie-L's picture
9th Apr, 2019
Really nice way to use up cheese. Made just with cheddar and some chocolate stout from Christmas. Only had french mustard but it was still fab. My chap said it’s the most divine thing he’s eaten in a long time, he loves food so that is some compliment.
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.
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16th Dec, 2018
Recommend using grated cheese, or grating it beforehand as it takes a long time if it's in chunks
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