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Potted cheddar with ale & mustard in a glass pot

Potted cheddar with ale & mustard

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Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Freezable
  • Vegetarian
Nutrition: Per serving (8)
NutrientUnit
kcal229
fat22g
saturates13g
carbs0.4g
sugars0.3g
fibre0.2g
protein8g
salt1g
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Ingredients

Method

  • 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.

Goes well with

Recipe from Good Food magazine, December 2018

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Overall rating

Rating: 5 out of 5.3 ratings
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