This week, Roy was going through the fridge and discovered a couple of scrappy bits of blue cheese lurking in an out of the way corner. He didn’t want to throw these bits of cheese away, but they were a bit old to just eat as is. He thought it would be the perfect time to try out an old fashioned Potted Cheese recipe. Potted Cheese is a traditional English recipe, and a great way of using up leftover cheese. Traditionally there is some sort of alcohol included in the recipe to help preserve the cheese, but you can leave it out if you prefer, or if you don’t want to keep the cheese for long. So this week, Roy Creates Potted Blue Cheese.
You Will Need:
- Scraps of blue cheese
- About half that quantity of butter, softened
- A teaspoon of Dijon mustard
- 3 teaspoons of port or to taste
- Salt and pepper to taste.
- Extra butter to melt, pour over and seal the pot if you are going to keep it.
Method:
- Cut any ‘suspicious’ pieces off the cheese, including the rind or paper around the outside.
- Roughly chop the cheese and put into a food processor
- Add the butter, Dijon mustard, port, salt and pepper and process until you have a smooth paste
- Transfer the cheese mixture to a pot or bowl, cover and store in the fridge for at least 12 hours to mature.
- Enjoy with bread, crackers or vegetable sticks.