Potted Cheese |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 60g/2 oz farmhouse Cheshire | 60g/2 oz unsalted butter | 1 glas cream sherry or port |
| cayenne pepper | 1 tsp Worcester sauce | clarified butter to cover |
| 1 | Soften but do not melt the butter. Grate the cheese. Combine these together with all the other ingredients and pound them until you have a smooth paste, remembering that cayenne pepper is very hot. |
| 2 | Press into little pots or wax cartons and cover with a film of clarified butter. |
| 3 | This potted cheese is excellent as a stuffing for halved and peeled pears which have been rubbed over with lemon juice to keep them white. |