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Potted Cheese

A community recipe by

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An excellent way to use up small amounts of cheeses left over from other recipes or from a cheeseboard. This recipe also comes from the Cordon Bleu Cooking Course


Serves: 4

  • 6 ounces mixed cheese (no rinds - include a little blue cheese if possible)
  • 3 ounces butter
  • salt
  • pepper
  • 3 tablespoons port


Potted Cheese is a community recipe submitted by macrobbo3 and has not been tested by so we are not able to answer questions regarding this recipe.

  • Grate cheese.
  • Cream butter well in a basin, then work in cheese gradually. Season well and mix in port or sherry. The mixture should be quite stiff.
  • Press into small pots and smooth over the top. If not for immediate use, cover with a round of foil and a lid, if possible.
  • Store in a cool place. It will keep for 2-3 weeks. Either serve in the pots or turn out and cut in slices.
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