Potted Cheese

This potted cheese is a flavorful cheese spread that includes cheddar, spices, butter, and an optional splash of whiskey. It's the perfect accompaniment for sourdough bread and crackers.

Course Condiments

Cuisine English

Keyword Condiment

Prep Time 10

Total Time 10

Servings

Calories 126kcal

Author Kate Freebairn

Equipment

Food Processor
Spatula

Ingredients

350 g Hard Cheese such as cheddar
75 g Butter softened
1 tbsp Whiskey optional, can substitute with 1 teaspoon Worcestershire sauce plus more as desired
½ tsp Mustard Powder
¼ tsp Paprika

Instructions

Break any larger hunks of cheese into smaller pieces and add to the food processor along with the softened butter, mustard powder, paprika, and whiskey, if using.
Pulse the food processor a few times to incorporate all the ingredients, stopping to scrape the sides of the bowl down with a spatula, if needed.
Once the mixture is well-combined, turn the food processor to high and whizz until the mixture is fully uniform and fairly smooth. It should be a thick, spreadable paste, perfect for topping toast or crackers!
I like to eat some right away, but anything you won’t consume now can be stored in an airtight container or even longer in sterilized jars.
To prepare your jars, fill with boiling water and allow to sit for a few minutes before carefully emptying them out. Fill the jars with the cheese mixture, leaving around 1cm head room at the top of the jar. Place the lids on and store in the fridge. I recommend letting the refrigerated potted cheese sit out at room temperature for a little while before eating so it’s easier to spread.

Notes

I recommend using primarily hard cheeses to keep the right texture, but you can always incorporate a little bit of soft cheese.
If you’re not a big whiskey drinker but open to using alcohol, you could try a bit of beer, wine, or sherry in place of the whiskey. The recipe is very forgiving as lots of different beverages pair well with cheese!

Nutrition