Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, leftover cheeseboard potted cheese. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Leftover Cheeseboard Potted Cheese is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Leftover Cheeseboard Potted Cheese is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook leftover cheeseboard potted cheese using 6 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Leftover Cheeseboard Potted Cheese:
- Prepare 200 g hard cheeses, use whatever you have to hand, Cheddar, Lancashire, Manchego, Parmesan, some Stilton (but don't use too much blue cheese), and no soft cheeses
- Get 75 g unsalted butter, at room temperature
- Take 2 tbsp port, sherry or Madeira or port, if you don't have any of these add a splash of Worcestershire sauce instead
- Get 1/4 tsp cayenne pepper
- Prepare 1/4 tsp ground mace or nutmeg
- Get 1/2 tsp mustard powder or prepared mustard
Instructions to make Leftover Cheeseboard Potted Cheese:
- Grate the cheese and place in a food processor. Add all the other ingredients.
- Blitz until mixed to a smooth paste, then transfer to small pots, cover with plastic wrap and store in the fridge.
- Remove from the fridge and bring to room temperature before eating. Serve with crudites, crackers and pickle, or on warm crusty bread.
So that is going to wrap it up for this exceptional food leftover cheeseboard potted cheese recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
