Name: Potted Cheshire Cheese with Walnuts and Sage
Yield: Serves 4
Cuisine: British
Ingredients: 30 g (1 oz) shelled walnuts, chopped; 4-5 tablespoons Fino sherry; a few walnut halves; a pinch of cayenne pepper; 3-4 sage leaves, finely chopped; 2-3 leaves of sage; 120 g (4 oz) unsalted butter, softened; 260 g (9 oz) Cheshire cheese, finely grated

Preparation info

Serves
4

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

Potted cheese is a traditional British dish made by blending finely grated cheese with softened butter, fresh herbs and wine. Cheshire cheese is usually potted with sherry and Wensleydale cheese with port, but other wines like a dry Madeira or even a Malmsey go equally well.

Ingredients

120 g (4 oz) unsalted butter, softened
a pinch of cayenne pepper

Method

Blend the butter with the cayenne pepper and the chopped sage. Gradually work in the cheese with the sherry and chopped walnuts until well combined.

Spoon the mixture into a stone pot or jar, or a pottery bowl, and smooth level. Garnish with sage leaves and walnut halves and store in a cold place until required. Serve with warm bread or hot biscuits and celery.

If covered with a

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