Potted Cheese

Preparation info

  • Serves


    • Difficulty


Appears in

The Official Downton Abbey Cookbook

The Official Downton Abbey Cookbook

By Annie Gray

Published 2019

  • About

When the fridge arrives at Downton in season 6 it’s yet another sign of encroaching modernity. Although ice caves and chests had been around since the mid-nineteenth century, it took the arrival of electricity and the development of (relatively) efficient artificial chilling processes to allow what we call fridges to develop. In the United Kingdom take-up of the new technology was slow: most houses did not have electricity, and the system of wet, dry, and cool larders that had developed over hundreds of years, together with the ability to have regular butcher shop and milk deliveries, meant there was little need for them. Additionally, meat consumption was much lower, with many people eating meat only once or twice a week. Even in the 1960s, less than half of the national population had a fridge. This meant that age-old preserving methods, including salting, smoking, jamming, and potting, remained important, especially in rural areas such as Yorkshire, where Downton is set. This recipe, which originates in the early nineteenth century, is ideal for making use of nub ends of hard cheese and is a practical way to add pizzazz to a picnic.



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