Potted Cheese

Preparation info

    • Difficulty


    • Ready in

      5 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This is a useful spread to have in the refrigerator. It makes a tasty snack, or can be served with toast as a first course.


  • 450 g/1 lb Cheddar, or any hard cheese
  • 8 tablespoons brown ale/dark beer
  • 225 g/8 oz/1 cup butter
  • 2 tablespoons allspice, ground


    Grate the cheese, then add the beer, butter and allspice. Mix together thoroughly (in a food processor, if you have one) then pack it into a screwtop pot (a large jam jar will do) and refrigerate. To serve, dig spoonfuls from the pot or remove the whole cheese and cut slices from it.