Potted Cheese

Cheese should really be kept in a cold larder, rather than the fridge, but mostly it gets bunged into the latter and all of a sudden one is feeling guilty about waste, contemplating a rubble of dry hunks and heels of assorted cheese. Potting it, which means breaking it down in the processor to mix with soft butter and other seasonings, recycles the cheese scraps very satisfactorily, to eat with biscuits or on toast. Many people like potted cheese better than ordinary.