Stewed Cheese and Ale

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 4oz Cheshire cheese
  • 4 fl oz ale


    Cut the cheese into very thin slices and put into a thick-bottomed saucepan. Cover with the ale and heat very gently until the mixture is like custard. Serve very hot on toast.

    The cheese and ale can, if you wish, be heated in a bowl over hot water or in an oven ware dish in a very low oven.