Potted Cheddar

not for keeping

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 4oz butter
  • Salt and pepper
  • ½ teaspoon made English mustard
  • 8oz Cheddar cheese
  • 3 tablespoons milk
  • 5 drops Worcester sauce


    Cream the butter and season with salt, pepper and mustard. Grate the cheese finely and mix it with the butter, gradually adding the milk and sauce. Chill before use.