Herb Cheese

• 2 tablespoons fresh mixed herbs
• 2 tablespoons double cream
• 3

Choose a good mixture of herbs, such as parsley, sage, thyme, chives and tarragon. Put them with the cream, sherry, cheese, salt and pepper into a thick pan over a low heat, and heat very gently until the mixture is creamy and very pale green in colour. Put into small hot jars and cover with jam pot covers. Keep in a cool place, and use fairly quickly.