Potted Cheese

• ¼ lb (100 g) grated Cheddar cheese
• 2 oz (50

Pound the cheese with the butter, pepper and mace. Add the sherry and mix thoroughly. Spoon into a small pot, cover and store in the refrigerator. This mix will keep for several weeks and makes a useful spread for toast, on biscuits or cocktail canapés. It is an excellent method of using up left-over bits of cheese.