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Potted Cheese
- Serves
4–6
- Difficulty
Easy
- Ready in
10 min
Published 1974
Ingredients
¼ lb 100 g 2 oz 50
Method
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.
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