Make sure that the cheese is at room temperature, and mix it with the butter. Add the port or sherry and mace, and mix thoroughly once more. Pack into individual ramekins, and run a spoonful or two of clarified butter over the top to seal it. Refrigerate until required, but allow to come to room temperature before serving with fingers of hot toast. Alternatively, spoon into celery stalks or chicory leaves.
Chopped walnuts can be added for further refinement. Potted gorgonzola is excellent. Blend it with an equal quantity of ricotta, and half the quantity of butter. Season with nutmeg and add grappa instead of port or sherry. If using Roquefort, flavour it with Armagnac.
© 1995 Frances Bissell. All rights reserved.