November 7, 2012: Sherry Potted Cheese
Rose Murray and Elizabeth Baird
Published Wednesday, November 7, 2012 9:30AM EST
Sherry Potted Cheese
Potted cheese is a traditional English cheese spread. It should be prepared at least a week in advance so that the flavours will meld. Potted cheese can be kept for weeks in the refrigerator, but allow it to come to room temperature before serving for better spreading and taste. Serve it with crackers that have no strong flavours, such as melba toast or a thinly sliced fresh baguette.
- 8 oz (250 g) old Cheddar cheese
- 4 oz (125 g) cream cheese, cubed
- 1/4 cup (60 mL) freshly grated Parmesan cheese
- 1 teaspoon (5 mL) dry mustard
- 1/2 teaspoon (2 mL) freshly ground black pepper
- 1/4 teaspoon (1 mL) ground mace or a pinch of nutmeg
- 1/4 cup (60 mL) dry sherry
- 1/2 teaspoon (2 mL) hot pepper sauce, or to taste since these sauces vary in strength
Using a food processor fitted with the shredding blade, shred the Cheddar cheese. Replace the shredding blade with the metal blade. Add the cream cheese and process until well combined.
If you do not have a food processor, shred the Cheddar cheese by hand and use a wooden spoon to mix.
Add the Parmesan cheese and the mustard, pepper and mace; process until well mixed. Add the sherry and pepper sauce; process until the mixture is smooth and creamy. Taste and adjust the seasoning if necessary.
Pack into a little crock or bowl, cover and refrigerate for at least a week before using. Makes about 2 cups (500 mL).