Potted Blue Cheese
Makes 450g/1lb
225g/8oz/1¾ cups blue cheese, crumbled
115g/4oz/1 cup Cheddar cheese, finely grated
115g/4oz/1 cup curd cheese
1 teaspoon mild mustard
Potting cheese makes good use of any unsightly odds and ends that you might have left in the larder. I use the remains of the Stilton after Christmas, but any blue cheese will work well. Potted cheese is good as an appetizer served with crackers, or used as a stuffing for grilled or baked pears served with a leaf salad. Try also spooning the cheese into jacket potatoes or on top of a steak, hot off the
grill.
As you are, by definition, using a mouldy cheese, be aware that this potted cheese keeps for only about one week.
Place all the ingredients in the goblet of a blender or food processor and mix until smooth. If you like a rougher texture, pound it in a mortar.
Either divide the mixture between four to six small ramekins, or press into one larger ramekin. Cover, and leave for about 24 hours before eating to allow the flavours to develop.
Wanting to make this one day, but with no blue cheese, I increased the amount of cheddar and added a teaspoon of crushed celery seeds – it was delicious.
