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Potted cheese

  • 15 minutes, chilling time: 2-3 hours
  • 4-6
Potted cheese


  • 1 tablespoon gelatin
  • ¼ cup cold water
  • 250 grams cottage cheese
  • ¼ cup good thick mayonnaise
  • 4 sundried tomato halves, finely chopped
  • 1½ tablespoons fresh chives, sliced
  • 50 grams Emmenthal or other firm-style cheese, finely diced or grated
  • 50 grams goat's cheese, finely diced
  • ¾ cup cream, whipped


  1. Sprinkle the gelatin over the water and leave to swell. Dissolve by heating in the microwave for 15 seconds on high or stand the dish over hot water.
  2. In a food processor, blend the cottage cheese and mayonnaise until smooth. Pulse in the sundried tomatoes, chives, blue cheese, Emmenthal and goats cheese.
  3. Fold together the cheese mixture with the dissolved gelatin and whipped cream.
  4. Spoon into individual pots or ramekins and refrigerate for 2-3 hours before serving with crackers or crusty bread.

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