Create a potted cheese with plenty of flavour by using a red Leicester or Double Gloucester Cheddar cheese.

Ingredients

• 2 cups well-packed grated Cheddar cheese
• 50 grams butter, softened
• ¼ teaspoons nutmeg or mace
• 2 tablespoons sweet sherry
• 50 grams butter, melted

Method

1. In a food processor, pulse together the cheese, softened butter and nutmeg or mace until well mixed. Pulse in sufficient sherry to make a thick paste.
2. Pack into small ramekins and spread out smoothly. Cover each ramekin with a thin layer of melted butter and place a sprig of herb such as rosemary or a bayleaf in the centre. Refrigerate until firm.
3. Remove from the refrigerator about 1 hour before serving. Crack through the firm butter layer and spread the cheese on crackers and accompany with gutsy pickles like gherkins or pickled onions. Alternatively, spread over sliced sourdough bread and warm in a hot oven until the cheese begins to melt.

Cooks Tips

If the potted cheese is served too cold, you will not be able to taste it at its best. This rule apples to other "cold" foods which, if served chilled, will have their flavour masked.