A Quartet of English and French Cheese Flavoured Butters
Elevate your culinary creations with this delightful recipe for *A Quartet of English and French Cheese Flavoured Butters*! Featuring the rich, distinct flavors of classic cheeses like Cheddar, Stilton, Brie, and Roquefort, each butter is expertly blended with complementary herbs and seasonings to create a unique gourmet experience. Perfect for spreading on crusty breads, melting over grilled meats, or elevating roasted vegetables, these cheese-infused butters are as versatile as they are indulgent. With just 20 minutes of prep time and no cooking required, this recipe is a breeze to assemble, yet brings a luxurious touch to any meal. Whether it's the earthy savoriness of Stilton butter or the subtle sweetness of Brie enhanced with honey, these flavor-packed butters are a must-try for cheese lovers and food enthusiasts alike. Ideal for entertaining or meal prep, these butters can be refrigerated or frozen to enjoy whenever inspiration strikes!
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Recipe Information
Ingredients
- 200 g Unsalted butter, softened
- 50 g English Cheddar, finely grated
- 50 g Stilton cheese, crumbled
- 50 g French Brie, rind removed and chopped
- 50 g Roquefort cheese, crumbled
- 2 tbsp Fresh parsley, finely chopped
- 2 tsp Fresh thyme leaves
- 1 tsp Cracked black pepper
- 1 tsp Honey (optional, for Brie butter)
- 1 pinch Sea salt (optional, for seasoning)
Instructions
Prepare the softened butter by dividing it into 4 equal portions of 50 g each. Place each portion into a separate mixing bowl.
For the Cheddar Butter: Add the finely grated English Cheddar and 1 tablespoon of chopped parsley to the first bowl. Stir well until fully combined, forming a uniform mixture.
For the Stilton Butter: Add the crumbled Stilton cheese and 1 teaspoon of cracked black pepper to the second bowl. Mix until creamy and smooth.
For the Brie Butter: Add the chopped Brie (with the rind removed) to the third bowl. For a touch of sweetness, mix in 1 teaspoon of honey if desired. Combine until smooth.
For the Roquefort Butter: Add the crumbled Roquefort and 2 teaspoons of thyme leaves to the fourth bowl. Stir thoroughly to blend.
Taste each butter mixture and add a pinch of sea salt if needed, depending on the saltiness of the specific cheese being used.
Transfer each butter mixture onto a sheet of parchment paper, rolling each into a tight log shape. Twist the ends of the parchment to seal.
Chill the butter logs in the refrigerator for at least 1 hour to allow the flavors to meld and the butters to harden.
Slice and serve as desired, or keep refrigerated for up to 1 week. These butters also freeze well for up to 3 months.
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 555 mg | 24% | |
| Total Carbohydrate | 3.1 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 1.6 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 263 mg | 20% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 92 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
