Potted Cheese
Creamy, savory, and delightfully retro, this Potted Cheese recipe is a quick and easy way to elevate your appetizer game. Featuring sharp cheddar cheese, cream cheese, and a hint of warming spices like nutmeg and cayenne, this rich spread is enhanced with a splash of sherry or port for a sophisticated flavor boost. Ready in just 15 minutes with no cooking required, this versatile spread is packed into jars or ramekins and chilled to perfection. Ideal for serving with crackers, crusty bread, or fresh veggies, Potted Cheese is the perfect make-ahead snack or party starter that keeps beautifully in the fridge for up to a week. Try this classic British-inspired recipe for a crowd-pleasing addition to any gathering!
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Recipe Information
Ingredients
- 200 grams Sharp cheddar cheese
- 50 grams Unsalted butter (softened)
- 50 grams Cream cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Freshly ground black pepper
- 0.125 teaspoon Cayenne pepper
- 1 tablespoon Sherry or port (optional)
Instructions
Grate the cheddar cheese finely and allow it to come to room temperature along with the softened butter and cream cheese.
In a mixing bowl, combine the cheddar cheese, butter, and cream cheese until smooth (you can use a wooden spoon, an electric mixer, or even a food processor for ease).
Add the Dijon mustard, Worcestershire sauce, ground nutmeg, black pepper, and cayenne pepper. Mix thoroughly to combine all the ingredients evenly.
If using sherry or port, drizzle it in gradually while mixing to create a luscious texture and enhance the flavor.
Taste the mixture and adjust seasonings if needed. Add a little more cayenne for spice or Worcestershire sauce for depth, if desired.
Transfer the mixture into small jars or ramekins, pressing it down lightly to eliminate air pockets.
For an optional touch, melt a small amount of unsalted butter and pour a thin layer over the top of the potted cheese to seal it. This helps to preserve it longer.
Cover and refrigerate for at least 2 hours to let the flavors marry. The potted cheese will firm up as it chills, making it easier to spread.
Serve with crackers, toasted bread, or fresh vegetable sticks. The potted cheese can be stored in the refrigerator for up to a week.
Nutrition Facts
Calories |
1362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.3 g | 158% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 1636 mg | 71% | |
| Total Carbohydrate | 12.8 g | 5% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 3.6 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1499 mg | 115% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 145 mg | 3% | |
*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.
