Potted Cheese

13th September 2017

Interview: Letitia Clark
Photographs: Dan Dennison

This potted cheese was part of our lunch with the food writer and editor Tom Jaine at his home in Devon, in August 2017. “It’s a very old recipe from Mary Anne Boermans’ latest book, Deja Food,” he says.

Serves 5


250g grated cheese (we had Quickes cheddar)
90g unsalted butter, at room temperature
2 tbsp sherry (or madeira or port)
1/4 tsp cayenne pepper
1/4 tsp ground mace
1/2 tsp mustard powder or prepared mustard
A splash of Worcestershire sauce (optional)
60g walnuts, finely chopped (reserve some as halves for decoration)
Melted clarified butter (optional)


Combine the cheese and butter to a paste. (You can do this by hand, but it is much quicker in a food processor.) Add the spices and alcohol. Combine well.

You now have several options. You can pot the cheese paste in ramekins and top with walnut halves. Alternatively you can form the paste into small cakes. Roll in chopped nuts and then top with walnut halves.

Lastly, if the potted cheese is to be kept for a little while, then dispense with the walnuts. Cover the potted cheese with a layer of clarified butter to keep it fresher for longer. Leave for at least 24 hours before eating, to allow the flavours to combine. Delicious on toast (and toasted) or with a good biscuit such as a Digestive or an oatcake.

Posted 13th September 2017

In Recipes


Interview: Letitia Clark
Photographs: Dan Dennison