Description of this recipe
Potted Cheddar with Ale & Mustard is a delightful, intensely flavored cheese spread, perfect for festive gatherings, casual snacking, or elevating a simple sandwich. This recipe combines sharp, mature cheddar with the subtle bitterness of ale and the zesty kick of whole-grain mustard, creating a complex and satisfying taste experience. Enrobed in a protective layer of clarified butter, this potted cheddar offers a luxurious texture and a surprisingly long shelf life.
Why you will love this recipe
This recipe isn’t just about creating a delicious cheese spread; it’s about preserving a culinary tradition. Potted cheese has a long and fascinating history, enjoyed for centuries as a way to extend the life of cheese and add unique flavor profiles. This modern take on a classic is surprisingly easy to make, requires minimal ingredients, and delivers a flavor punch that will impress your guests. You’ll love the creamy texture, the rich, savory taste, and the versatility of this delightful spread. It’s a conversation starter, a crowd-pleaser, and a delicious way to enjoy the best of British cheese. Plus, the satisfying process of making it yourself, from grating the cheese to carefully pouring the clarified butter, is a rewarding experience in itself. The ability to make this in advance and have it ready for impromptu gatherings is another significant advantage.
Introduction
Potted cheese, a time-honored tradition, offers a unique and flavorful way to enjoy cheese, extending its shelf life while enriching its taste. This Potted Cheddar with Ale & Mustard recipe pays homage to this classic culinary technique, transforming a simple block of cheddar into a sophisticated spread perfect for entertaining or enjoying as a special treat. The combination of sharp cheddar, the malty notes of ale, and the tangy bite of whole-grain mustard creates a harmonious blend of flavors that is both comforting and exciting. The clarified butter seal not only preserves the cheese but also adds a luxurious richness that elevates the entire experience. This recipe is perfect for food lovers who appreciate traditional flavors and enjoy creating homemade delicacies. The key is to use high-quality ingredients, especially the cheddar cheese. An extra mature cheddar provides the depth of flavor that is essential for a truly exceptional potted cheese.
Ingredients:
- 250g extra mature cheddar cheese, chopped
- 140g unsalted butter
- 1 tbsp ale (a dark ale or bitter works best)
- 1 tbsp whole-grain mustard
- 1 sprig fresh thyme (optional, for garnish)
Preparation:
Step 1: Prepare the Cheese. Begin by chopping the extra mature cheddar cheese into small pieces. This will help it blend smoothly and evenly in the food processor. Ensure there are no large chunks remaining. The finer the chop, the creamier your final product will be. Consider grating a portion of the cheese finely if you desire an even smoother consistency.
Step 2: Blend the Cheese Mixture. Place the chopped cheddar cheese, 100g (approximately 7 tablespoons) of butter, and the tablespoon of ale into a food processor. Pulse the mixture initially to break down the cheese into smaller pieces. Then, process continuously until the mixture becomes creamy and well combined. This may take a few minutes, so be patient and scrape down the sides of the food processor periodically to ensure everything is evenly incorporated. The mixture should be smooth and homogenous, with no visible lumps of cheese.
Step 3: Add the Mustard. Once the cheese mixture is creamy, add the tablespoon of whole-grain mustard. Stir the mustard in thoroughly, either by pulsing the food processor a few times or by hand using a spatula. Ensure the mustard is evenly distributed throughout the cheese mixture for a consistent flavor in every bite.
Step 4: Pack the Potted Cheddar. Choose a large sterilized jar, ramekin, or ceramic pot to store the potted cheddar. Sterilizing the container is essential for extending the shelf life of the cheese. You can sterilize it by boiling it in water for 10 minutes or by running it through a hot dishwasher cycle. Pack the cheese mixture firmly into the prepared container, pressing down with a spatula to eliminate any air pockets. Air pockets can lead to spoilage, so take your time and ensure the cheese is tightly packed. Leave about a centimeter of space at the top of the container for the butter seal.
Step 5: Clarify the Butter. Melt the remaining 40g (approximately 3 tablespoons) of butter in a small saucepan over low heat. Allow the melted butter to sit for a minute or two, undisturbed. This allows the fat to separate from the milk solids. The milk solids will settle to the bottom of the pan and form a milky puddle. Carefully pour the clear, golden fat (clarified butter) over the cheese in the container, leaving the milk solids in the pan. The clarified butter acts as a protective seal, preventing air from reaching the cheese and extending its shelf life.
Step 6: Garnish and Chill. If desired, place a fresh sprig of thyme on top of the clarified butter for an aromatic and visually appealing garnish. The thyme will infuse a subtle herbal note into the butter, enhancing the overall flavor of the cheese. Cover the container tightly with a lid or plastic wrap and chill in the refrigerator for at least a few hours, or preferably overnight. This allows the flavors to meld together and the butter to solidify, creating a firm and flavorful potted cheddar.
COOKING Rating:
Easy
Serving Suggestions:
Serve Potted Cheddar with Ale & Mustard with crusty bread, crackers, oatcakes, or apple slices. It’s also a delightful addition to a cheese board or charcuterie platter. Consider pairing it with a dark ale or a crisp white wine. Spread it on sandwiches or use it as a flavorful dip for vegetables.
Tips:
- For a smoother texture, use a high-speed blender instead of a food processor.
- Experiment with different types of ale and mustard to customize the flavor to your liking. A stout or porter will impart a richer, more robust flavor, while a Dijon mustard will add a sharper, tangier kick.
- Ensure the cheese is well-sealed under the clarified butter to prevent spoilage.
- If you don’t have time to clarify the butter, you can use melted butter, but the shelf life will be shorter.
- For a vegetarian option, ensure the cheese you use is made with vegetarian rennet.
- Adjust the amount of mustard to your preference. Some may prefer a milder flavor and use less mustard.
- If you don’t have a food processor, you can grate the cheese finely and mix all the ingredients by hand, ensuring they are well combined.
Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes (plus chilling time)
Nutritional Information (per serving, approximate):
- Calories: 250
- Protein: 12g
- Sodium: 300mg
Conclusion
Potted Cheddar with Ale & Mustard is a delightful and easy-to-make cheese spread that is sure to impress. Its rich, complex flavors and creamy texture make it a perfect addition to any gathering or a special treat to enjoy on your own. This recipe is a wonderful way to explore the tradition of potted cheese and create a unique and memorable culinary experience. The versatility of this spread allows for endless possibilities, from serving it with crusty bread to incorporating it into sandwiches or dips. With its long shelf life and impressive flavor, Potted Cheddar with Ale & Mustard is a must-try for any cheese lover.
Questions and Answers about this Recipe:
Q1: How long does Potted Cheddar with Ale & Mustard last in the refrigerator?
A: If properly sealed with clarified butter and stored in a sterilized container, Potted Cheddar with Ale & Mustard can last for up to two months in the refrigerator. However, once you break the seal of the butter, it’s best to consume it within a week to ensure optimal flavor and freshness. Always check for any signs of spoilage, such as mold or an off smell, before consuming. Storing it at a consistent temperature in the coldest part of your refrigerator will also help to prolong its shelf life. Make sure to always use a clean utensil to scoop out the cheese each time to avoid introducing bacteria.
Q2: Can I use a different type of cheese instead of extra mature cheddar?
A: While extra mature cheddar is highly recommended for its sharp and intense flavor, you can certainly experiment with other types of hard cheeses. A good-quality mature cheddar, Red Leicester, or even a Gruyere could work well. Keep in mind that the flavor profile will change depending on the cheese you choose. If you opt for a milder cheese, you may want to increase the amount of mustard or ale to compensate and add more depth of flavor. It’s also important to ensure that the cheese you use is firm and not too soft, as this will affect the final texture of the potted cheese.
Q3: What if I don’t have ale? Can I use something else?
A: If you don’t have ale on hand, you can substitute it with other flavorful liquids, though the taste will be slightly different. Dark beer, such as stout or porter, would be a good alternative. You could also use a splash of dry sherry or even a strong beef broth for a savory twist. In a pinch, a tablespoon of Worcestershire sauce mixed with a tablespoon of water could provide a similar umami boost. However, ale offers a unique malty flavor that complements the cheese and mustard, so it’s worth seeking out if possible. Consider visiting a local brewery or specialty beer store to find a suitable ale for your recipe.
Q4: Is clarifying the butter essential, or can I just use melted butter?
A: Clarifying the butter is highly recommended, as it removes the milk solids and water, resulting in a pure fat that forms a more effective seal against air and moisture. This extends the shelf life of the potted cheddar significantly. If you use regular melted butter, the milk solids can contribute to spoilage and reduce the shelf life. However, if you plan to consume the potted cheddar within a few days, using melted butter is an acceptable shortcut. Just be sure to store it properly in the refrigerator and check for any signs of spoilage before consuming. The difference in texture is also noticeable, as clarified butter creates a smoother and more luxurious seal.
Q5: Can I add other ingredients to customize the flavor further?
A: Absolutely! Potted Cheddar with Ale & Mustard is a versatile base that can be customized to your liking. Consider adding a pinch of cayenne pepper for a subtle kick, a sprinkle of smoked paprika for a smoky flavor, or a handful of chopped walnuts for added texture and nutty flavor. You could also experiment with different herbs, such as rosemary or sage, instead of thyme. A teaspoon of horseradish or a dash of hot sauce could also be added for extra zing. Just be mindful of the overall balance of flavors and avoid adding too many ingredients, as this could overwhelm the taste of the cheddar. Always taste as you go and adjust the seasonings to your preference.
