English Style Pounded Cheese |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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An old English treat best nibbled long after dinner with dessert wines or strong coffees. This should be served with rustic crackers of bread rusks, and a dessert wine, or a red Port or Sherry. Recipe by Jennifer Low, published in Canadian House and Home, Nov-08 Ingredients:
2 tablespoons unsalted butter, softened |
1 tablespoon port wine |
2 teaspoons liquid honey |
1/8 teaspoon curry powder |
1/8 teaspoon black pepper |
1/2 cup limburger cheese, diced into small cubes |
1/4 cup cheddar cheese, coarsely grated |
1/2-1 teaspoon melted butter |
Directions:
1. In small, heavy bottomed bowl, mix softened butter, Port, honey, curry powder and pepper. Don't worry if the Port doesn't blend with butter right away. Add both cheeses.
2. Using a pestle or the bottom of a heavy cup, mash cheeses with the other ingredients until Port is incorporated into butter and cheeses, leaving some discernible bits of cheese.
3. Scrape into a cup, jar, or crock. Swirl melted butter over the surface. Chill.
4. This will keep well in the fridge for up to 3 days.
5. Serve with bread of crackers.
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