Cheshire Potted Cheese
This is an excellent way to use up odd bits of cheese. They can be grated up together. As long as the butter seal is unbroken, this mixture keeps in the refrigerator for several weeks.
225 Gram Cheshire cheese, grated (8 oz)
50 Gram Butter, softened (2 oz)
1/4 Teaspoon Ground mace or allspice
2 Tablespoon Sweet sherry or Madeira
Melted butter, for sealing
Mix the cheese with the softened butter and spice. The exact amount of butter will depend on how dry or moist the cheese is. Beat thoroughly. Add the sherry and mix again.
Put the mix into small pots or ramekins, pressing it down well and smoothing the tops. Cover each with melted butter and store in the refrigerator. Remove from the refrigerator about 1 hour before serving. Spread on toast or bread with fruit and celery.