Posts Tagged ‘cheese party platters’

How to make a Potted cheese

Thursday, December 4th, 2008

Any hard cheese or blue-veined cheese can be potted.

When sealed with a clarified butter, a potted cheese will keep for a long time if stored in a cool pantry. If you store it in the refrigerator, make sure that you cover it with foil as well as the clarified butter to preserve it and keep it fresh.

For more how-to make homemade cheese recipes—from milk cheeses, to cream cheeses, etc, go to the ‘Recipe’ category of Cheeses are remarkably simple to make, and the satisfaction of not having any preservatives in your cheeses that you are serving to friends and family is rewarding!)

Potted Herb Cheese is an old English recipe and is packed in glass jars with well-fitting lids. This recipe makes good use of your fresh organic garden herbs. Glass canisters, crockery or mason jars are also suitable containers to display and impressively serve your potted cheese.


3 cups grated Cheddar cheese

1 T whipping cream

2 T sherry

6 T butter

tsp chopped fresh chives

2 tsp fresh tarragon leaves, finely chopped

2 tsp fresh finely chopped sage

1 tsp fresh finely chopped thyme

1 T finely chopped parsley leaves (no stems) Clarified Butter

  1. Place all the ingredients, except the clarified butter, into the top of a double boiler, then put it over hot water on medium heat.
  2. <!–[endif]–>Stir continuously until the cheese and butter melt and the mixture is thoroughly blended.
  3. Then pour it into a pint jar and chill until it is cold.

  4. . Cover the potted cheese with a ¼ inch deep layer of clarified butter.

  5. Cover with a tight-fitting lid and store in the refrigerator.To Serve: allow the cheese to stand and come to room temperature, then accompany with hot buttered toast fingers, or tiny hot biscuits. Delicious!