Cheese should be finely grated; if not, add to food processor and pulse well. Add the butter and process well into a paste. Add alcohol of choice and the mustard powder, cayenne, and ground mace, along with the splash of Worcestershire, if using. Pulse to combine, scrape down and continue to process until smooth and well combined. If possible, refrigerate for at least 24 hours before eating, to allow the flavors to combine.
Bring to room temperature before serving or it may be hard and crumbly. Delicious served spread on toasts or broiled on toast or with a good biscuit such as a Digestive or an oatcake.
Keywords: Alcohol, Appetizer, cheddar, Cheese, English, Jane Grigson, Maderia, Nuts and Seeds, port, sherry, walnuts.