Old English Potted Cheese

Old English Potted Cheese


  • 8 to 9 ounces grated cheese, (a mixture of hard cheeses such as cheddar, Double Gloucester, Cheshire, and Lancashire are recommended) (250 grams)
  • 6 tablespoons (3 ounces) butter, at room temperature (90 grams)
  • 2 tablespoon sherry (or Madeira or port)
  • 1/2 teaspoon mustard powder (Coleman’s works great)
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground mace (substitute allspice)
  • a splash of Worcestershire sauce (optional)


  • 1/3 cup walnuts, finely chopped (reserve some as halves for decoration) (60grams)
  • melted clarified butter (optional)


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.


  • Add the walnuts to cheese, place in a ramekin and top with walnut halves.
  • Form the cheese into small cakes and roll in walnuts, topping each small cake with a walnut half.
  • To preserve and keep potted cheese longer, dispense with walnuts, place in ramekins and cover with a layer of clarified butter. (Keeps for several weeks just fine as is, especially if made and kept “clean.”)

Keywords: Alcohol, Appetizer, cheddar, Cheese, English, Jane Grigson, Maderia, Nuts and Seeds, port, sherry, walnuts.

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