Pottost cheddar med ale och senap
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Pottost cheddar med ale och senap

Gör den här pottost cheddaren som en julklapp, eller servera den med drinkar, kex och grovt bröd efter middagen. Perfekt för att använda rester från ostfatet

⏱️15 min
🍽️6 portioner
2.5
🇬🇧 Brittisk🍎 Mellanmål

👩‍🍳 Gör så här

⏱️ Äggklocka
  1. 1
    Put the cheese, 100g butter and ale in a food processor. Blitz until creamy and well combined. Stir in the mustard, then pack into a large sterilised jar, ramekin or ceramic pot, making sure to eliminate any air pockets.
  2. 2
    Melt the remaining butter and leave to sit for a minute to let the fat separate from the milk solids (these will form a milky puddle at the bottom). Pour the clear fat over the cheese, leaving the milk solids in the pan. Place a thyme sprig on top, if using, and chill for a few hours. The sealed cheese will keep for a couple of months in the fridge. Once you’ve cracked the buttery crust, use up within a week.