Potted cheddar with ale & mustard

• extra mature cheddar cheese↗250g g

  chopped

• butter↗140g g
• ale↗1 tbsp tbsp
• wholegrain mustard↗1 tbsp tbsp
• thyme sprig↗1

  (optional)

Step-by-step instructions

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.