Please Pass the Recipe

from one generation to the next

Potted Leftover Cheese Ends


I come from a long line of cheese lovers, in fact one of my earliest food memories is tasting blue veined cheese with my paternal grandparents. They passed their passion for good cheese onto my Dad, and he to me. Perhaps it’s a genetic trait because my kids and grandkids love artisan cheeses too.

It’s not unusual for me to have a collection of cheese ends after a family get together. Rather than eating scraps I like to reinvent them into something new and exciting.  After Christmas I turned the picked over cheese ends into a legitimate “new” dish. The walnut encrusted cheese shapes I made are tucked into the back of the fridge to serve with drinks on New Year’s Eve.

This is not the first time I’ve shared a potted cheese recipe with you, but because it’s such a useful, economical and delicious makeover for unloved cheese ends I thought it was worth sharing a variation on the original.

I had small pieces of aged cheddar and gorgonzola dolce and some very runny brie, about 180g in total so I made the weight up with a piece of the generic sharp cheese I keep for cooking.

These quantities make three 100g potted cheese shapes.

Potted Cheese

250g cheese mixed ends,

60g softened cream cheese, (I used lactose free)

60g softened cultured butter

1 tablespoons brandy

1/2 cup walnuts, chopped medium fine

Coarsely rate the cheese or cut into small pieces.

Cream the butter, cream cheese and brandy together in your food processor until smooth.

With the motor running gradually add the cheese, then continue processing until almost smooth.

Divide the cheese mixture into three.

Spoon onto a square of plastic wrap then use the wrap to help you shape and roll the cheese into evenly shaped logs or truckles.

Chill until firm.

Roll the cheese logs in the chopped walnuts pressing firmly to embed them into the surface.

Wrap the potted cheese logs in clean plastic wrap and refrigerate until needed.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

25 comments on “Potted Leftover Cheese Ends

  1. OldCountryGirl
    January 20, 2016

    I`ve never even heard of something like this, but I love the idea!

    Like

    • ladyredspecs
      January 20, 2016

      I love that blogging introduces new stuff into my cooking repetoire, Do try the potted cheese recipe, it’s a great way to use cheese ends and tastes seriously good. Thanks for dropping by…

      Liked by 1 person

      • OldCountryGirl
        January 20, 2016

        You are very welcome … And I think I might try it. It is such a great way to use cheeses!

        Liked by 1 person

  2. Gretchen
    January 2, 2016

    What a brilliant idea. I’ve done something similar but never thought to put brandy in it. We always have cheese ends too. Our family are big cheese lovers, I was raised in the dairy state and site that as my reason for loving cheese so much!

    Like

    • ladyredspecs
      January 2, 2016

      I had to laugh, on New Year’s eve a friend asked me where I had bought my cheese log! Happy 2016 Greitchen

      Like

  3. chef mimi
    January 1, 2016

    I first read about this in a Jacques Pepin book – can’t remember what he called it, but his father would mix all of the leftover cheese together – I think he also added a little brandy – and created a potted cheese. Thanks for reminding me about this – I think I’ve only remembered once to make it! Happy New Year Sandra!!!

    Like

  4. marymtf
    December 31, 2015

    Eeuw, blue vein cheese, I said to my sons. Don’t eat that mouldy stuff. They love that mouldy stuff now and accuse me of being a bad influence.

    Like

    • ladyredspecs
      January 2, 2016

      The moudly stuff is more than a sentimental favourite for me, I love the flavour too. Your boys have good taste…

      Like

  5. joanfrankham
    December 30, 2015

    what a great idea, I will definitely try this as I have a few bits of cheese in my fridge.

    Like

  6. Eha
    December 30, 2015

    Can’t believe we are within 23 hours of the New Year! May it be a wondrously happy one for you!! Great idea: never throwing out cheese ends was instilled into me by Jamie Oliver a long time ago – he collects, freezes and grates with great success . . this one easy, fast and fun . . .

    Like

    • ladyredspecs
      December 30, 2015

      Jane Grigson alerted me to this great idea. Happy New Year Eha, I hop it’s filled with deliciousness

      Like

  7. ardysez
    December 30, 2015

    What a great idea, Sandra! I think I have a few candidates lurking in my fridge at the moment…

    Like

  8. Tasty Eats Ronit Penso
    December 30, 2015

    One of my favorite ways to utilize cheese leftovers! I’m usually too lazy to form a log and just put the mixture in a bowl with the nuts on top, but no doubt your presentation is better by far. 🙂

    Like

  9. potlucktam
    December 29, 2015

    This is genius! I love it!

    Like

    • ladyredspecs
      December 30, 2015

      Thanks, it IS a great idea, no one will know it’s leftovers….

      Like

  10. Lisa @ cheergerm
    December 29, 2015

    Lordy Lordy, I am so doing that with my Chrissy cheese ends for our very quiet NYE festivities. Thanks Mrs R.

    Like

  11. Sabiscuit
    December 29, 2015

    I am cross that I didn’t think of this myself. Thank you so much. I look forward to more innovative culinary ideas in the year ahead. xo

    Like

    • ladyredspecs
      December 29, 2015

      Thanks, it’s an old English idea, one well worth trying, it’s very flexible, apply your own touch. Hopefully I can continue to inspire 🙂

      Liked by 1 person

      • Sabiscuit
        December 29, 2015

        You’ve been lovely, thank you so much.

        Like

  12. Debi @ My Kitchen Witch
    December 29, 2015

    Lovely way to use up those cheese ends of which I have many in the refrigerator, too small to put out on the cheese board. I expect that getting the right combination of cheeses in these nut encrusted logs is the key to a good taste.

    Liked by 2 people

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Information

This entry was posted on December 29, 2015 by in Dips and Spreads, FODMAP diet, Food, Gluten Free, Light Savoury Dishes, Snacks and tagged , , .
%d bloggers like this: