from one generation to the next
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.
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.