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.
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25 comments on “Potted Leftover Cheese Ends”
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Please Pass the Recipe 
I`ve never even heard of something like this, but I love the idea!
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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…
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You are very welcome … And I think I might try it. It is such a great way to use cheeses!
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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!
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I had to laugh, on New Year’s eve a friend asked me where I had bought my cheese log! Happy 2016 Greitchen
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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!!!
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Happy 2016 Mimi, enjoy your potted cheese…
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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.
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The moudly stuff is more than a sentimental favourite for me, I love the flavour too. Your boys have good taste…
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what a great idea, I will definitely try this as I have a few bits of cheese in my fridge.
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It’s easy Joan, enjoy….
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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 . . .
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Jane Grigson alerted me to this great idea. Happy New Year Eha, I hop it’s filled with deliciousness
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What a great idea, Sandra! I think I have a few candidates lurking in my fridge at the moment…
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I’m always happy to have cheese ends for this very reason, enjoy.
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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. 🙂
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This is genius! I love it!
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Thanks, it IS a great idea, no one will know it’s leftovers….
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Lordy Lordy, I am so doing that with my Chrissy cheese ends for our very quiet NYE festivities. Thanks Mrs R.
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Cheery, enjoy your madeover leftover cheese and the quiet entry of 2016 🙂
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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
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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 🙂
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You’ve been lovely, thank you so much.
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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.
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A sharply flavoured element definitely helps…..
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