Traditional Potted Cheese

This is always a winner. It works with pretty much any combination of cheeses- just make sure you have 350 g in total. Wrapped in foil this will last for several weeks in your fridge.

This is great if you have people coming around, a party or office shout.

Traditional Potted Cheese, serves 8 as an entree, total time 15 mins

Ingredients: Traditional Potted Cheese

175 g cheddar

125 g blue cheese

50 g brie, I use quite a firm one

3 tlbspn butter, softened

3 tlbspn creme fraiche

freshly ground black pepper

2 tlbspn freshly cut chives

Method: Traditional Potted Cheese

Have all the cheeses at room temperature.

Crumble the cheeses into a bowl, add the butter, creame fraiche, pepper and chives. Using your fingers mix everything together-ensuring that some texture is retained.

Oil a sheet of tin foil and roughly make to cheese into a log. Place the log onto the foil and roll to make and even log shape. Square off the ends. Refrigerate for several hours or overnight.

Serve with crackers or crostini.