“An old English treat best nibbled long after dinner with dessert wines or strong coffees. This should be served with rustic crackers of bread rusks, and a dessert wine, or a red Port or Sherry. Recipe by Jennifer Low, published in Canadian House and Home, Nov-08”
READY IN:
10mins
SERVES:
8
YIELD:
3/4 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. In small, heavy bottomed bowl, mix softened butter, Port, honey, curry powder and pepper. Don't worry if the Port doesn't blend with butter right away. Add both cheeses.
  2. Using a pestle or the bottom of a heavy cup, mash cheeses with the other ingredients until Port is incorporated into butter and cheeses, leaving some discernible bits of cheese.
  3. Scrape into a cup, jar, or crock. Swirl melted butter over the surface. Chill.
  4. This will keep well in the fridge for up to 3 days.
  5. Serve with bread of crackers.

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