Potted Cheese

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This recipe for potted cheese is a great way of making otherwise unappealing bits of cheese into something tasty and delicious.

Serves 4

500g cheese odds and ends – any mixture seems to work – I had a little bit of Takenga Blue, a tired looking piece of camembert, some Takenga Gold and an end piece of Smoked Sheep Cheese
2 cloves garlic, roughly chopped
¼ cup dry white wine
freshly ground black pepper, to taste

1              Cut cheese in small pieces and place in a food processor. Add garlic, wine and a good grind of black pepper. Pulse to combine – the mixture should be creamy but not too soft.

2              Pack into small pots, cover and refrigerate until ready to use. The mixture also freezes well.

Serving suggestions: Spread on fresh bread or crackers and serve as a snack. Spread on bread of your choice, place under a preheated grill and grill until cheese is melted and browned.

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Recipe by Rachel Blackmore