We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Potted Cheese
Autumn 2006
On sale at his store, Tony de Luca's potted cheese is delicious spread on toast or crostini. Any hard, sharp cheese can be used but Tony uses six-year-old raw milk cheddar from Quebec. Potted cheese will keep for several weeks in the refrigerator as long as the butter seal is not broken.
Serves 8 to 10
1 lb (500 g) hard, sharp cheese
1 tsp (5 mL) mustard powder
½ tsp (2 mL) nutmeg
¼ tsp (1 mL) cayenne
2/3 cup (150 mL) off-dry white wine, such as an off-dry Riesling
¼ cup (50 mL) butter, melted
1. Place cheese, mustard powder, nutmeg and cayenne in a food processor and process until smooth.
2. Add wine slowly, making sure it is absorbed before adding more. When mixture is creamy and smooth, pack it into a large pot or several smaller ones, pressing down to remove air pockets. Gently pour melted butter over the top. Set aside and allow butter to set.
Serves 8 to 10
