Traditional English Potted Cheese Recipe

This English Potted Cheese Recipe is the most delicious! And it’s the best way to use up leftovers from your cheese tray. This recipe is sponsored by Columbia Crest.

You know how when you have friends over for an evening and you put out a cheese tray? And at the end of the night there are all these tiny random bits of cheese? And you can’t decide if you should keep them or throw them out? KEEP THEM!

And then turn those random bits of cheese into something spectacular.

Potted Cheese!

Traditional English Potted Cheese: A delicious way to transform cheese-tray-leftovers

Potted Cheese is an English spread served as an appetizer or snack. It’s traditionally made by blending together bits of cheese and clarified butter. Leftover bits of cheese are perfect!

The mixture is then put into little jars (or “pots”) and then topped with more clarified butter. Since clarified butter doesn’t have milk solids, it lasts longer than regular butter. This topmost layer therefore helped to preserve the cheese and give it a longer shelf life.

But don’t get caught up on the clarified butter thing. I’m all for making life easier. Since I know that the potted cheese is so delicious that it will be eaten within a couple of days, I don’t bother clarifying anything. I use regular unsalted butter. I put it into a food processor with all the small pieces of cheese (different kinds are fine, mix and match and throw in whatever you have). I add in a splash of red wine, some dry mustard, Worcestershire Sauce and salt and pepper to taste. Process it all together.

At this point you have to stop and taste it. It’s going to be different every time because you’re using different kinds of cheese every time and so how you season it is going to change. A bit more mustard, a bit more Worcestershire, a bit more salt and pepper or leave it alone.

Then you transfer it into ramekins. Smooth the tops. Cover with plastic wrap and refrigerate. I like to serve it slightly chilled. So I get it good and cold in the fridge and then I take it out about 10-15 minutes before serving. You’ll want it to still be cold but to be more spreadable.

Put out some bits of baguette, some crackers and a bottle of wine. I like to serve it with the same kind of wine that I added to the cheese mixture. In this case it’s the Columbia Crest Grand Estates Merlot, a very cheese-friendly wine with aromas of chocolate and cherries and dark fruit flavors.

English Potted Cheese

This is such a delicious appetizer or snack. In fact, it’s so good that nobody will ever ever ever guess that it comes from the leftovers of your last party.

And now, here’s my recipe for English Potted Cheese:



Traditional English Potted Cheese

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6-8 servings


This English Potted Cheese Recipe is the most delicious! And it’s the best way to use up leftovers from your cheese tray.


  • ½ lb. cheese (I suggest using 4 oz. Cheddar, 2 oz. Brie and 2 oz. Stilton)
  • 6 Tbsp. unsalted butter, softened
  • 2 Tbsp. Columbia Crest Grand Estates Merlot Wine
  • ½ tsp. dry mustard powder
  • ½ tsp. coarse black pepper
  • ¼ tsp. salt
  • 1 small dash of Worcestershire sauce
  • Baguette slices and/or crackers for serving


  1. Shred any hard cheeses and chop or crumble softer ones. Place in a food processor with the butter, Merlot red wine, mustard powder, black pepper, salt and Worcestershire.
  2. Pulse until mostly smooth. Taste and add more salt and/or pepper, if desired.
  3. Divide the cheese mixture among 3 (4 oz.) ramekins. Use a knife to smooth the tops.
  4. Wrap in plastic wrap and refrigerate until very cold, at least 2 hours.
  5. Remove from the refrigerator 10 minutes before serving. Serve in ramekins alongside sliced baguette or crackers for spreading the potted cheese onto.

Here’s another recipe that’s perfect for leftover cheese. This Cheesy Bacon and Roasted Pepper Dip recipe calls for mozzarella but you can absolutely use any combination of cheese that you have.

Easy Hot Cheese Dip with Bacon and Roasted Peppers, in Christmas colors! #appetizer #Christmas #recipe

Disclosure: Columbia Crest compensated me to develop this recipe, photograph it and promote it on my blog and on social media. All opinions are my own.

9 responses to “Traditional English Potted Cheese Recipe”

  1. Sylvie says:

    Any suggestion to replace the 2tbsps of wine?

    • Christine Pittman says:

      I would try yogurt for tang and some slight liquid. You might need to thin it out with a bit of water so that things blend together well. Hope that helps, Sylvie!

  2. laura says:

    Hello. Look forward to trying this. I made potted cheese once, using just aged cheddar, butter, and some sherry.

  3. […] October: Traditional English Potted Cheese […]

  4. Carly says:

    I don’t understand “leftover cheese”. ;)

    I always put out a cheese plate at the kids’ family parties. I will definitely do this with any leftovers after Laine’s party in a few weeks.

  5. Sandhya says:

    I now wish I could attend one of your parties!

    As for clarified butter, it’s a staple in Indian cuisine. Jars of the stuff can be usually be bought where Indian ingredients, papads, and the like are available. At small stores. If I ever make it to FL, I’ll bring ya a jar!

    Thanks for the great recipe idea! Brilliant!

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