Traditional English Potted Cheese

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 6-8 servings 1x
  • Category: Appetizer
  • Method: Mix
  • Cuisine: British


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. wine (I used Merlot)
  • 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.