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Potted Herb Cheese

Here is a grand way to use up bits of leftover cheeses and an excellent nibble to have on hand: store in the fridge and simply bring to room temperature to serve. If you can’t find chervil, sub in 1 tbs. chopped flat-leaf parsley and 1 tbs. celery leaves (from the heart) to approximate its lovely but elusive taste. This is delicious with crackers too if you haven’t got bread on hand — either way, pour the drinks and enjoy!

Potted Herb Cheese

4 ½ oz. cheddar (preferably British), grated
4 ½ oz. some other firm cheese, grated
7 tbs. unsalted butter at room temperature
2 tbs. Madeira
1 tbs. finely chopped chives
2 tbs. finely chopped chervil
country bread, to serve

Put the cheese and butter into a food processor and blend. Add the Madeira and process until the mixture is smooth.

Turn into a bowl and thoroughly mix in the herbs. Check the seasoning.

Put into individual pots or ramekins and serve as a starter or snack with plenty of toasted country bread.

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