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Hfs1- Somerset Potted Cheddar With Walnuts - Ba 2/83

cheese, ethnic, side dishes

1 lb cheddar cheese; crumbled or coarsely grat
3/4 cup (1-1/2 sticks) unsalted butter; room temperature
2 tablespoon dry sherry
1/2 teaspoon worcestershire sauce
1 salt and freshly ground pepper
4 oz walnuts (about 1 cup); coarsely chopped

Combine cheese and butter in large bowl of electric mixer and blend well. Mix in sherry and Worcestershire sauce with salt and pepper to taste. Add walnuts and mix until evenly distributed. Taste and adjust seasoning. Pack cheese mixture into crock and seal tightly. Refrigerate until ready to use. Let cheese stand at room temperature for 1 hour before serving. "Hearty Farmhouse Suppers" "Bon Appetit" magazine, February, 1983 Typos by Jeff Pruett

Yield: 6 servings

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