English Style Pounded Cheese

1. 1

   In small, heavy bottomed bowl, mix softened butter, Port, honey, curry powder and pepper. Don't worry if the Port doesn't blend with butter right away. Add both cheeses.

2. 2

   Using a pestle or the bottom of a heavy cup, mash cheeses with the other ingredients until Port is incorporated into butter and cheeses, leaving some discernible bits of cheese.

3. 3

   Scrape into a cup, jar, or crock. Swirl melted butter over the surface. Chill.

4. 4

   This will keep well in the fridge for up to 3 days.

5. 5

   Serve with bread of crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.