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A Quartet of English and French Cheese Flavoured Butters

  • 4servings
  • 10minutes
  • 1224calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D
MineralsChromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 camembert cheese , rind removed

  2. 1/58 lb softened salted butter or 1/58 lb unsalted butter

  3. 0 1/52 lb Roquefort cheese

  4. 1 tablespoon freshly chopped parsley

  5. fresh ground black pepper

  6. 0 1/52 lb Stilton cheese

  7. 1/3 lb softened unsalted butter

  8. 1 tablespoon crushed green peppercorn

  9. 0 1/52 lb grated mature farmhouse cheddar cheese

  10. 1/52 lb softened salted butter or 1/52 lb unsalted butter

  11. 1 -2 garlic clove , peeled and crushed

  12. 1 tablespoon finely chopped fresh lemon thyme leaves

Instructions Jump to Ingredients ↑

  1. CAMEMBERT BUTTER:.

  2. (MAKES 190g).

  3. Process all the ingredients together in a food blender or processor, then scrape the mixture out and place it into a large piece of foil.

  4. Shape into a log and roll it up in the foil.

  5. Chill or freeze until required.

  6. Lasts for up to 1 week in the fridge and 2 months in the freezer.

  7. ROQUEFORT BUTTER:.

  8. (MAKES 250g).

  9. Prepare the same way as Camembert butter. Store the same way.

  10. STILTON & GREEN PEPPERCORN BUTTER:.

  11. (MAKES 250g).

  12. Prepare the same way as Camembert & Roquefort butter.

  13. Store the same way.

  14. CHEDDAR & GARLIC BUTTER:.

  15. (MAKES 225g).

  16. Prepare the same way as the previous three butters.

  17. Store the same way.

  18. Slice as needed and use as a topping for steaks, barbequed meats and poultry, grilled vegetables, grilled fish, breads, toast and scones, pasta dishes and add to sauces.

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