A Quartet of English and French Cheese Flavoured Butters

READY IN: 10mins
Recipe by French Tart

A selection of my four favourite "cheesy" flavoured butters..... Cheddar & Garlic Butter, Camembert Butter, Roquefort Butter and Stilton & Green Peppercorn Butter. These can be prepared well ahead of time and stored in the fridge or the freezer. I then cut off rounds or slices, as and when I need them. My favourite uses for these wonderful cheese butters are as toppings for steaks, grilled fish and vegetables. They are also wonderful spread and melted on ciabatta, a baguette or good artisinal bread - a meal in themselves!! I have also popped a slice or two into pasta dishes or white and any savoury sauces, for that extra cheesy zing!

Top Review by Caroline Cooks

Confession: I made a trio--without the Stilton and green peppercorn...the Stilton I had--ran off with the butcher last weekl.LOL and I could find a replacement... However, the rest were TDF, FT!!!! Served them on crackers and Green Peppers--go figure, but delicious--with some wine (you woulda killed me if not. LOL) will use the left-overs on veggies and toasties this week... EXCELLENT!

Ingredients Nutrition


  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.
  8. (MAKES 250g).
  9. Prepare the same way as Camembert butter. Store the same way.
  11. (MAKES 250g).
  12. Prepare the same way as Camembert & Roquefort butter.
  13. Store the same way.
  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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