Recipe by Barefoot Beachcomber
An old English treat best nibbled long after dinner with dessert wines or strong coffees. This should be served with rustic crackers of bread rusks, and a dessert wine, or a red Port or Sherry. Recipe by Jennifer Low, published in Canadian House and Home, Nov-08
- 2 tablespoons unsalted butter, softened
- 1 tablespoon port wine
- 2 teaspoons liquid honey
- 1⁄8 teaspoon curry powder
- 1⁄8 teaspoon black pepper
- 1⁄2 cup Limburger cheese, diced into small cubes
- 1⁄4 cup cheddar cheese, coarsely grated
- 1⁄2-1 teaspoon melted butter
Directions See How It's Made
- 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.
- 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.
- Scrape into a cup, jar, or crock. Swirl melted butter over the surface. Chill.
- This will keep well in the fridge for up to 3 days.
- Serve with bread of crackers.