Pounded Cheese

Original Recipe

Cut one pound of good mellow Cheddar, Cheshire, or North Wiltshire cheese into thin bits, add to it two and if the Cheese is dry, three ounces of fresh butter, pound and rub them well together in a mortar till it is quite smooth.

Obs.- When cheese is dry, and for those whose digestion is feeble, this is the best way of eating it and spread it on Bread, it makes an excellent Luncheon or Supper.

N.B. The piquance of this buttery, caseous relish, is sometimes increased by pounding with it Curry Powder, Ground Spice, Cayenne Pepper, and a little made mustard; and some moisten it with a glass of Sherry.

If pressed down hard in a jar, and covered with clarified butter, it will keep for several days in cool weather.

Modern Adaptation

2 cups grated cheese (assorted hard, sharp cheese such as cheddar or Romano)
¼ cup butter
2 teaspoons prepared mustard
¼ teaspoon cayenne pepper
1 teaspoon curry powder
1 tablespoon sherry

Using either food processor or mixer, combine all ingredients until smooth. Adjust spice according to taste.

Yield: 1½ cups of spread

Reprinted from Old Sturbridge Village Cookbook (Globe Pequot Press, 1995), with permission.