This recipe appears in Sally Fallon Morell’s book Nourishing Fats: Why We Need Animal Fats for Health and Happiness, and she made the cheese pictured above at P. A. Bowen Farmstead in Maryland. This recipe makes about 3 cups.
- 1 pound of aged cheddar cheese, grated. Raw cheese is recommended, not heated above 110°.
- ¼ cup butter, softened
- ¼ cup cup port wine
- ¾ cup creme fraiche
- ½ teaspoon cayenne pepper
- ½ teaspoon fish sauce – preferably Red Boat brand
- crackers or sourdough baguette, for serving
Combine all ingredients in a food processor until smooth. Transfer to a ramekin or a small soufflé dish. Serve at room temperature with crackers or toasted slices of sourdough baguette.🖨️ Print post
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