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Makes about 3 cups
- 1 pound aged, raw Cheddar cheese, grated
- 1/4 cup butter, softened
- 1/4 cup port wine
- 3/4 cup crème fraîche
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon fish sauce (preferably Red Boat brand)
- Crackers or sourdough baguette, for serving
Place all ingredients in a food processor and blend until smooth. Transfer to a crock, cover and store in the refridgerator. Allow to come to room temperature before serving.
This recipe comes from Sally’s new book Nourishing Fats.
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Recipes are a great idea! How about a print button to isolate the recipe on just one page free from the headers and sidebars? Thanks.
Thanks for the suggestion! We are looking into adding a print button.
The print button should now be working.
Could you please, post a recipe for creme fraiche?
there is a recipe on p. 84 of the book Nourishing Traditions.
also, here is a simple recipe https://www.seriouseats.com/recipes/2011/02/how-to-make-creme-fraiche-in-1-easy-step.html
Thank you! 🙂