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.