English Style Pounded Cheese Recipes

Steps:

• 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.

Steps:

• Rub the garlic vigorously on the inside of a saucepot. Add the wine and bring to a boil. Turn the heat down and add the Emmenthal and the Gruyere to the pot. Heat until all of the cheese is melted, stirring slowly and continuously to prevent lumps from forming.
• In a separate bowl, dissolve the cornstarch in the kirsch and add to the cheese mixture. Season with pepper and nutmeg, and continue to stir until the fondue is smooth. Remove the fondue from the heat and transfer into a fondue pot. Add the Stilton and fold into the fondue. Install the fondue pot in its stand and light the flame.
• Serve with French bread cubes. Dip the bread in the fondue and enjoy. It is important to stir the fondue occasionally to keep it smooth.

Steps:

• To make the port syrup, combine the port and brown sugar in a small saucepan over medium-high heat. Simmer gently until reduced to a light syrup (it will start to throw bigger bubbles and should be the consistency of maple syrup), about 3 minutes. Let cool to room temperature.
• Break the cheddar cheese into chunks and drop them into a food processor. Process until pureed. Add the butter, mustard, black pepper, and cayenne and process, stopping often to scrape down the sides, until whipped and smooth.
• Transfer the cheese to a shallow dish, break up the walnut halves and drop them on top, and drizzle with the port syrup.
• Note: The pounded cheese can be made a few hours ahead and kept at room temperature. Or it can be made the day before and kept in the refrigerator; just be sure to bring it back to room temperature before garnishing with the port syrup and nuts.