A Quartet of English and French Cheese Flavoured Butters

• 14 camembert cheese, rind removed
• 125 g softened salted butter or 125 g unsalted butter
• fresh ground black pepper
• 100 g Roquefort cheese
• 150 g softened unsalted butter
• 1 tablespoon freshly chopped parsley
• fresh ground black pepper
• 100 g Stilton cheese
• 150 g softened unsalted butter
• 1 tablespoon crushed green peppercorn
• 100 g grated mature farmhouse cheddar cheese
• 100 g softened salted butter or 100 g unsalted butter
• 1 -2 garlic clove, peeled and crushed
• 1 tablespoon finely chopped fresh lemon thyme leaves

1. CAMEMBERT BUTTER:.
2. (MAKES 190g).
3. Process all the ingredients together in a food blender or processor, then scrape the mixture out and place it into a large piece of foil.
4. Shape into a log and roll it up in the foil.
5. Chill or freeze until required.
6. Lasts for up to 1 week in the fridge and 2 months in the freezer.
7. ROQUEFORT BUTTER:.
8. (MAKES 250g).
9. Prepare the same way as Camembert butter.
10. Store the same way.
11. STILTON & GREEN PEPPERCORN BUTTER:.
12. (MAKES 250g).
13. Prepare the same way as Camembert & Roquefort butter.
14. Store the same way.
15. CHEDDAR & GARLIC BUTTER:.
16. (MAKES 225g).
17. Prepare the same way as the previous three butters.
18. Store the same way.
19. Slice as needed and use as a topping for steaks, barbequed meats and poultry, grilled vegetables, grilled fish, breads, toast and scones, pasta dishes and add to sauces.

camembert cheese, butter, fresh ground black pepper, roquefort cheese, butter, freshly chopped, fresh ground black pepper, stilton cheese, butter, green peppercorn, cheddar cheese, butter, garlic, thyme

Taken from www.food.com/recipe/a-quartet-of-english-and-french-cheese-flavoured-butters-228627 (may not work)