Potted Cheese

• 1/2 pounds Cheese, A Mixture Of Sharp And Mild Is Best
• 1 teaspoon Dry Mustard
• 1/2 cups Good Beer
• 1/2 cups Butter, At Room Temperature
• 1 teaspoon Worcestershire Sauce
• 1/2 teaspoons Cinnamon
• 1/2 teaspoons Smoked Paprika
• Freshly Ground Pepper
• Pinch Of Cayenne Pepper
• 2 Tablespoons Ghee Or Clarified Butter (optional, For Storing More Than A Week)

1. Grate or chop the cheese into a fine consistency.
2. Place in a bowl and add the mustard and beer.
3. Let sit at room temperature for several hours until the cheese softens.
4. Add the mixture to a food processor along with the soft butter, Worcestershire, cinnamon, smoked paprika, pepper, and cayenne.
5. The texture should be smooth and the flavor assertive.
6. Adjust the seasoning to your tastes.
7. Pack the mixture into a small glass mason jar, making sure to press down with the back of a spoon to eliminate any air bubbles.
8. Store in the refrigerator until hard.
9. To store it beyond a week, melt ghee or clarified butter in a small bowl and pour it over the top of the jar.
10. Refrigerate until hardened.
11. This will help preserve it.
12. To serve, let come to room temperature so that it has a spreadable consistency.

cheese, dry mustard, butter, worcestershire sauce, cinnamon, paprika, freshly ground pepper, cayenne pepper, butter

Taken from tastykitchen.com/recipes/appetizers-and-snacks/potted-cheese/ (may not work)