A Quartet of English and French Cheese Flavoured Butters

Ingredients

Camembert Butter

• 1/4 camembert cheese, rind removed
• 125 g softened salted butter or unsalted butter
• fresh ground black pepper

Roquefort Butter

• 100 g Roquefort cheese
• 150 g softened unsalted butter
• 1 tablespoon freshly chopped parsley
• fresh ground black pepper

Stilton and Green Peppercorn Butter

• 100 g Stilton cheese
• 150 g softened unsalted butter
• 1 tablespoon crushed green peppercorn

Cheddar and Garlic Butter

• 100 g grated mature farmhouse cheddar cheese
• 100 g softened salted butter or unsalted butter
• 1-2 garlic cloves, peeled and crushed
• 1 tablespoon finely chopped fresh lemon thyme leaves

Directions

1. 1

   CAMEMBERT BUTTER:.

2. 2

   (MAKES 190g).

3. 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. 4

   Shape into a log and roll it up in the foil.

5. 5

   Chill or freeze until required.

6. 6

   Lasts for up to 1 week in the fridge and 2 months in the freezer.

7. 7

   ROQUEFORT BUTTER:.

8. 8

   (MAKES 250g).

9. 9

   Prepare the same way as Camembert butter. Store the same way.

10. 10

    STILTON & GREEN PEPPERCORN BUTTER:.

11. 11

    (MAKES 250g).

12. 12

    Prepare the same way as Camembert & Roquefort butter.

13. 13

    Store the same way.

14. 14

    CHEDDAR & GARLIC BUTTER:.

15. 15

    (MAKES 225g).

16. 16

    Prepare the same way as the previous three butters.

17. 17

    Store the same way.

18. 18

    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.