Potted Cheddar with Bacon and Shallots

Potted Cheddar with Bacon and Shallots

16 servings
The combination of bacon, heritage organic, grass-fed cheddar and caramelized shallots blends together beautifully for a satisfying potted cheese spread.   It assembles in about a half hour. I spread it against homemade crackers or toasted sourdough bread, or take it along to potlucks and holiday parties.

Ingredients

  • 2 tablespoons ghee
  • 8 ounces bacon
  • 2 medium shallots

    sliced paper thin

  • 12 ounces sharp cheddar cheese
  • 1 cup heavy cream
  • 2 tablespoons dry sherry

Directions

  1. 1

    Melt ghee in a pan and fry bacon over medium-high heat until cooked through and crispy. Remove the bacon from the pan, and set the strips on a pan to cool slightly. Drain the bacon fat, and reserve two tablespoons in the pan.

  2. 2

    Decrease the heat to medium-low. Toss the shallots into the hot fat, and saute them until deeply fragrant and browned, about 15 minutes.

  3. 3

    Combine bacon and cheddar in a food processor and pulse until well-blended. Add the cream, shallots, and sherry to the bacon and cheddar, and continue to process them together until they form a smooth, spreadable paste.

  4. 4

    Spoon the cheese spread into a jar or into ramekins, and either serve right away or store, carefully covered, in the fridge for up to a month. Remember to bring the potted cheddar to room temperature before serving, and spread over crackers or bread as an appetizer or starter.

Potted Cheddar with Bacon and Shallots

Potted Cheddar with Bacon and Shallots

5.0(2)30 min16 servings

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Ratings & Reviews

0.0/ 5
Exceptional

Based on 2 ratings

nourishedkitchen.com
5.0(2 reviews)
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