Potted French Blue Cheese and Scotch Whisky Pate

• 350 g fourme d'ambert cheese
• Scotch whisky
• fresh ground black pepper, to taste

1Add the blue cheese to a pestle and mortar or a large bowl and pound to a smooth paste.

2Now add the whisky drop by drop, and stir into the creamed blue cheese.

3Continue adding whisky for as long as it is still incorporated into the cheese (or as much as the blue cheese can drink!) and it makes a firm cream.

4Season with freshly ground black pepper to taste and pack into ramekins.

5Chill well before serving and serve either as an unusual pâté for a starter or as a savoury dish to end a meal.

6Serve with toast, crackers, water biscuits or oatcakes, and fresh watercress.



Recipe by French Tart.