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A Quartet Of English And French Cheese Flavoured Butters Recipe

Elevate your culinary creations with this exquisite quartet of cheese-infused butters! Indulge in the rich, savory depths of Cheddar & Garlic, creamy Camembert, tangy Roquefort, and the bold bite of Stilton & Green Peppercorn. These gourmet butters are incredibly versatile – perfect for topping steaks, grilled fish, and vegetables, or melting onto crusty bread for a decadent treat. Add a touch of cheesy magic to pasta sauces or simply enjoy them as a sophisticated appetizer. Prepare them ahead and store for up to 2 months, making them ideal for both weeknight meals and special occasions.

Prep Time 20 mins
Cook Time 10 mins
Calories 1224.4 kcal
Protein 36g
Rating 4.0 (5 Reviews)
A Quartet Of English And French Cheese Flavoured Butters 51

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for A Quartet Of English And French Cheese Flavoured Butters

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How to Make A Quartet Of English And French Cheese Flavoured Butters

  1. **Camembert Butter:**
  2. In a food processor, combine 8 ounces (225g) softened Camembert cheese, 1/2 cup (1 stick) unsalted butter, 1 tablespoon milk, and 1/4 teaspoon salt. Process until smooth and creamy.
  3. Scrape the mixture into a large piece of foil.
  4. Shape into a log (approximately 8 inches long), and tightly wrap in the foil.
  5. Refrigerate or freeze until needed. (Refrigerated: up to 1 week; Frozen: up to 2 months)
  6. **Roquefort Butter:**
  7. In a food processor, combine 4 ounces (115g) crumbled Roquefort cheese, 1/2 cup (1 stick) unsalted butter, 1 tablespoon milk, and 1/4 teaspoon salt. Process until smooth.
  8. Scrape the mixture into a large piece of foil.
  9. Shape into a log (approximately 8 inches long), and tightly wrap in the foil.
  10. Refrigerate or freeze until needed. (Refrigerated: up to 1 week; Frozen: up to 2 months)
  11. **Stilton & Green Peppercorn Butter:**
  12. In a food processor, combine 4 ounces (115g) crumbled Stilton cheese, 1/2 cup (1 stick) unsalted butter, 1 tablespoon milk, 1 tablespoon chopped green peppercorns, and 1/4 teaspoon salt. Process until smooth.
  13. Scrape the mixture into a large piece of foil.
  14. Shape into a log (approximately 8 inches long), and tightly wrap in the foil.
  15. Refrigerate or freeze until needed. (Refrigerated: up to 1 week; Frozen: up to 2 months)
  16. **Cheddar & Garlic Butter:**
  17. In a food processor, combine 8 ounces (225g) shredded sharp cheddar cheese, 1/2 cup (1 stick) unsalted butter, 2 cloves minced garlic, 1 tablespoon milk, and 1/4 teaspoon salt. Process until smooth.
  18. Scrape the mixture into a large piece of foil.
  19. Shape into a log (approximately 8 inches long), and tightly wrap in the foil.
  20. Refrigerate or freeze until needed. (Refrigerated: up to 1 week; Frozen: up to 2 months)
  21. Once chilled or thawed, slice and use as desired. Enjoy on steaks, grilled fish, vegetables, bread, pasta, or in sauces!

Nutrition Information (Approximate per serving)

Sodium

53 g

Sugar

1g

Fat

410g

Carbs

0g

Recipe Tags (Choose a tag and find related recipes!)

15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Appetizers Condiments Etc Eggs Dairy French Easy European No Cook Dinner Party Romantic Vegetarian English Spreads Cheese Dietary Gifts Garnishes Taste Mood Savory Presentation Served Cold Served Hot Technique