Christmas, like all holidays, is intrinsically linked with food. For me, beyond the sugar cookies and gingerbread, I always remember the cheese spreads. I know. It seems odd to think of cheese or bacon being intrinsically connected to the holidays. but each year we’d receive boxes of goodies from mail order companies: chocolate tortes, summer sausages, spiced nuts, ruby red grapefruit and, my favorite: potted cheese spreads. I’d steal into the kitchen after the holiday parties and eat the port cheese, Swiss or bacon and cheddar cheese spreads. I loved them in all their salty, creamy glory.
Of course, I haven’t seen them in years not that I’d purchase them now anyway, but I still crave them. If you’re a believer in the low-fat mantra, you might want to skip this post – and the rest of Nourished Kitchen, for that matter as this recipe is full of fat – nourishing, satisfying and intensely flavorful.
The combination of bacon, artisan raw milk cheese and caramelized shallots blends together beautifully for a satisfying potted cheese spread. It assembles in just a few minutes, and is perfect for taking to holiday parties or, combined with sprouted grain crackers and a salad of winter greens, a light lunch.
This recipe for potted cheese makes use of fresh, raw cream rich in food enzymes and beneficial, lactic acid bacteria as well as pasture-raised bacon which is a remarkably good source of vitamin D (read more about vitamin D deficiency and disease). Moreover, tbe combination of artisan, raw milk cheese and fresh cream provides ample conjugated linoleic acid which is proving essential to heart health and weight maintenance.
Potted Cheddar with Bacon and Shallots
This creamy, salty and faintly smoky spread makes an excellent addition to the holiday table. Makes approximately 1 pint of potted cheese spread.
Ingredients:
- 2 Tablespoons Ghee or Clarified Butter (see sources)
- 12 oz Raw Milk Cheddar Cheese (see sources)
- 1 lb Pastured Bacon (see sources)
- 2 Shallots, Sliced Thin
- 2 Tablespoons Sherry
- 1 Cup Fresh Cream from Grass-fed Cows (not UHT)
Instructions:
- Melt ghee in a pan and fry bacon until thoroughly cooked.
- Drain bacon fat and reserve.
- Add 2 tablespoons reserved fat to a cast iron skillet, and fry shallots until well-caramelized.
- Chop cheddar cheese into ½-inch cubes.
- Combine bacon and cheddar in a food processor and pulse until well-blended.
- Add fresh cream, sherry and shallots together and continue to pulse until the potted cheese is smooth and spreadable.
- Spoon into a ramekin or jar and chill until ready to serve.
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Love this recipe. I too dream of potted bacon flavored cheese spreads around this time of year. Cannot wait to try this one:) Thanks!
Yum! I will have to make this when our family arrives! Now the trouble is finding something equally healthy to spread it on!
What a great idea! I used to love those port wine cheese spreads too!
Hey Jenn -
I’m really hoping to do a port wine spread too. My *favorite* – how’s the move? Are you settled in yet?
- Jenny
Oh this sounds awesome!
I made a batch for a Christmas party. It sounded like a wonderful recipe; unfortunately the taste was rather bland. Maybe I did something wrong?
Hi Tracy -
That’s so unfortunate that the spread came out bland. When I’ve prepared it, it’s definitely not spicy but neither is it bland. It’s rich, smoky and salty. Did you make sure to use a raw, sharp cheddar cheese or pasture-raised bacon? A mild cheese would definitely change the flavor, making it more bland. Also, if you sweated the shallots but didn’t caramelize them, it might change the flavor of the spread. Give it another shot and let me know how it turns out.
- Jenny
I made a triple batch. One third went in our fridge for our New Year’s celebration. One third was gifted to a very picky eater friend of ours and one third fed us in the car on the way to our family Christmas. Oh my, but it was good. I had to rename it though, because hubby said, “Potted cheddar sounds like it has dirt in it and a flower growing out of it!” So, here it’s Jenny’s S&S Cheese Spread (S&S for smoky and savory.)
This sounds great! Any reason to use ghee when cooking the bacon? Usually use a cast iron pan, and the bacon has enough fat to cook in itself. thanks!
I am a celiac and have recently been diagnosed with Hypothyroidism and Vitamin d deficiency. I have really been working on gluten free breads that I am not just enduring but actually desire to eat. A I troubleshoot this process I am left with an abundance of gfree breads. Thanks so much for this delicious looking way to use some of that up. Can’t wait to try this recipe. Have a great day!
I am on the GAPS diet. Any suggestions on what to spread this on? Grain-free and nutrient dense? I just joined the Nourished Kitchen and am thrilled! Thank you, Jenny!
Here’s to our radiant health!