This was originally inspired by Jonathan Meades’ Rebarbe, ironically from his book ‘The Plagiarist in the Kitchen’. where he had, in turn, stolen it from Philippe Regourd.
It was only when I had a go that I realised it was, essentially, a boozy Spanish version of English Potted Cheese.
To be served at the end of a meal.
If you’re not already pissed enough at this stage in the proceedings, you will be after eating this but if you want to go the whole hog get out the Chateau d’Yquem 1986. We did and very fine it was too.
Failing that, just neck the rest of the Cardenal Mendoza. It’s not going to hang around very long in any case.
- 500g Unpasteurised Cabrales cheese
- 100g Soft, unsalted butter
- 100 g Crème fraîche
- 250 ml Cardenal Mendoza brandy
Crumble the cheese and soften the butter then chuck everything in a blender and whoosh. Scrape into a mason jar and leave in the fridge for a few days to let the flavours develop. Serve with warm baguettes at the end of a meal.