My simple cheese paste recipe for winter Chub.
I use 25% Danish Blue, 25% Mature Cheddar and 50% shortcrust pastry. My wife was given a blender as a wedding present and I remember thinking at the time what a crap present it was but I now use it more than she does!
To begin with I chop the two cheeses into smallish chunks and alternate putting them in the blender to make sure they are well mixed and lastly I add the pastry, again in small chunks. Give it a good whizz and...
....it produces a lovely big smelly lump of paste. Flavours could be added at any time but I find that it works brilliantly in its simplest form so I don't bother with any.
Be careful when cleaning the blades, they are razor sharp and slice flesh easily. I know!
This time I made up about 700gm of paste and that will last two sessions so I split it, and put them in the freezer.
It does work.
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