Traditional Cheshire Potted Cheese

Crumble mature Cheshire cheese into a bowl.

Mix with softened butter and beat until smooth and creamy.

Add a pinch of ground mace and a little dry mustard powder for spice.

Whip in a splash of dry sherry or white wine (optional).

Press the mixture tightly into small pots or ramekins.

Seal the top with a thin layer of melted butter.

Refrigerate until firm. Serve with crackers or crusty bread.