Auld Alliance
Submitted by febuarymom1
A bold Scottish appetizer: creamy Roquefort cheese pounded smooth with whisky, then chilled in earthenware pots. Just 2 ingredients, 15 minutes prep, and pure Highland flavor.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
15 minFrom the remote Overscaig inn in the Scottish Highlands of Sutherland, this two-ingredient stunner proves that restraint can be the ultimate luxury.
Pound Roquefort into a thick, spreadable cream, then add whisky drop by drop until the cheese has “drunk” its fill and holds firm.
The name “Auld Alliance” nods to the centuries-old bond between Scotland and France, and you can taste both nations in every bite: French blue cheese married to Scotch whisky.
Pack it into small pots, chill for a few hours, and serve with hot buttered toast or oatcakes for a starter that sparks conversation.
Kitchen Tips
- Let the Roquefort come to room temperature before pounding for easier blending
- Add the whisky very slowly, drop by drop, to control the texture
- Serve alongside a dram of the same whisky you used for a proper Highland pairing
Ingredients
Directions
This deceptively simple cheese cream from Overscaig in Sutherland is delicious served as a cream pate for the first course or at the end of a meal as a savoury.
Pound the cheese to a thick cream. Add drop by drop as much whisky as it will ‘drink’ to make a firm cream.
Pack into small earthenware pots and chill in the fridge for 3 to 4 hours.
Serve with hot buttered toast or oatcakes.
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