Scottish Cooking, Auld Alliance

Serving Size : 4

350 g Roquefort cheese
Whisky

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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