Barkham Blue Butter

Barkham Blue Butter
Yields 300
The saltiness and tang of this cheese makes this a great accompaniment for steaks and burgers.
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  1. 150g/5 1/2 oz Barkham Blue, crumbled
  2. 150g/5 1/2 oz unsalted butter, diced then softened to room temperature
  3. 2 tbsp snipped chives
  4. freshly ground black pepper
  1. Beat all the ingredients together until fairly smooth and use straight away.
  2. Alternatively transfer to a sheet of clingfilm or kitchen foil and roll into a
  3. log about 3cm in diameter, then refrigerate or freeze until required.
  4. Keeps for a week in the fridge, or three months in the freezer.
  1. I’m a great fan of Barkham Blue cheese which regularly appears on the menus at my two local restaurants The Greyhound near Henley on Thames, and Windsor Grill. A rich, blue cheese which is traditionally made – and one which is so versatile. I do care Two Hoots about my cheese. Delighted to give you two recipes to enjoy. Antony Worrall Thompson MOGB
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