Potted Cheese


  • Makes0 servings

Great on crackers, this stuff tastes like real cheese and will keep for weeks in the fridge.


  • Heat the evaporated milk in a medium saucepan over low.

  • Add the grated cheese to the saucepan and stir just until melted and mixture is smooth. Add the mustard, Worcestershire sauce and cayenne. Mix thoroughly and remove from heat. Stir in the sour cream.

  • Pour into clean jars and cool completely before refrigerating.

This article was originally published on Dec 01, 1996

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners

I understand that I may withdraw my consent at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.