1. Pound the cheese to a thick cream. Add drop by drop as much whisky as it will 'drink' to make a firm cream. 2. Pack into small earthenware pots or ramekins and chill in the fridge for 3 to 4 hours. 3. Serve the pâté with hot buttered toast, water crackers, or oatcakes, and seasonal fresh fruits or vegetables. Also a great appetizer filling, and a delicious topping for steak! ---------------------------------------------------------------------------
Nutrition
Ingredients
