This 1700s Pounded Cheese Recipe Is The Cheese Spread You Didn’t Know You Needed

Pounded cheese was the old-timey cousin of our modern cheese spreads.

Colonial folks didn’t have fancy mixers, but they sure knew how to make cheese taste amazing. All it took was a few pantry staples, a bit of elbow grease, and boom—flavor-packed cheese paste perfect for bread, crackers, or cold meats.

History

This recipe dates back to colonial America, where frugal living met creative cooking. People didn’t waste leftover cheese—they repurposed it.

Instead of letting it dry out, they’d pound it with butter and spices to bring it back to life. Recipes like this one showed up in early American cookbooks and were likely inspired by English kitchen traditions.

Wealthy homes often served it as a snack or starter, sometimes with a bit of wine or ale.

Equipments

• Mortar and pestle (or mixing bowl (I love this mixing bowl set) with a wooden spoon (Love environmet & style? Get this bamboo spoon set))
• Cheese grater (Durable hand crank cheese grater)
• Butter knife (Chefs envy this knife set) or small spatula
• Airtight container (if storing)

Ingredients

• 1 cup aged cheddar (or any sharp, hard cheese), grated
• 3 tablespoons unsalted butter, softened
• 1/4 teaspoon ground mustard (optional)
• 1/8 teaspoon cayenne pepper (optional)
• 1 teaspoon white wine or brandy (optional but authentic)
• Salt to taste (only if your cheese isn’t salty enough)

Instructions

1. Grate the Cheese

Grate your cheese finely. The smaller the pieces, the easier it is to pound or mix later.

Use a hard cheese like cheddar, Cheshire, or Gloucester for best results.

2. Soften and Add Butter

Let the butter sit at room temp until soft. Mix it with the cheese in a bowl or mortar.

Mash it gently until they start to blend.

3. Pound or Mix It Smooth

Use a pestle or the back of a wooden spoon to press the cheese and butter together.

Keep going until you get a smooth paste. Add a splash of wine, mustard, or cayenne if you like a little extra kick.

4. Adjust and Serve

Taste and adjust the salt or spices. Spread it thick on bread, crackers, or even roasted veggies.

You can serve it right away or chill it to firm up the texture.

Special Notes

• The older the cheese, the stronger the flavor. Sharp cheddar works great.
• The alcohol helps preserve the mix and adds a classic punch of flavor.
• No mortar and pestle? Just mash with a fork or use a food processor for speed.
• It stores well for 3–5 days in the fridge in a sealed jar.

Nutrition (per serving)

• Calories: ~180
• Protein: 6g
• Fat: 16g
• Carbs: 1g
• Sugar: 0g
• Fiber: 0g
• Sodium: Depends on cheese