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.
From: Janet Warren, A Feast of Scotland, Lomond Books,
1993, ISBN 1-85051-112-8
