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Cheese Savories

Cheese Savories are buttery biscuits topped with anchovy butter, Roquefort cheese, and seasoned with salt, cayenne, and Worcestershire sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Cheese Savories

Ingredients

Directions

  1. Spread Saltines or split biscuits with a thin layer of anchovy butter.

  2. Over this, spread a thick layer of a paste made from creamed butter and Roquefort cheese.

  3. Season with salt, cayenne pepper, and Worcestershire sauce.

  4. Garnish with a slice of stuffed olive.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Pepper + olivetop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Biscuit + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together841 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Butter + roquefort cheesetop 12% of all pairs
    Smell alikemoderate
    Cooked together35 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  5. Biscuit + olivetop 12% of all pairs
    Smell alikestrong
    Cooked together153 recipes

    Shared aroma: nonanal (fat, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Roquefort cheese
Provides the strong, tangy flavor that defines the savory paste.
Creamed butter
Binds with the cheese into a spreadable paste and adds richness.
Anchovy butter
Adds a salty, savory base layer under the cheese paste.

The step that matters

Spreading the cheese paste thickly over a thin anchovy layer. The anchovy butter should stay a thin layer so its strong flavor does not overpower the cheese, and the paste should be spread evenly so each cracker bites consistently. Softened butter spreads most easily, and a paste that is too cold will tear the crackers.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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