Skip to main content
Main

Founded Cheese

A cheese and butter mixture pressed into a jar and covered with clarified butter for preservation.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Cheese and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Founded Cheese

Oven, in the book's wordsA brisk oven

Ingredients

Directions

Prepare

  1. Cut the cheese into thin bits.

  2. Add 2 to 3 ounces of fresh butter to the cheese.

  3. Pound and rub the cheese and butter together in a mortar until smooth.

Flavor and store

  1. For added flavor, mix in optional spices or moisten with a glass of Sherry.

  2. Press the mixture into a jar and cover with clarified butter to keep for several days in cool weather.

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. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Cheese + mustardtop 11% of all pairs
    Smell alikemoderate
    Cooked together1,805 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Cheese + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together143 recipes

    Shared aroma: ethyl pentanoate (yeast, fruit).

  5. Butter + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together3,505 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Cheddar, cheshire, or north wiltshire cheese
Provides the main body, melting flavor and richness of the fondue.
Butter
Adds fat, which makes the cheese smoother and easier to spread when pounded.

The step that matters

Pounding the cheese and butter until smooth. Cheese is firm when cold, so it must be worked finely with the butter to blend evenly. Large lumps of cheese or unblended butter leave the mixture greasy and grainy rather than smooth.

Swap the mustard

The recipe marks mustard as optional. How well each one fits the dish's main ingredients (cheese, butter, pepper, sherry):

  1. Capsicumfits better
  2. Potatofits about as well
  3. Tomatofits about as well
  4. Mustardthe original

Fit is the average pairing score against cheese, butter, pepper, sherry. Candidates are from the same food group and used in at least 100 recipes.

“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.

More cheese fondue recipes

Baked 12au Gratin 5 See all 153 →

You might also like

Macaroni and CheeseMacaroni and Cheese102 recipesCheese MakingCheese Making50 recipesCheese FrittersCheese Fritters34 recipesCheese OmeletteCheese Omelette31 recipes