Belle of the Valdeon Butter Ball
2 blocks of Crawford’s Butter (avail at your local Sheridans)
150g of Valdeon Blue (avail at your local Sheridans)
50g of Quince Paste
2 tbsp of Fallot Dijon Mustard
1 tsp of Smoked Paprika
Make sure all of the ingredients are at room temperature, then pop everything into a free standing mixer and whip. Roll out like a little sausage in parchment paper and put into the fridge until firm. Slice into portions and put in a zip lock bag in the freezer. Take out a portion as you need it – I serve it on freshly grilled meat as it’s basically a self-saucing sauce!