Auld Alliance

350 g Roquefort cheese

Whisky 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.