The Cheshire version of Potted Cheese is distinctive through the addition of sweet spices and Madeira, pressed into small pots and covered with boiled butter.

Original Receipt in 'The Art of Cookery Made Easy and Refined' By John Mollard (Mollard 1802)

POTTED CHEESE.
To a pound of grated parmesan or Cheshire cheese add three ounces of cold fresh butter, at. little sifted mace, and a tea spoonful of mustard. Mix all well in a marble mortar, put it into small pots, cover with clarified butter, and set the pots in a cool dry place.


Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;

To Pot Cheese.
1141. Take two pounds of cheese, one of Cheshire and one of Gloucestershire; to this add three spoonfuls of mountain wine and two spoonfuls of made mustard; beat all these together in a marble mortar, and then put it into pots for use.
Another Way.- Cut and pound four ounces of Cheshire cheese, one ounce and a half of fine butter, a tea-spoonful of white pounded sugar, a little bit of mace, and a glass of white wine; press it down in a deep pot.