Auld alliance

1. 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.
2. Pound the cheese to a thick cream.
3. Add drop by drop as much whisky as it will "drink" to make a firm cream.
4. Pack into small earthenware pots and chill in the fridge for 3 to 4 hours.
5. Serve with hot buttered toast or oatcakes.