Michael’s Cheese Pennies

Makes 3 – 4 logs
Level of Difficulty: Easy


Black River Old or Extra Old Yellow Cheddar 1 pound

Butter ½ pound

Salt 1 tsp.

Cayenne Pepper ½ tsp.

All Purpose Flour 2 cups


Shred the cheese into a large bowl and add the butter. Place the bowl in a warm spot to allow the cheese and butter to soften (1 hour or more).

Add flour, spices and salt and mix very well either with a spoon or with your hands.

Form into 1 ½ inch diameter logs, wrap with either waxed paper or plastic wrap and refrigerate until cold.

Preheat the oven to 350 degrees.

Cut into 1/4 inch medallions and bake on a non-stick cookie sheet for 8 minutes, or until the bottom is golden brown, then turn over and bake for another 4 minutes until the other side is crisp.

Serve immediately with greens or chutney.

Options: Add ½ cup of rice krispies along with the flour

Add ½ bag of blanched spinach that has been squeezed dry.

When forming medallions, lay down half of the cheese mixture, carefully place a thin line of spinach along the length and place the other half of the cheese mixture on top. When the medallions are cut, there will be a small “bull’s eye” of spinach in the centre.

This recipe was created by Michael Sullivan, chef of the Merrill Inn, Picton, Ontario, K0K 2T0. Telephone: 613-476-7451.

If you'd like more delicious recipes and wine pairings, join my newsletter.

Visit 's wine and food blog the Merrill Inn.

If you liked this recipe, you may also like these cheese and wine recipe pairings:

Return to recipe homepage.