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Pounded Cheese with Walnuts and Fig Jam Adapted from ‘The Cook’s Oracle’ by William Kitchiner, 1823. A wonderful autumn to you all! The weather is beautiful here in New England and the change of the season is in the air. Here’s an old standby to get you through the shift—Pounded Cheese! I made a few adjustments to Dr. Kitchiner’s recipe and added chopped green onions and served it with walnuts and fig jam. Enjoy! Ingredients: 6 ounces Cheshire or Cheddar cheese 3 ounces butter 1 teaspoon Dijon m

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