Beat the grated cheese with the butter, mace, paprika and Tabasco sauce and season to taste with black pepper. Finally, beat in the dry Madeira or sherry. Press the mixture into four 2/3 cup ramekins or small pots and smooth the surface. Melt the clarified butter and carefully spoon it over the potted cheese to cover completely. Refrigerate for at least 1 hour.
Serve with crusty bread, or a selection of oatcakes and other savoury biscuits, or with celery sticks. The potted cheese will keep, refrigerated, for about a week.