Potted Stilton With Port and Walnuts

Name: Potted Stilton With Port and Walnuts
Prep time: 10 min
Total time: 10 min
Yield: 4-6 serving(s)
Ingredients: 8 ounces Stilton cheese; 3 ounces butter; 2 tablespoons port wine; 1 pinch ground mace; 2 ounces toasted walnut halves; melted butter, to pour over the top

Submitted by French Tart

"A delicious potted cheese spread with toasted walnuts and Stilton's natural drinking partner - Port! Try to use tawny or white port to keep the blue and cream colour of the Stilton cheese when potted. Here is a "potted" history of Stilton Cheese, excuse the pun, I couldn't resist it! Britain's historic blue cheese goes back to the 18th Century; travellers encountering their first taste of Stilton cheese must have spread the word of its remarkable, mouth-pleasing flavour. Today, nearly 300 years later, Stilton is still made exclusively in the English counties of Leicestershire, Nottinghamshire and Derbyshire from local milk. Only six dairies, using the original centuries-old recipe, are licensed to produce the creamy ivory-hued king of cheeses. So esteemed is Stilton's unique flavour and texture, it is the only British cheese graced with its own certification trademark. More than a cheese, Stilton is prized as the authentic flavour of an earlier time - a taste of history that continues to make news."

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photo by French Tart

Ready In:: 10mins
Ingredients:: 6
Serves:: 4-6

ingredients

8 ounces Stilton cheese
3 ounces butter
2 tablespoons port wine
1 pinch ground mace
2 ounces toasted walnut halves
melted butter, to pour over the top

directions

To make the potted Stilton, simply mash the Stilton in a bowl, add the softened butter, the mace and port and continue to stir together well.
(Traditional potted cheese recipes tend to use unclarified butter, presumably because cheese, especially when it is aided by alcohol, needs less protection from spoilage than meat.).
Pack into ramekins or an attractive ceramic pot/s. Melt a little butter and pour over the top of the cheese to form a thin seal.
Scatter the walnuts over the top & press them in slightly, then leave it to set.
Refrigerate for up to a week. Serve after dinner with crackers or hot, toasted rye bread, with a ripe pear alongside. Alternatively, try as a sandwich filling on wholemeal bread, augmented by plenty of crisp salad leaves to cut through the richness of this delicious potted cheese!

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Reviews

Very nice. Since Stilton is so salty, I used unsalted butter for this, and freshly grated nutmeg because I had no ground mace. I used a late-bottled vintage port, which has a rich berry color and a musky, fruity character. The color of the cheese, therefore, went a bit gray, but the flavor was excellent. I think this preparation would freeze well, if you want to keep it longer than it’s “best used before” refrigerator life.

Frances Breen
Two for two! English Rose's potted stilton and now French Tart's--this version with a touch of mace and walnuts--both terrific! I used tawny port.

Chef Kate
When I say "Wow" outloud, to an empty room (the cats weren't even present) when I taste something, that something right then gets 5 stars! This is simply scrumptious. I will make it time and again and it probably will be Christmas presents this year, packed into nice ramekins. The next time I make it, it will be with the white port that I bought especially for this recipe...which seems now to be lost somewhere in my not very big house!! Sigh. THANK YOU, Karen. This is a keeper.

BarbryT
Tangy, creamy, easy and delicious. Served today with crackers and wine. Definitely a keeper.

Clean Plate Club
This recipe was simple to make and satisfying. I found that the butter cut the strong flavor of the Stilton very nicely. I'm not sure which variety of port I used (I think it was tawny), but I used a mid-priced brand and it was fine. I enjoyed this with celery sticks, but I'd bet it would also be outstanding with crackers or rye bread. Thanks for posting this!

Aunt Cookie

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RECIPE SUBMITTED BY

French Tart

277

The sunflowers in the field behind my house in SW France: <img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /> I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA & Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! I used to be an English Literature & Art History teacher & lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband & my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!) 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