Stilton and Port

Now this is a cheese I love. Not a French cheese, not a Belgian cheese but an English one and I just can’t get enough of it. Every time we go to the UK I bring some back, and it is also the no. 1 gift I get when someone comes back from the UK. The cheese and of course, the usual food magazines. Stilton was first made in the early 18th century in the midlands of England. It takes its name from the village of Stilton located about 80 miles north of London. As it is a trademark cheese, true Stilton can only be made by authorized creameries operating in the three counties of Leicestershire, Nottinghamshire and Derbyshire.I find the cheese to be delicious. The stronger the flavor the more I like it. Stilton can be sold only after 9 weeks of maturing, when it has a crumbly texture and quite acidic taste. If left an additional 5 to 6 weeks, the cheese takes a smoother, almost buttery texture and a mellower flavor. And now with Christmas around the corner I am dying to try out the Potted Christmas Stilton.

There are of course plenty recipes which include Stilton and Port. Every cheese has its match.Two of my favorite recipes include the traditional one of Stilton and Port, and another one of walnut paté.

Stilton and Port
225gr Stilton
75gr butter
2 tbsp Port mace, and
butter to run over the top

Mash the cheese with a fork. Beat the butter to a soft cream, then beat in the Stilton, mace and Port. Pack the mixture into a jar or serving dish, smooth over the surface and run a little melted butter over the top as seal. Keep refrigerated until required. Serve as a dip with fresh bread or crackers.

Stilton, Port and Walnut Paté
225gr Stilton
50gr unsalted butter
3 tbsp Port
125gr chopped walnuts

Place the cheese, butter and Port in a food processor until the mixture is smooth. Transfer the mixture to a mixing bowl and add the walnuts, mix. Place the paté in a serving bowl, cover with cling film and chill till ready to serve.

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