Potted Stilton with Port
- 225g Stilton
- 50g butter
- ½ teaspoon ground mace
- ½ teaspoon mustard
- 4 tsp port (optional)
- Blend all ingredients together and place into 4 ramekins, clean edges and ensure surface is flat. Cover with clarified butter and place on the refrigerator.
- For added flavour you could add some dried apricots or cranberries small diced when blending the cheese.
- Serve with oatcakes or homemade crisp-breads (sliced bread or rolls rubbed with garlic, sprinkle with olive oil and sea salt and bake in oven until golden and crisp)
- Clarified butter – boil some butter until foaming. Set aside for a few minutes, spoon off the foam and decant the clear butter into a bowl leaving the milky buttermilk which can be thrown away