Potted Stilton with Port

Potted Stilton with Port

  • 225g Stilton
  • 50g butter
  • ½ teaspoon ground mace
  • ½ teaspoon mustard
  • 4 tsp port (optional)
  1. 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.
  2. For added flavour you could add some dried apricots or cranberries small diced when blending the cheese.
  3. 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)
  4. 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


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