Potted Stilton Recipes

POTTED STILTON

Steps:

• Put the stilton, 100g of the butter and sherry in a bowl. Season with a few grinds of black pepper, then mash together well with a fork until smooth. Spoon the mixture into a large, sterilised ramekin or ceramic pot.
• Melt the remaining butter in a small pan. Spoon over the cheese mixture, making sure it's completely sealed. Top with a few green peppercorns and chill for a minimum of 2 hrs, or for up to 2 months.

POTTED STILTON WITH PORT AND WALNUTS

Steps:

• 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!

STILTON & FIG SALAD WITH HONEY-THYME DRIZZLE

Steps:

• Put the honey and thyme leaves in a small pan, then gently warm together for 2 mins - the honey shouldn't get hot enough to bubble. Set aside to cool. Make a dressing by whisking together the cider vinegar and rapeseed oil with some seasoning.
• To serve, gently toss the chopped hazelnuts, fennel and rocket with the dressing. Divide the cheese between 4 plates, add a fig half to each, then a pile of the salad. Finally drizzle the thyme-infused honey over the figs and cheese.

APRICOT STILTON POTS

Steps:

• Crumble or grate the stilton into a small bowl. Beat the softened butter until creamy, then stir in the stilton.
• Pack into three 150ml/¼ pt ramekins and smooth the tops. Mix the walnuts and apricots and press on top of the cheese. Wrap in cling film and chill for up to a week or freeze for up to 2 months.

POTTED STILTON

Steps:

• Place butter into a mixing bowl and beat until soft.
• Add Stilton cheese and beat with butter until creamy (not smooth).
• Work breadcrumbs into mixture and add port until combined.
• Place mixture into an earthenware pot or ramekin dishes, cover and refrigerate.
• Allow Stilton to reach room temperature before serving.
• Serve with crackers or fresh crusty bread.

POTTED STILTON

Steps:

• Mash the butter and Stilton together with a fork.
• Add the port and peppercorns and mash until thoroughly combined.
• Season with black pepper and a touch of salt.
• Spoon into 4 ramekins and push down to create a smooth surface.
• Push a parsley leaf into the top of each one and then cover with clarified butter. Refrigerate until ready to use.
• Remove the pots from the fridge and leave for 20 minutes to reach room temperature. Serve with the toasted bread and mixed leaves.

APRICOT STILTON POTTED CHEESE

Steps:

• Crumble the stilton into a separate bowl.
• Beat the softened butter until smooth and creamy; mix in the stilton.
• Pack into small ramekins and smooth down the tops.
• Mix the chopped apricots and walnuts separately and then use the mixture to press into the top of the ramekins; wrap in cling film.
• Will refrigerate for a week, or freeze for two months.