Potted Stilton
By Cassie Best
Crack the buttery crust to reveal delicious blue cheese flavoured with Sherry and green peppercorns – great on toast
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Prep:15 mins
Cook:2 mins
Plus 2 hrs chilling - Easy
Nutrition per serving
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kcal 125
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fat 12g
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saturates 8g
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carbs 0g
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sugars 0g
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fibre 0g
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protein 3g
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salt 0.4g
Ingredients
- 200g Stilton, rind removed, crumbled
- 140g butter, softened
- 2 tsp dry sherry
- few green peppercorns in brine
Tip
PottingPotting is an age-old method of preserving anything from seafood to cheese. This potted Stilton will keep for a couple of months in the fridge, but once you’ve cracked the buttery crust, use up within a week or two.
Method
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.
