Potted stilton
- Cassie Best
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Makes 1 large ramekin
Easy
Prep: 15 mins
Cook: 2 mins
Plus 2 hrs chilling
A star rating of 4.8 out of 5.4 ratingsRate
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Crack the buttery crust to reveal delicious blue cheese flavoured with sherry and green peppercorns – it's great on toast
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Ingredients
Nutrition
Units:
MetricUS
-
200g stilton
rind removed, crumbled
-
140g butter
softened
-
2 tsp dry sherry
-
few green peppercorns
in brine
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Nutrition: per 25g serving
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kcal125
-
fat12g
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saturates8g
-
carbs0g
-
sugars0g
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fibre0g
-
protein3g
-
salt0.4g
low
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Method
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step 1
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.
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step 2
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.
RECIPE TIPS
POTTING
Potting 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.
Recipe from Good Food magazine, June 2013
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A star rating of 4.8 out of 5.4 ratings
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