Stilton port wine cream

1. Use half a cross-cut or a whole Stilton cheese

2. Cut off the lid of the whole Blue Stilton with a wire or knife.

3. Pierce a deep hole in the middle of the cheese wheel without piercing the lower cheese rind. Additionally, scrape out some Stilton with a spoon.

4. Pour port wine into the hole and the depression.

5. Mix the Stilton with the port wine to form a cream and eat it directly, or wrap the cheese in foil again and leave it to infuse for two weeks.

This recipe was provided to us by: Vallée Verte