Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Potted Stilton

Crack the buttery crust to reveal delicious blue cheese flavoured with Sherry and green peppercorns - great on toast

  • Prep: 15 mins
    Cook: 2 mins
    Plus 2 hrs chilling
  • Makes 1 large ramekin
  • Easy
  • Makes 1 large ramekin
  • Easy
  • Calories 125
  • Carbohydrates 0
  • Saturated Fat 8
  • Sugar 0
  • Protein 3
  • Fat 12
  • Fibre 0
  • Salt 0.4

Nutrition per serving

  • Calories 125
  • Carbohydrates 0
  • Saturated Fat 8
  • Sugar 0
  • Protein 3
  • Fat 12
  • Fibre 0
  • Salt 0.4

Ingredients

  • 200g Stilton, rind removed, crumbled
  • 140g butter, softened
  • 2 tsp dry sherry
  • few green peppercorns in brine

Tip

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.

Method

  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.

  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.

Suggested recipes from this collection...