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
  • Easy

Nutrition per serving

  • kcal 125
  • fat 12g
  • saturates 8g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 3g
  • salt 0.4g


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


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.


  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.

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