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