Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Add a dash of sherry, sprinkle with peppercorns and
your festive appetiser is served
200g pack Stilton, at room temperature, rind removed
120g unsalted butter, softened, plus extra for greasing
50g full fat cream cheese
1½ tbsp Waitrose Solera Jerezana Rich Cream Sherry
2 tsp pink peppercorns, lightly crushed
1. Combine the Stilton, 50g of the butter, and the cream cheese in a large bowl and blend together with a whisk. Beat in the sherry then divide between 4 small ramekins. Using the back of a teaspoon, smooth the surface of the mixture and wipe away any excess from the sides of the ramekins.
2 Melt the remaining butter in a small pan then spoon over the cheese mixture. Sprinkle a few crushed pink peppercorns over the top of each then transfer to the fridge for 2 hours. Serve with sourdough toast or crackers.
Typical values per serving:
This recipe was first published in December 2016.