Potted Stilton Cheese

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 2 lb/1 kg Stilton cheese
  • 8 oz/225 g butter
  • Pinch of salt
  • Pinch of ground mace
  • 2 tablespoons port
  • 4 oz/100 g clarified butter


Cut the cheese into small pieces and put into a bowl with slightly softened butter. Mash together until well blended. Season with salt and mace and moisten with port. Press into small pots and cover with clarified butter.

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