Stilton port wine cream
- 20
- 10 min
For intensive cheese pleasure
Method
1. Use half a cross-cut or a whole Stilton cheese
2. Cut off the lid of the whole Blue Stilton with a wire or knife.
3. Pierce a deep hole in the middle of the cheese wheel without piercing the lower cheese rind. Additionally, scrape out some Stilton with a spoon.
4. Pour port wine into the hole and the depression.
5. Mix the Stilton with the port wine to form a cream and eat it directly, or wrap the cheese in foil again and leave it to infuse for two weeks.
This recipe was provided to us by: Vallée Verte