📝 About This Recipe
A quintessential British classic, Potted Stilton transforms the 'King of English Cheeses' into a silky, sophisticated spread that was a staple of Victorian larders. By whipping mature Blue Stilton with tempered butter, warming spices, and a splash of fortified wine, the cheese's natural sharpness is mellowed into a luxurious, velvet-like consistency. Sealed under a golden clarified butter cap, this dish is not only a stunning centerpiece for a cheese board but also an ingenious way to preserve and elevate fine cheese.
🥗 Ingredients
The Cheese Base
- 450 grams Blue Stilton (high quality, rind removed, at room temperature)
- 175 grams Unsalted Butter (high-fat European style, softened to room temperature)
- 3 tablespoons Tawny Port (or a dry Sherry like Amontillado)
- 1/4 teaspoon Ground Mace (provides a delicate, warm citrus-nutmeg aroma)
- 1/4 teaspoon Freshly Ground White Pepper (for a subtle heat without dark flecks)
- 1/8 teaspoon Freshly Grated Nutmeg (just a pinch for depth)
The Butter Seal
- 100 grams Unsalted Butter (for clarifying)
- 2 sprigs Fresh Thyme Leaves (for infusion and garnish)
- 1/2 teaspoon Whole Pink Peppercorns (optional, for aesthetic garnish)
👨🍳 Instructions
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1
Ensure your Stilton and the 175g of butter are completely at room temperature; this is crucial for achieving a smooth, homogenous texture without lumps.
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2
Crumble the Stilton into a large mixing bowl or the bowl of a stand mixer. Use a fork to mash the cheese into smaller, uniform grains.
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3
Add the softened 175g of butter to the cheese. If using a stand mixer, use the paddle attachment on medium speed to beat the mixture until it begins to look creamy.
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4
Slowly pour in the Tawny Port, one tablespoon at a time, while continuing to mix. The alcohol helps emulsify the fats and adds a rich, fruity undertone.
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5
Add the ground mace, white pepper, and freshly grated nutmeg. Continue beating for another 2-3 minutes until the mixture is pale and light.
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6
Taste the mixture. Stilton is naturally salty, so additional salt is rarely needed, but adjust the spices if you prefer a bolder kick.
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7
Spoon the cheese mixture into individual ceramic ramekins or one large decorative stoneware crock. Press down firmly with the back of a spoon to remove any air pockets.
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8
Smooth the top of the cheese so it is flat, leaving about half an inch of space at the top of the vessel for the butter seal.
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9
To make the clarified butter, melt the remaining 100g of butter in a small saucepan over very low heat. Do not stir it.
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10
Once melted, skim off the white foam from the surface. Carefully pour the clear yellow fat into a small jug, leaving the milky solids at the bottom of the pan to be discarded.
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11
Place a few thyme leaves or pink peppercorns on top of the cheese for decoration, then gently pour the warm clarified butter over the cheese until it is completely submerged.
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12
Allow the pots to cool to room temperature until the butter begins to solidify, then cover and refrigerate for at least 24 hours to allow the flavors to mature.
💡 Chef's Tips
Always use a high-quality PDO Stilton for the best flavor profile. If you don't have mace, a tiny pinch of ground cloves or extra nutmeg is a suitable substitute. Avoid using a food processor if you want a slightly rustic texture; a stand mixer or hand mixer provides the best aeration. Never skip the clarified butter seal if you plan to store this for more than 2 days, as it prevents the cheese from oxidizing and drying out. Take the potted Stilton out of the fridge at least 30-45 minutes before serving to ensure it is spreadable.
🍽️ Serving Suggestions
Serve with warm, crusty walnut bread or traditional oatcakes. Pair with a glass of chilled Tawny Port or a sweet Sauternes to complement the saltiness. Accompany with sliced Comice pears or fresh figs for a refreshing contrast. Add a side of caramelized onion chutney or cornichons to cut through the richness. Include it as part of a classic Ploughman's lunch with thick-cut ham and pickled onions.