📝 About This Recipe
A quintessential British pub classic, this dish celebrates the marriage of creamy, pungent Blue Stilton and the rich, fruity notes of fortified wine. Traditionally served as a savory course or a decadent snack, this 'potted' version blends aged cheese with cultured butter and a hint of spice, topped with a luscious Port glaze. It is the ultimate expression of British hospitality, offering a sophisticated balance of salty, sweet, and velvety textures.
🥗 Ingredients
The Stilton Base
- 450 grams Blue Stilton Cheese (crumbled, at room temperature)
- 150 grams Unsalted Cultured Butter (softened to room temperature)
- 1/4 teaspoon Ground Mace (essential for authentic British flavor)
- 1 pinch Cayenne Pepper (for a subtle background warmth)
- 2 tablespoons Ruby Port (to be folded into the cheese)
The Port & Fig Reduction
- 150 ml Ruby or LBV Port (a good quality drinking port)
- 3 pieces Dried Figs (very finely minced)
- 1 tablespoon Honey (to thicken the glaze)
- 1 sprig Fresh Thyme (leaves only)
Accompaniments
- 50 grams Walnut Halves (lightly toasted)
- 1 loaf Sourdough Bread (sliced and toasted)
- 1 piece Braeburn Apple (thinly sliced just before serving)
- 6-8 pieces Cornichons (for acidity)
👨🍳 Instructions
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1
Remove the Stilton and butter from the refrigerator at least 1 hour before starting to ensure they are perfectly soft and pliable.
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2
In a small saucepan over medium heat, combine the 150ml of Port, minced dried figs, and honey.
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3
Simmer the Port mixture for 8-10 minutes until it has reduced by half and achieved a syrupy consistency. Stir in the fresh thyme leaves and set aside to cool completely.
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4
In a large mixing bowl, use a sturdy fork or a wooden spoon to mash the crumbled Stilton until it becomes a thick paste.
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5
Gradually add the softened butter to the cheese, beating vigorously until the mixture is smooth, pale, and well-combined.
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6
Fold in the ground mace, cayenne pepper, and the 2 tablespoons of liquid Port. Mix until the spices are evenly distributed.
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7
Taste the mixture; it should be rich and savory. Add a crack of black pepper if desired, though the cheese usually provides enough salt.
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8
Spoon the cheese mixture into individual ceramic ramekins or one large decorative stoneware crock, smoothing the top with the back of a spoon.
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9
Once the Port reduction is completely cool, pour a thin layer over the top of the cheese in each ramekin, ensuring it reaches the edges.
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10
Press a few toasted walnut halves into the Port glaze for garnish and texture.
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11
Cover the crocks with parchment paper or wax wrap and refrigerate for at least 2 hours to allow the flavors to meld and the glaze to set.
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12
Remove from the fridge 20 minutes before serving to allow the cheese to soften slightly for easier spreading.
💡 Chef's Tips
Always use a high-quality DOP Stilton; cheaper blue cheeses can be too salty or crumbly for potting. If the mixture looks split, keep beating it—the warmth of your hand against the bowl helps the fats emulsify. For a smoother texture, you can use a food processor, but be careful not to over-process or the butter may turn oily. The Port reduction must be completely cool before pouring, otherwise, it will melt the cheese base. This dish keeps beautifully for up to 5 days in the fridge if well-sealed.
🍽️ Serving Suggestions
Serve with warm, crusty sourdough or traditional Scottish oatcakes. Pair with a glass of the same Late Bottled Vintage (LBV) Port used in the recipe. Accompany with crisp celery sticks and sliced Granny Smith or Braeburn apples for a refreshing crunch. A small dollop of red onion marmalade on the side provides an extra layer of savory sweetness. Include a few dark chocolate shards on the platter for a daring but delicious flavor pairing.