Yield: 6 Servings
|225 grams||Full-fat soft cheese|
|2 tablespoons||Dry white wine|
|2 tablespoons||Single cream|
|170 grams||Stilton Cheese; rind removed, finely grated|
|30 grams||Celery; finely sliced|
|1 teaspoon||Shallot; finely chopped|
|1 tablespoon||Parsley; chopped|
|Nutmeg; freshly grated|
In a food processor beat the soft cheese with the wine and cream to a smooth, creamy mixture.
Add the Stilton cheese, celery, shallot and parsley, and season to taste with the nutmeg, salt and pepper.
Form the mixture into a tight, neat roll about 1½ in. thick. Wrap in cling film, secure ends and refrigerate for about 2 hours.