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Cheese and Pickled Walnuts from Opies

Potted Stilton with Port and Walnuts

A simple way to make potted stilton. Perfect for using up leftover bits of blue cheese - or just to make for a quick lunch or supper

Course Appetizer, Buffet, Canape, Lunch, Supper
Cuisine British
Keyword cheese, pickled walnuts, Port, Stilton
Prep Time 15 minutes
Cook Time 1 minute
chilling time 1 hour
Total Time 1 hour 16 minutes
Servings 8
Calories 248 kcal
Author Fiona Maclean


  • 200 g Stilton
  • 125 g Butter
  • 2 tbsp Tawny Port
  • 75 g Walnuts Reserve 2 halves for garnish, chop the remainder roughly


  1. Crumble the stilton with your fingers or chop with a knife

    Crumbling Stilton for Potted Stilton
  2. Melt the butter

  3. Put the stilton in a bowl with most of the melted butter and mix with a fork. Reserve about a quarter of the butter to top the dish

  4. Add 1-2 tablespoons of Port. You should have a thickish creamy mixture

    Potted Stilton mixing
  5. Stir through the walnuts, reserving 2 to top the ramekins

  6. Put the mixture into 2 ramekins, pressing down to make a level surface

  7. Top each ramekin with a walnut half and, if you have one, a fresh bay leaf

    Potted Stilton
  8. Pour over the remainder of the butter