Two for two! English Rose's potted stilton and now French Tart's--this version with a touch of mace and walnuts--both terrific! I used tawny port.
When I say "Wow" outloud, to an empty room (the cats weren't even present) when I taste something, that something right then gets 5 stars! This is simply scrumptious. I will make it time and again and it probably will be Christmas presents this year, packed into nice ramekins. The next time I make it, it will be with the white port that I bought especially for this recipe...which seems now to be lost somewhere in my not very big house!! Sigh. THANK YOU, Karen. This is a keeper.
Tangy, creamy, easy and delicious. Served today with crackers and wine. Definitely a keeper.
This recipe was simple to make and satisfying. I found that the butter cut the strong flavor of the Stilton very nicely. I'm not sure which variety of port I used (I think it was tawny), but I used a mid-priced brand and it was fine. I enjoyed this with celery sticks, but I'd bet it would also be outstanding with crackers or rye bread. Thanks for posting this!
Excellent!!!! I used the tawny port. I toasted my own walnuts in a castiron skillet. Again FT you post a grand recipe!