Stilton and Walnut Balls
- 8 ounces Stilton or other blue cheese, rind removed, at room temperature
- One 8-ounce package cream cheese, at room temperature
- 2 tablespoons tawny port
- ¼ teaspoon freshly ground black pepper
- 1 cup walnuts, toasted and coarsely chopped
- Water crackers, for serving
- Cored, sliced, ripe Bosc pears, tossed with lemon juice to discourage browning, for serving
Instructions:
Cheese balls aren’t supposed to be classy, just delicious, but this recipe has a very sophisticated combination of flavors. It goes well with plain water crackers, but it is also terrific spread on sliced pears.
- In a medium bowl, using a rubber spatula, mash the Stilton and cream cheese together until smooth. Work in the port and pepper. Place a piece of plastic wrap on the work surface, and scrape the cheese mixture into the center of the wrap. Use the plastic wrap to form the cheese mixture into a ball (it will be soft). Refrigerate until the ball is chilled and firm, at least 4 hours or overnight.
- To serve, unwrap the ball and roll in the chopped nuts. Transfer to a platter and serve with the crackers and pears.