This recipe is from a newspaper clipping. It is credited to The Junior League Centennial Cookbook: Over 750 of the Most Treasured Recipes from 200 Junior Leagues.

Walnut Stilton Torta

2 packages (8 ounces each) cream cheese
2 sticks (1/2 pound) unsalted butter; softened
1/4 cup Port wine
1/3 pound Stilton cheese, crumbled
1/2 cup coarsely chopped walnuts, lightly toasted
Toasted walnut halves and red seedless grapes for garnish

Lightly butter a 5-cup decorative ring mold, fluted mold, or several small ramekins or bowls. In a large mixing bowl, blend the cream cheese and butter until light and fluffy. Mix in the Port. Spread 1 1/2 cups of mixture into the mold. Press in half the Stilton and half the walnuts. Add another 1 1/2 cups of the cream cheese mixture, then the remaining Stilton and walnuts. Finish with the remaining cream cheese mixture. Press with the back of a spoon to remove any air pockets. Cover with plastic wrap and refrigerate until firm.

To unmold, wrap a hot towel around the mold. Run a knife around the edge and invert the torta onto a serving platter. Garnish around the base with walnut halves and grapes. Let stand 30 minutes at room temperature before serving. Serve with water crackers or baguette slices. Makes 10 large servings.