STILTON CHEESE CROCK WITH PORT WINE

"For top-of-the-line entertaining, here's an offering worthy of bluebloods: a crock of creamy Stilton, considered the king of English cheeses, laced with port. A week's melding ensures a smooth blend of mellow port and pungent cheese. Present the crock with crackers or little toasts as an hors d'oeuvre, along with a hearty red wine, or as the centerpiece of a party buffet."

2 pounds English Stilton cheese
1/3 to 1/2 cup port wine
Crackers or crisp toasted bread rounds

Trim any rind from cheese; place cheese in a large bowl. Add port. With back of a wooden spoon, mix port and cheese until well-integrated.

Pack into a 4-cup crock, cover with plastic film and a lid or plate and allow to age 1 week in the refrigerator.

To serve, bring cheese to room temperature and serve directly from the crock with crackers or crisp, toasted bread.

If any of the cheese mixture is left over, transfer it to a clean, tightly lidded container and store it in the refrigerator. It should keep for about two weeks."

Makes about 4 cups (20 to 30 cocktail-size servings)
Source: Sun News, Myrtle Beach - October 17, 2007