Stilton Pate

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225 g Full-fat soft cheese
170 g Stilton Cheese; rind
2 tb Dry white wine
2 tb Single cream
1 tb Parsley; chopped
1 ts Shallot; finely chopped
removed, finely grated
Nutmeg; freshly grated
30 g Celery; finely sliced

Original recipe makes 6 Servings



In a food processor beat the soft cheese with the wine and cream to a smooth, creamy mixture. Add the Stilton cheese, celery, shallot and parsley, and season to taste with the nutmeg, salt and pepper. Form the mixture into a tight, neat roll about 1 1/2 in. thick. Wrap in cling film, secure ends and refrigerate for about 2 hours.

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