Stilton and Walnut Pate


Stilton and walnut pate: serves as a starter for six, or as a meze dish.

This recipe contains the following types of ingredient: dairy and honey; plants and fungi.


200 g
white Stilton cheese
200 g
soft cream cheese
15 ml
port wine (use white port if available)
1/4 tsp
5 ml
FAIRTRADE runny honey
30 g
FAIRTRADE walnut pieces


Crumble the stilton (or cut into pea-sized pieces) and put in a large, firm bowl.

Add the cream cheese, port wine, nutmeg and honey.

Using the back of a strong spoon mash the ingredients until they come together in a consistent paste.

Chill for 30 minutes in the fridge.

Crumble the walnuts using a rolling pin.

Serving suggestions

Either: spoon the paste into a ramekin and sprinkle the crushed walnuts on top

Or: once the cheese is chilled, roll it out onto a cutting board in the shape of a log.

Spread the crushed walnuts on the board and coat the cheese log by rolling it in the nuts.

Slice and serve.


For use as a dip, increase the ratio of cream cheese to stilton to make the pate softer.

As a starter, serve each person with 2 or 3 slices of pate log, and a small amount of mixed green salad and a few slices of toast.