Title: Stilton Pate
Categories: Cheese
Yield: 6 Servings

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

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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