Stilton and Walnut Ball

Makes 12 to 16 appetizer servings. Can be prepared up to five days ahead.

Ingredients:

• 8 ounces Stilton, or other blue cheese, rind removed, at room temperature
• 8 ounces cream cheese, at room temperature
• 2 tablespoons tawny port
• 1/4 teaspoon freshly milled black pepper
• 1 cup walnuts, toasted and coarsely chopped
• Water crackers, for serving
• Cored, sliced, ripe Bosc pears, toss with lemon juice to discourage browning for serving

In a medium bowl, using a rubber spatula, mash the Stilton and cream cheese until smooth. Work in the port and pepper. Place a piece of plastic wrap on the work surface, and scrape the cheese mixture into the center of the wrap. Use the plastic wrap to form the cheese mixture into a ball (it will be soft). Refrigerate until the ball in is chilled and firm, at least four hours or overnight.

To serve, unwrap the ball and roll it in the chopped nuts. Transfer to a platter and serve with the crackers and pears.

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