Recipe - Stilton Pate

225 g Fullfat soft cheese
2 tablespoon Dry white wine
2 tablespoon Single cream
170 g Stilton Cheese; rind
removed, finely grated
30 g Celery; finely cut or sliced up
1 teaspoon Shallot; finely chopped
1 tablespoon 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 One half in. thick. Wrap in
cling film, secure ends and refrigerate for about 2 hours.