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Stilton Pate

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      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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