- 1 pound blue cheese
- 4 ounces cream cheese
- 8 tablespoons softened sweet butter
- 1/4 cup Port
- Fresh black pepper
- 2 cups chopped toasted walnuts
Transfer to the refrigerator (you can do 2 weeks before serving). 1 hour before serving, bring mixture to room temperature, fold in the nuts and transfer to smaller ramekins.
Serve with crackers, celery, fennel or jicama