Blue cheese-port wine pate


  • 350 grams creamy cheese ( room temperature)
  • 60 grams soft butter
  • 80 milliliters port wine
  • 300 grams crumbled blue cheese( room temperature)
  • 1 tablespoon chive, chopped
  • 50 grams walnut halves
  • salt
  • pepper

Preparation method (receipt)

Rub creamy cheese with butter until smooth. Add the port wine, blue cheese, chive and knead until smooth, salt and pepper. Place in a baking form, cover with food film or foil and put in the fridge for 2 hours. Decorate with walnut halves before serving. Serve at a room temperature.

creamy cheese butter port wine blue cheese chive walnuts salt pepper