- 3/4 pound Stilton, crumbled (about 3 cups) and softened
- 6 ounces cream cheese, softened
- 2 to 3 tablespoons drained green peppercorns packed in brine
- 1/4 cup medium-dry Sherry, or to taste
- In a food processor blend the Stilton, the cream cheese, the peppercorns to taste, the Sherry, and salt and pepper to taste until the mixture is smooth and transfer the spread to crocks or ramekins. The spread keeps, covered and chilled, for 1 week. Serve the spread with crackers.