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.