1 lb. blue cheese (Stilton or Gorgonzola)
1/2 cup Maduro Port
1/2 cup unsalted butter, softened
1 1/2 cups chopped walnuts
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In a food processor blend together the cheese, butter, and Maduro until the mixture is smooth.
In a bowl, combine the cheese mixture with the walnuts.
Transfer the spread to crocks or ramekins.
Serve with bread or crackers.
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Yield: 3 1/2 cups. The spread keeps covered and chilled, for 3 weeks.