Instructions: On baking sheet, toast walnuts in 325 F oven for 7 minutes or until darkened. Reserve 2 well shaped walnut halves for garnish; chop remaining walnuts coarsely and set aside.

Beat butter with cream cheese until creamy; beat in brandy. Stir in Stilton and chopped walnuts. Lightly pack into 2 small crocks or onion soup bowls. Garnish with reserved walnut halves; cover and refrigerate.

Bring to cool room temperature before serving.

Makes about 2 1/2 cups

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