Instructions: In a food processor blend the Stilton, the cream cheese, the Port, and salt and pepper to taste until the mixture is smooth, add the 1/3 cup hazelnuts, and pulse the motor a few times, until the nuts are incorporated. Transfer the spread to a crock or ramekin and chill it, covered, until it is firm.

(The spread may be made 3 days in advance and kept covered and chilled).

Garnish the spread with the additional nuts and serve it with the Melba toast.

To toast and skin hazelnuts:
Preheat oven to 350F.

In a baking pan toast hazelnuts in one layer in oven 10 to 15 minutes, or until colored lightly, and skins blister. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove as much of skins as possible and cool.

Makes about 2 cups.

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