Serving Port and Stilton is unlike serving any other type of wine and cheese. It is important to make sure that you understand what this cheese and beverage have to offer. Proper preparation will ensure that you and your guests get the most out of the tasting experience.

Let the cheese stand

The first rule of serving Port and Stilton is to allow the cheese to warm up slightly at room temperature. This will allow all those flavours to really come to life. When the cheese is cold, many of the more subtle flavours are hidden. A good rule is to take your cheese out of the fridge 30 minutes before serving.

Arranging your table

Serving Port and Stilton also requires that you arrange your table just right. You want to let your guests know that these two are a delicious pair. You should take some time to create labels for each of the cheeses you plan on serving. You can also colour code your labels to let your guests know which ones make the best pairs.

Strong-smelling cheese

Port and Stilton go well together because they are both potent in terms of flavour and aroma. When placing Stilton on your table, make sure that it’s not too close to any other cheese. The strong aroma from this cheese can affect the flavour of nearby foods.

First slice

Since you don’t want anyone to ‘butcher’ that beautiful piece of Stilton, make sure that you make the first slice and your guests will follow your lead. Cut about three slices and leave the rest up to them. Don’t cut to many slices since you don’t want to end up with leftover sliced Stilton.

You don’t need to wait for guests to visit to serve Port and Stilton. You can enjoy this treat whenever the craving hits. It’s even a great treat if you are not in the mood for a full meal but you want to relax and nibble on something after work.