150g Rosenborg Danish Blue
50g butter, softened
1tbsp. port
Salt and black pepper
2-3 tbsp. cranberry sauce

SERVES 2

1. Roughly chop the cheese, then with the back of a fork mash the cheese together with the butter and work in the port. Season to taste.

2. Press into two small ramekins and top with cranberry
sauce. Chill.

3. Serve with Melba toast or cheese biscuits.