Name: Farmhouse Cheddar and Stilton Terrine
Yield: 14 to 16 Servings
Ingredients: Nonstick vegetable oil spray; 1 pound farmhouse cheddar cheese or sharp white cheddar cheese, coarsely grated; 6 tablespoons (3/4 stick) unsalted butter, room temperature, divided; 2 tablespoons dry Sherry; 8 ounces Stilton or other blue cheese; 1 1/2 cups walnuts, toasted, chopped, plus additional walnut halves for garnish; 6 tablespoons dried cherries, coarsely chopped; 2 tablespoons chopped fresh sage plus sprigs for garnish; 3 Granny Smith apples, halved, cored, cut into 1/4-inch-thick slices; 3 Bosc pears, halved, cored, cut into 1/4-inch-thick slices; 2 teaspoons fresh lemon juice; Water crackers

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Walnuts, dried cherries, and sage are sprinkled between layers of Sherry-flavored cheddar and pungent Stilton. It's best to slice the apples and pears (which are served with the terrine) just before plating to prevent browning.

Recipe notes