Publications
1. Melt the butter in a heavy-bottomed pot and whisk in the flour and spices. Remove from the heat and gradually beat in the milk and stock until smooth. Put the pot back on the stove and simmer until slightly thickened with a sumptuous texture.
2. Remove from the heat and add the Cheddar and biltong. Put the pot back on the stove over low heat and simmer for a few minutes; don’t let the cheese boil.
3. Add the cream, blue cheese and wine and heat until just hot and the cheese has melted. Serve immediately with an extra dollop of cream and the extra crumbled blue cheese and biltong shavings.
