In a bowl with an electric mixer cream together the Stilton and the cream cheese until the mixture is smooth. Put 1/2 tsp. of the cheese mixture in the palm of 1 hand and in it roll a grape, rolling the mixture around the grape between both palms to coat it. Coat the remaining grapes in the same manner and chill them in a lelly roll pan for 15 minutes. In a bowl combine the parsley and walnuts. Roll the cheese covered grapes in the walnut mixture to coat them completely and chill them until the coating is firm. Makes about 40 coated grapes.

Gourmet Magazine; December, 1989.