Preheat oven to 350°F (175°C).

Spread hazelnuts in a single layer on a baking pan.

Toast hazelnuts in the preheated oven for 10 to 15 minutes, or until lightly colored and the skins blister.

Wrap the toasted hazelnuts in a kitchen towel and let them steam for 1 minute.

Rub the nuts in the towel to remove as much of the skins as possible. Cool completely.

Roughly chop 1/3 cup of the toasted and skinned hazelnuts.

In a food processor, combine the crumbled and softened Stilton cheese, softened cream cheese, and Tawny Port (or Sherry).

Add salt and pepper to taste.

Blend the mixture until smooth.

Add the chopped toasted hazelnuts and pulse the motor a few times to incorporate them.

Transfer the spread to a crock or ramekin.

Cover and chill in the refrigerator until firm (at least 2 hours, or up to 3 days).

Before serving, garnish the spread with additional toasted hazelnuts.

Serve the Stilton and Hazelnut Spread with Melba toast.