I'm hosting some Brits (30 or so) in a few weeks for what will mostly be an all-American barbecue. That said, I'd like to prepare an hors d'oeuvres using Stilton. The affair will be informal and outside, so it should be on the casual side -- preferably passed, but not a requirement. FYI, I'm in the San Francisco Bay Area, so we don't have to worry about sweltering temps. Thanks for your suggestions.