Preheat the oven to 350°.
Spread the walnuts on a rimmed baking sheet and toast for 8 minutes, or until lightly browned.
Meanwhile, in a large saucepan, combine the sugar, Somerset Ridge Ruby Port, pepper and bay leaf and bring to a boil.
Cook over moderate heat, stirring occasionally, until slightly thickened, 3 to 4 minutes.
Discard the bay leaf.
Add the walnuts to the saucepan, stirring to evenly coat them.
Using a slotted spoon, drain the nuts very well.
Line a baking sheet with parchment paper and spread the walnuts on it in a single layer.
Bake for 12 minutes, stirring once, or until the nuts are mostly dry; let cool.
Separate any nuts that stick together.
Meanwhile, simmer the syrup over low heat until it is thick enough to coat the back of a spoon, about 3 minutes.
Set the Stilton on a serving platter and place the walnuts in a separate bowl.
Drizzle the port syrup over the cheese and serve with the nuts.
Serve and Enjoy!