- Joined
- Wednesday September 14, 2016
- Location
- Hampshire UK
Smoked cheese is very nice, applewood is available in Asda and I'm guessing probably most supermarkets.
Is Shropshire very different from Stilton?
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By the way, I'm discovering the diversity of British cheeses, which is very poorly represented by the supermarkets' offer (maybe Waitrose is better than the competition in this line, well at least for the French cheeses).
I'm leaning towards Stinking Bishop cheese (the name itself seems full of promises), but I can't find it in regular supermarkets (I shop in Asda, Sainsburry's and Lidl, the closest in my area)
I enjoy mine with malt loaf but it must be room temperature. Never eat Stilton out of the fridge you will lose 90% of the flavour and texture.
I love steak with Roquefort sauce, but I never know how to dose properly the Roquefort cheese (Bleu d'Auvergne is probably more suitable for a sauce).
However, I tried this for lunch: some kind of improvised croque-monsieur, English bread toast, German Black Forest ham and Stilton on it, grilled altogether in the electric oven. The result is very edible, pretty good actually, I spread the melted cheese all over the slice of bread; the only drawback is that the Stilton taste is not strong enough or cook/heat resistant, all the sweet bitterness of the blue is gone. Stilton would be a rather good alternative to béchamel in a croque-monsieur. Next try: quiche lorraine with Stilton in it (it will replace the Comté I usually put in it).
On a digestive biscuit with an apple
Was going to say that if consistency right, it goes very well with Digestive Biscuits. Have got a few friends and sons into Port, when we served it with the Cheeseboard.I agree, digestive biscuits are essential. Not tried apple (yet), but I find a couple of glasses of LBV port works well. (Can't stand tawny port)
I also knock up a fine leak and stilton soup when the cheese is a bit far gone for even me.
For melting on toast try mixing with a grated hard cheese or covering the stilton crumbs with slices of hard cheese. Cheddar is good it seems to let the Stilton flavour survive.
@ Cristo, the problem with ham and Stilton together is they are both extremely savoury so I'd leave out the bacon in the quiche if I were you. Brocolli & stilton work together because the sweeter broccoli offsets the Stilton so you could certainly try that combination in a quiche....
https://www.theguardian.com/lifeandstyle/2010/dec/04/christmas-standby-recipes-angela-hartnett
Stilton is as far removed from Comté as a cheese could possibly be, it's far too potent and for that reason cannot be matched and used in many dishes (google stilton recipes, there won't be many). Comté on the other hand is a mild nutty almost sweet cheese so naturally compliments ham/bacon, substituting one cheese for the other in a recipe is frankly bonkers.
If it was true, all the ready made dishes sold in the UK's supermarkets, in which cheddar is used as a cheap replacement for foreign cheese could be thrown in the bin... And there are a LOT (from macaroni and cheese to Brit-lorraine quiche with English bacon and cheddar sold in Sainsburry's, beside the regular quiche lorraine made in Britain).