How to eat Stilton (Stilton)

Name: Bryn Pearson

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Product:	Stilton
Date:	18/06/01 (224 review reads)
Rating:

Advantages: surprisingly versatile for coking.

Disadvantages: costs too much to put it in everything.

Opinions on Dooyou are united - Stilton is one of the best cheese yu can find. Most people love it. It has a creamy but slightly crumbly texture, its salty, strong, and very rich.

Here are a few suggestions for eating and cooking with Stilton.

The obvious one of course is as part of a ploughman's lunch. Stilton is popular in such pub lunches, and its worth making up your own version at home - bread, cheese, salad, pickles and some beer - a great meal on a summer weekend especially if you are eating in the garden.

Stilton sauces - anywhere you use a cheese sauce, using Stilton is an option. Because of the price and richness of Stilton, I would recomend mixing it with cheddor. This is great in macaroni cheese, wonderful if you want a rich sauce to go with port. Fantastic with leeks and bacon as well. I wouldn't recomend using stilton in a meat lasagne, but it can work nicely in vegetarian versions of the dish.

Stilton on toast is nice - a simple otion.

You can use stilton on the tops of quiches - especially vegitable ones. This adds richness and flavour. It works especially well with mushroom quiche. would no recomend putting stilton on pizza - for a start you would need far too much and it doesn't quite seem to work.

Stilton and beef pasties. This, I will admit is an idea I have "borrowed" from the pasty shop in Gloucester. I would never have thought of it myself. If you are making a cornish pastie, add stilton. The cheese melts during cooking and mingles with the other ingredients. The effect is absolutly fantastic and makes for the best pie you will ever have.

Be bold, be well fed and put stilton in your ext meal!

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