Named after the village on the Great North Road where it was sold to coach travellers, who spread its fame all over the country.
A whole Stilton is 9 inches high and 8 inches across (23 x 20 cm) with a crinkly brown rind. The habit of spooning the cheese out of the centre and then pouring port in to keep it moist still persists. In my opinion this ruins the flavour and texture of the cheese, which really ought to be firm and creamy white with a clean network of blue veins. It is far better to slice Stilton horizontally and to keep it wrapped, in the fridge.
At full maturity (six months) Stilton should be rich and mellow with a sharp, salty aftertaste. The young version, white Stilton, has not developed a mould and is mild and crumbly.
Not simply a recipe for leftover bits of Stilton, this one, but a delicious creamy soup that can enhance any dinner or supper party. Be careful not to boil the soup when re-heating.
This excellent recipe is a treat for vegetarians and meat eaters, and features a totally successful culinary marriage: celery and Stilton, plus a few other ingredients besides.
This recipe makes the most of leftover Stilton – but it could be made with any hard cheese (or even a mixture of all those end bits clinging to the rind).
This recipe for one is a great way to jazz up a plain omelette, with Stilton adding plenty of flavour. And, if there are two people to feed, it can easily be doubled up.
Although this recipe is a great way to use up the post-Christmas parsnips and Stilton that may be hanging around, there's nothing parsimonious about it at all and it's well worth making at any time of the year.