What is it?
Stilton is a cow’s milk cheese hailing from central England, which has extremely fine veins of mold in a characteristic radial pattern that can look like shattered porcelain. This trait gives Stilton its overall blueing—not just in pockets like other blue cheeses—and allows for even flavor.
8 oz. = about 1-1/2 cups crumbled
Don’t have it?
Substitute Maytag, Roquefort, Gorgonzola or any other crumbly blue cheese.
How to choose:
Good Stilton has a dry, rough, brown rind and a creamy, ivory interior with plenty of blueing right to the edge. The cheese should be crumbly but moist enough to hold its shape. Avoid Stilton that has poor blue veining or a darkened or dry interior.
How to prep:
The best Stilton for cooking comes from the inner core of the cheese, where it’s creamiest. The rind and the hard portion near the rind aren’t good for cooking, though some people like to eat them.
How to store:
Store well wrapped in the refrigerator.
Celery and blue cheese make for a boldly flavored gratin. Tarragon adds an aromatic note, balsamic glaze contributes welcome sweetness, and almonds provide nutty crunch.
Using just the top half of the squash creates rounds of the same size for even roasting and a pretty salad.
This salad is heavier on greens than on steak, making it a light but filling meal.
Serve this tart with beer or hard cider to underscore the apples or with a semi-dry Chenin Blanc. Add a robust green salad tossed in a malt vinegar dressing to…