Blue Stilton is a versatile and easy to use ingredient in a variety of starters and main courses - a little goes a long way. For Stilton Recipe ideas visit our recipe section..
1. For cheeseboard use, take Stilton out of the fridge up to 2 hours before serving to reach room temperature (20 degrees C or 68 degrees F); serve with plum bread or a mango chutney for a change.
2. Sweet wines go especially well with Stilton - Port being the favoured choice of many; try a dessert wine for a change or a full bodied robust red wine.
3. Stilton freezes beautifully. Simply cut into easy to handle portions, wrap in cling film or foil and freeze for up to 3 months. De-frost slowly - preferably in the fridge overnight. Allow to reach room temperature before serving.
4. Stilton crumbles effortlessly for use in salads, soups and dips. If taken straight from the fridge it slices easily for sandwich use. Grating straight from the freezer is also possible and a boon for last minute recipes.
5. Blue Stilton goes well with any wine --simply experiment. We do have some suggestions below.
What To Do With any Leftover Stilton?
As the Christmas and New Year celebrations wind down, you may find yourself with some left over Stilton. Don't waste it - with a little care you can enjoy the rest of the cheese over the coming months. Here are some useful tips:
• Always keep your Stilton well wrapped in the refrigerator and preferably in an air tight container. This prevents the Stilton tainting any other foods in the fridge and stops Stilton being tainted by them.
• Properly wrapped Stilton will keep perfectly well in the fridge for a couple of weeks after opening. During this period, it will continue to mature and will become creamier in texture and develop a more mellow flavour.
• You don't have to reserve your Stilton for entertaining. It can turn almost any standard snack or dish into something sepcial - see our 15 quick usage tips below
• For longer storage, Stilton freezes beautifully. Cut into handy portion sizes of 150 grams (6 ozs) wrap in cling film or foil and keep for up to 3 months.
• Defrost in the fridge or a cool larder for about 24 hours before use - slow defrosting is essential to stop the cheese becoming too crumbly. Once defrosted use as normal but eat within a week and do not re-freeze.
• For recipe ideas click here.
JUST ADD STILTONTM - 15 quick usage suggestions
1. Stilton dip or salad dressing - crumble a few ounces of Stilton into a bowl and using a fork mix with enough plain yogurt (or fromage frais or soured cream) to give the desired consistency. Add lemon juice and seasoning to taste.
2. Stilton in Soup - Crumble Stilton into your favourite soup.
3. Stilton Summer Salad - Crumble Stilton over rocket or lettuce with watercress and drizzle with a light dressing.
4. Stilton pate - Beat some Stilton with half its weight of butter, a little milk, a pinch of mace and some sherry to a smooth paste. Press into individual pots, chill well and serve with crudités or bread.
5. Stilton avocado starter - mix some Stilton with a little mayonnaise a few chopped, seeded grapes or fresh pineapple and use to fill a halved avocado pear for a delicious starter.
6. Stilton rarebit - blend Stilton with a little cider and diced apple. Spread on fingers of toast and grill.
7. Stilton filo parcels - Place slices of Stilton on 3 or 4 layers of filo pastry. Fold into neat parcels and bake in a hot oven for 10-15 minutes - perfect party food!
8. Stilton jackets - Instead of butter, mix a little Stilton with potato scooped from a halved jacket potato and put back into the skins and cook until melted. Add chopped grapes after cooking for a change.
9. Stilton and Beans on Toast - Melt crumbled Stilton into tinned beans and serve of toast.
10. Stilton Mash - Melt crumbled Stilton into mashed potato and serve with sausages and onion gravy.
11. Stilton Risotto - Stir crumbled Stilton into mushroom risotto for a fuller flavour.
12. Stilton Pasta - Melt a little butter and garlic in a pan, add some fresh cream and crumbled Stilton. Heat gently without boiling and stir in a little brandy and pour over your favourite cooked pasta. Alternatively, for speed, after cooking your favourite pasta, drain and transfer to a large warmed bowl, add crumbled Stilton, stir in and serve.
13. Stilton Quiche - Use Stilton instead of your normal cheese in quiches or flans.
14. Stilton Pizza - Top home made or bought pizza cooked at home with crumbled Stilton. Or for "Quick Stilton pizza", slice a portion of a French loaf lengthways, spread each cut face with a tomato base (ketchup, passata, drained tinned tomatoes or puree), top with a mixture of finely copped onions, mushrooms and stilton cheese. Place under grill for 5 minutes.
15. Stilton Steak - Melt a little Stilton over your favourite steak or joint for a few minutes at the end of cooking.
Using Blue Stilton
•Blue Stilton is a versatile and easy to use ingredient in a variety of starters and main courses - a little goes a long way. For Stilton Recipe ideas visit our recipe section.
•Like all good cheeses Blue Stilton is best served at room temperature (20 degrees C or 68 degrees F). Try to get your cheese out of the fridge an hour or so before eating so as to let the flavour of the cheese develop.
•Blue Stilton is a must for any cheese board - serve with crackers or traditional plum loaf
•Unlike most cheeses, Blue Stilton may be frozen. Wrap in several layers of cling film and a layer of foil and keep in freezer for up to 3 months. Defrost overnight in the fridge and allow to reach room temperature before serving.
•Blue Stilton goes well with any wine -- simply experiment. For some suggestions, please visit our wine section