|
|
Article: Melt the blue veins for a mean rarebit Stilton does exist beyond the cheese board and some dishes can enhance its flavour, says Annie Bell `Rotten stilton can put you off for life, or at least until you have tasted the real stuff'
- Article from:
- The Independent (London, England)
- Article date:
- December 31, 1994
- Author:
-
|
Copyright informationCopyright 1994 The Independent - London. Provided by ProQuest LLC. (Hide copyright information)
|
A whole stilton is a big cheese. I once lugged one over to Sicily,
but it was worth it to witness the esteem in which my Sicilian host
held it. During evenings spent in front of the fire toasting bread,
he would reverently spread his with "steelto n", while I gorged on
the first pressing of his olive oil. Following this exchange, stilton
went up in my estimation.
In early life I was a victim of stilton at its worst. It is a
grisly, aggressive monster of a cheese when it is not ripe; sharp and
crumbly in the centre with dominant "blue" flavours projecting.
Randolph Hodgson of Neal's Yard Dairy, in central London, is
sympathetic: "Rotten stilton can put you off for life, or at least
until ...
Related newspaper, magazine, and journal articles:
|
|
Article: The versatility of stilton, the 'king of cheeses'
Western Morning News, The Plymouth (UK);
September 30, 2006 ;
617 words
......you cannot have a cheeseboard without Stilton, so I always do it - and I, like most...discovered what a wonderful cooking ingredient Stilton is; great in soups, wonderful in sauces...an upmarket pizza. I did not know that Stilton is only made in three counties - Derbyshire...
|
|