Tag Archives: stilton

Chocolate and Cheese Truffles with Stilton and Goat’s Cheese

chocolate-cheese truffles with blue cheese and goat's cheese

I love cheese. And I love chocolate. But, just like a husband and a gigolo, some loves should be kept apart – or at least that’s what I used to believe. A few months ago, I started coming across the odd choc-cheese combo and not just the usual cheesecake suspects; people were combining goat’s cheese with chocolate and even having a go with soft brie-type cheeses. Bringing my two loves together had to be worth a shot and I thought I’d throw blue cheese into the mix, although the internet was fairly quiet on this one.
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A Marbletree Cheeseboard and Belvoir Crumpets

Belvoir Crumpets port and stilton

I was feeling a bit put out the other week when someone ‘fed back’ to me that they thought the design of my blog was a bit awful and the photos were especially dreadful, partly because I always use the same plates. Now, don’t get me wrong, I concentrate on the writing and the cheese, I know I have the design skills of a mole in the dark and I still haven’t got a new camera after dropping mine a few weeks ago. So this feedback wasn’t a surprise. I even agreed. But still, you know, it hurt. So when I got an email from some nice people at a little company called Marbletree, asking if I would like to try out one of their cheeseboards, it seemed like very good timing. A nice new thing to show off the cheese on.
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Stichelton

Stichelton is one of those cheeses that gets talked about a lot in cheese-world but it’s fair to say that most people, living sadly in un-cheese-world, won’t know the name (although if they heard it they might stop, ponder and perhaps think ‘Hmm, sounds a bit like another blue cheese…’) Stichelton is a cheese with an interesting genesis. It’s a bit of a rebel cheese; the sort of cheese that would skive off cross-country running and go for a fag instead. But it’s that sad kind of rebel that tried to hang out with its peers but was shunned for being ‘a bit different’:

Here it is, looking rebellious and a bit sulky:

stichelton cheese
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Hart’s Content: Bringing Stilton-Making Back to Derbyshire

Hartington Creamery Cheese Stilton Peakland Blue White

It’s a film we’ve all seen. A traditional industry is closed down, leaving a community devastated, both in terms of economic loss and sense of identity. But then a band of locals get together and find new purpose through ballet dancing or trombone playing or pub stripping. Of course, it’s all made up, based on whimsical notions of plucky northerners winning over adversity. But, for one Derbyshire village I visited recently, truth could be stranger than fiction – except they’ve found a new beginning in a different sort of culture from ballet or brass bands. To be precise, a cheese culture – Penicillium roqueforti – which is responsible for the blue veins of Stilton.
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Shropshire Blue

Of course, I’ve eaten Shropshire Blue before. I knew I had because I grew up in Staffordshire, the neighbouring county. We used to shop over county lines in Market Drayton and Shrewsbury so obviously I’ve eaten Shropshire Blue.

Oh dear

Oh dear, oh dear.

So, this is one of those moments when I’m reminded that I know bugger all about cheese. Probably more than your average Joe, I’ll give me that, but really, bugger all. Now, I don’t feel too bad about knowing flip about flocculation or being an affinage amateur. And I’d never heard of Norwegian Brown Cheese or Idiazabal or even Perl Las until the last couple of months. And I’m fine with that. But recently I found out that…pauses to put on the big cap with ‘CD for Cheese Dunce’ on it and retires to the corner in a puddle of shame…Shropshire Blue has nothing to do with Shropshire.
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