Stilton! So much Stilton …

[Adm1010]

Yesterday I received a very large cheese hamper as a gift . It contains lots of “ artisan “ cheese as well as a HUGE pot of Stilton and a round of Camembert .

I usually don’t venture beyond a bit of cathedral city so this is a left field gift for me !
I don’t usually like “ smelly “ cheese but I’m going to try to cook with the Stilton .
And tbh I’ve no clue what to do with Camembert!

I’d really appreciate recipe ideas for the smelly cheese please!! My cooking skills are top end of basic , finances are middle budget and the recipes are for three adults .

Thankyou!

Camembert - bake in a tiger loaf. Google it. Best thing ever.

first, what do you mean with 'huge'?
200g?

stilton - add a little to cheese dishes, lice macaroni cheese

canembert - bake it! lot's of recipes online

cheese freezes well.

I love blue cheese, tonight I am cooking a pot of pasta with broccoli in the same water when drained adding cream and crumbled stilton. I call it blue cheese pasta have been making and eating it since I was student, also works well with gnocchi.

The Camembert smells like cabbage! But I do like tiger bread so will try that . So I assume Camembert is eaten cooked

The Stilton is 550g . It’s something I’ve never cooked with as it’s not something I buy . I’m guessing a little goes a long way .

Their is also a “ cave matured “ cheddar . It looks like it’s covered in dirt !

@Neurodiversitydoctor that sounds so simple and tasty ! I’ve got a very fussy carnivore husband so I could do with bulking that with a little meat? Have you added meat to it?

You can freeze it.

Brocolli and Stilton soup, just boil brocolli and onion in veg stock then blend and crumble in the Stilton as you blitz it. I think it should freeze ok.

For a meal for 3 adults I'd use half the stilton with 500g of pasta/gnocchi

So brocolli seems too be teaming well with Stilton !

I’ll have a go at the soup as well

You could add chicken breast or bacon I guess although I never have.

Stilton is nice in macaroni cheese.

@PurpleDaisies Thankyou . Does that go for the Camembert as well ? I’ve never frozen cheese obviously apart from when it’s cooked in a meal

I’m not sure about soft cheese. I know about Stilton because I had the same issue as you a few years ago!

Every Mac and cheese I’ve ever made is always a tad bland , maybe Stilton is the ingredient I’ve been waiting for !

You can solve the bland macaroni cheese issue by adding more cheese! Blue cheese is good on a burger, particularly with bacon. I miss combo that now I’m veggie.

I can see me spending the day batch cooking

Might be just what I need in a cold January day

I might buy Stilton…

Camembert doesn’t have to be cooked - it just can be.

I prefer to leave it out till it’s super ripe and runny (and smelly!) - bloody delicious!

Jacket potatoes with celery and Stilton filling.

Bake the Camembert drizzle over some honey and get it in your face. Delicious!

Camembert , we eat it baked, and we do chipolatas and French stick with it, cut into lots of pieces and buttered, then we dip them into it, yum!

Stilton goes really well with broccoli but also with mushrooms, could do stuffed mushrooms (couscous) with Stilton on the top, melted.

Oh and spice up Mac and cheese by adding a variety of cheeses and I add a little pinch of Arbol chilli flakes, gives it a tiny kick!

This is great Thankyou . I’m feeling inspired

The smell of the Camembert is very off putting so I haven’t tasted it yet . .

I make a super easy sauce of melted Stilton (just shove some in a bowl and microwave) then mix with sliced mushrooms fried in garlic butter until they’re golden. Mix together and have on a jacket potato with a green salad in balsamic vinegar.

About 2086457 calories but sooooooo lovely.

@WinterCarlisle that sounds bloody gorgeous !

If you have any mince pies left - heat one up, slice off the top and pop a teaspoon of stilton in, and put the top back on. Let it sit for a minute to warm the cheese up. Turns a sweet pudding into a savoury snack with a sweet relish and is utterly delicious.

For the camenbert, if it's in a wooden box that is stapled together (not glued) then do it as a starter baked in its box. You can make little incisions and insert sprigs of rosemary or garlic, and drizzle with a little oil. It turns into a fondue and you guzzle it with dipping bits of crusty French bread.