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Alternative to stilton?

10 replies

notasize10yetbutoneday · 01/04/2010 13:20

Im making the melting mushroom wellingtons this weekend and the recipe uses Stilton. Im not sure I've ever actually had stilton as I'm not really a fan of, er, pungent cheeses. I had roquefort recently in a warm pear salad and that was ok but I wasnt mad on it, I found it very strong.

Any ideas which cheese I could use apart from stilton please?
TIA

OP posts:
Whoamireally · 01/04/2010 13:43

Do you want something with the same texture as stilton? Sort of a bit creamy and crumbly? What about Wensleydale?

Whoamireally · 01/04/2010 13:43

Or a mild goat's cheese log?

Sazisi · 01/04/2010 13:49

I'd use gruyere or emmental

silverwoodhelpdesk · 01/04/2010 13:49

There is no alternative to Stilton, a veritable King among cheeses. Fear not, however, as Stilton becomes stronger the longer it is kept/matured. If you buy it and then use it straight away, you should not find it too strong.

Furthermore, the recipe has requested Stilton as it has been decided that it perfectly balances the other flavours. You will also find that cooking it will lessen the flavour slightly.

notasize10yetbutoneday · 01/04/2010 14:03

Wow I wouldn't dare buy anything else now Silverwood!

Have your own !

OP posts:
notasize10yetbutoneday · 01/04/2010 14:04

Although I would prefer a mild goats cheese, I must say.

OP posts:
silverwoodhelpdesk · 01/04/2010 15:41

Notsize10, I wouldn't wish to lecture on Stilton cheese, but I am rather partial to it. In my last job I used to go to the Creamery whilst visiting customers around Melton Mowbray and buy up to 20 Kgs of Stilton in the run-up to Christmas to pass out to friends, just covering costs. It is a favourite of mine.

If you really are a bit worried about the strength being too much, you could water the stilton down with a bit of mild goats cheese, but there is something about the flavour of Stilton that even Roquefort doesn't have.

coldtits · 01/04/2010 15:44

Try obtaining a white stilton, as it is the blueness that is the key to the strong flavour.

I must add that I actually used to work in Long Clawson creamery, and I am a Local Denizen adn Expert on stilton cheese.

notasize10yetbutoneday · 01/04/2010 15:53

You have convinced me. I am very impressed with the strength of your pasion so I will bow to your knowledge. Looking forward to it now. I will take coldtits advice and perhaps go for a less blue version if possible.

OP posts:
silverwoodhelpdesk · 01/04/2010 16:27

Coldtits, lucky you. I started off with Tuxford & Tebbutt for a few years, then tried Cropwell Bishop for a year before graduating to Long Clawson, the best IMHO. They were also very nice people in the "shop" (caravan in the carpark).

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