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A wedge can be served on its own with crackers or bread. If you have a whole round cheese for a dinner party then simply present the cheese with its open cut face on a platter and provide an elegant spoon to dig into the cut surface. This practice is frowned upon by purists but we know of no more impressive, romantic and enjoyable way to eat Stilton. No doubt Mr. Cooper Thornhill would approve of this slightly decadent and extravagant delight for you and your guests.
However the old practice of pouring Port into the cheese (done in olden days in inns to moisten a dried out cheese) should be avoided - the cheese and the Port should be enjoyed separately.
Stilton is not a "pressed cheese" - the curds are allowed to settle naturally in the hoops or forms and it is therefore open textured and slightly fragile. It should be kept refrigerated until required, allowed to warm to room temperature before consumption and then wrapped in plastic wrap to prevent it drying out. Storage above 5° C will start the cheese "working" again which is to be avoided.
For longer storage, Stilton freezes beautifully and can be kept in the freezer for up to 3 months. Ensure the cheese is well-wrapped in foil or cling. Defrost slowly – ideally for 24 hours in your fridge or a cool larder. This should ensure that the cheese doesn’t become too crumbly and retains its creamy texture.
Stilton doesn’t just taste good but it’s crammed with goodness. It has a less aggressive flavour than many other blue cheeses and is less salty.
- Calories : 411
- Water : 38,6%
- Fat : 35,5%
- Protein : 22,7 %
- Sodium : 930 mg
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