What is the best way to eat Stilton?
- Thread starter Cristobal
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- #50
This was the first attempt, the cheese was heated to long; following my previous comment on waiting the "point of fusion", I achieve the same creamy white scattered with blue.
To comment on opposing flavours, it's precisely by trying different flavours, by subsituting quite different ones, that sometimes luckily you obtain something surprisingly good, especially in a quiche... There's no rules on what kind of cheese you might put in it except your personal preference/taste.
I don't know if my Stilton is cheap, I buy it in supermarket; but I must admit that if the portion of Stilton was more than £3, I would probably prefer to pay a little extra money for some other cheese (Epoisses, Beaufort).
As for bread, "your crap British white bread" is not that bad and is perfect for croque. I see it as something "neutral" and easy to store or to freeze. UK doesn't seem to have a culture of bakeries where you can buy fresh bread early in the morning. I live in SW London and I would have to walk 15 minutes to find artisan bakeries (an Italian and a Jamaican baker)
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Where's the Branston? Or at the VERY least, half of a decent grilled tomato!
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Chutney would be great
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- Thread Starter
- #54
Actually, I found my favourite way to eat Stilton: one slice of white seeded bread, a first layer of brie (I use the cheap brie of Lidl which is pretty mild but creamy when melted), a second layer of Comté cut with a peeler, a third layer of Stilton crumbles, then two tomato slices and on top of them herbes de Provence. 5 min in the electrical oven, and voilà ! The cheese layers will beautifully and tastefully melt. It's not light at all...
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There is only one way to eat Stilton.
Bread - white either home made or from your local baker. Please try to find one and use them
Butter - slightly salted
Stilton - strong, smelly and not the cheap stuff.
A sweet(ish) pickle or chutney
A British apple
There is nothing on this earth that is better.
In my humble opinion of course
Bread - white either home made or from your local baker. Please try to find one and use them
Butter - slightly salted
Stilton - strong, smelly and not the cheap stuff.
A sweet(ish) pickle or chutney
A British apple
There is nothing on this earth that is better.
In my humble opinion of course
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If you like blue cheese try this local cheese maker from West Wales. It truly outstanding
http://www.cawscenarth.co.uk/section/28/1/whole-wheel-cheese
http://www.cawscenarth.co.uk/section/28/1/whole-wheel-cheese
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Try a grilled cheese sandwich. Spread two slices of bread with a little butter. Heat up a non stick pan. Put one slice of the bread in buttered side down. Crumble the stilton on top of the unbuttered side. Cover it with the other slice, buttered side up. When the bottom gets nice and crispy, flip it over and crisp up the other side. The stilton will be melted by the time its done.
Serve with your favourite pickles, relishes, condiments, drinks etc.
Serve with your favourite pickles, relishes, condiments, drinks etc.
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Cheap mature Stilton £1.45 @ Lidl
"Crapy British toast bread" made with love by Hovis since 1886
After
Barely melted blue cheese over barely toasted bread doesn't appear be very appetising or croque to me but hey you clearly know what you like. However your assumption that there are no rules just personal preference is of course utter nonsense, there are culinary rules or flavour profiles that work well or better together (that we have discussed) that either you're not aware of or don't comprehend or appreciate, in fact some cuisines are entirely based on balancing them.
Oh by the way your bread may have been born in the nineteenth century but like most industrially produced sliced dough it grew up in Chorleywood circa 1960.
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- #60
Barely melted blue cheese over barely toasted bread doesn't appear be very appetising or croque to me but hey you clearly know what you like. However your assumption that there are no rules just personal preference is of course utter nonsense, there are culinary rules or flavour profiles that work well or better together (that we have discussed) that either you're not aware of or don't comprehend or appreciate, in fact some cuisines are entirely based on balancing them.
Oh by the way your bread may have been born in the nineteenth century but like most industrially produced sliced dough it grew up in Chorleywood circa 1960.
Look carefully this video from a popular French website about cooking (750 grammes), at about 2'48 the woman is about to put some cheese in her quiche, Emmental or Comté, but then the chef suggests to replace these cheeses by a blue cheese, or even an other cheese:
"Pourquoi pas un bleu, de la fourme d'Ambert, pourquoi pas mettre du Morbiers, c'est vraiment à vous de vous faire plaisir, on peut vraiment être très créatif"
My poor translation:
"Why not a blue cheese, some fourme d'Ambert, why not some Morbiers, it's really up to you to treat yourself, one can truly be very creative."
Fourme d'Ambert: https://en.wikipedia.org/wiki/Fourme_d'Ambert
http://www.sfgate.com/food/cheesecourse/article/Blue-raw-regal-Fourme-d-Ambert-is-an-2746599.php
Morbiers (it's a mild cheese): https://en.wikipedia.org/wiki/Morbier_cheese
But why replace potent cheese like Comté with blue cheese like Stilton? It's utter nonsense, right ?
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Boys, play nicely now.