Hi All

Question: How do can you tell when Stilton cheese has gone mouldy?

Cheers

David

Dont know David, it's never round long enough.

steve

 

When it walks off into the sunset!

 

Hi

There's an old coaching inn in the middle of Stilton village which has an old text describing an ideal cheese many years ago as being full of worms! The same Inn has a very good Stilton and accross the road the local shop has a selection of excellent Stilton cheeses.

P&L

 

I'm with Chigman on this, it hits the plate, then the digestive biscuits, then my stomach in no time at all.

Talking of blue cheese, I picked up a spanish Picos on anglesey last week , if you see any get it it is wonderful !!!

 

Hi All

Question: How do can you tell when Stilton cheese has gone mouldy?

Cheers

David

Dont know David, it's never round long enough.

steve

Precisely my sentiment-------but with a good glass of Port

Wobby

 

It grows a white furry film. We have it in several stages of decomposition in our fridge through the year. My husband just cuts the rotting sections off and continues to use it until it's rock solid, then the dog gets it.

I always think it's the bacteria in our house that gives us such good immune systems. I'm rarely ill and my husband hasn't had a day off or been to the doctor once in about 15 years!

Despite living in Leicestershire, it's the one blue cheese I'm not too keen on tough. It has a metallic taste to me. Now give me a good rocquefort or dolceletta - Mmmm!

Lesley

 

Have to say...this is my favourite cheese at the moment.. smelly cheese leave it in an airing cupboard or anywhere warm for that matter, to soften it up and to release all the flavour. Try it on toast, I bet you dont stop at two slices.

Be warned though, it does pen & ink a bit. 8)

steve

 

Steve - that's the one we like! I eat some when it's first purchased and Liam finishes it off about 3 weeks later when it's had time to "mature"! Same procedure for brie and camembert.

Sue

 

Apologies for going a bit off topic, but if you want to see what mouldy cheese looks like - try yum yum

Disgusting, or what?

Regards,
John

 

Steve - that's the one we like! I eat some when it's first purchased and Liam finishes it off about 3 weeks later when it's had time to "mature"! Same procedure for brie and camembert.

Sue

I cant get enough of it Sue-not good for the waistline though.

Steve