"Hahabogus" > wrote in message
...
>I tried my first stilton cheese today...I believe it was a double
> Glouchestered stilton...(had 2 yellow stripes with bluish green flecks in
> it's cheddar orange body).
>
> I found it very tasty...very soft, sharper in taste than a old cheddar,
> and very rich and smooth.
>
> What would you eat it with?
>
> I was thinking just in a fruit and cheese dish/plate. I think it would be
> too strong for a sandwich or cooking to my thinking.
>
> Suggestions please.


Stilton is very good on dessert cheese plate, but here's one of my favorite
uses. I make it as a nice dipping sauce for steak.. rib eye, sirloin, etc.

* Exported from MasterCook II *


Stilton Sauce



Recipe By : Jim Roller/T. Ulf Westbloom, M.D.

Serving Size : 4 Preparation Time :0:30

Categories : Company Cheese

Sauces



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 pound Blue cheese -- Stilton, softened

1/2 stick unsalted butter -- softened

3/4 cup dry white wine

2 teaspoons green peppercorns -- freeze-dried

1/2 cup heavy cream

2 teaspoons fresh parsley -- minced

In a bowl, cream together the cheese and the butter until the mixture is
smooth. In a saucepan, boil the wine with the peppercorns until it is
reduced to about 1 tablespoon, add the cream, and boil the liquid until it
is reduced to about half. Reduce the heat to moderately low, whisk in the
cheese mixture, a little at a time, into the cream mixture, and whisk in the
parsley. Remove the pan from the heat and keep the sauce warm.