On Tue, 22 Feb 2005 00:52:39 GMT, Hahabogus >
wrote:

>Arri London > wrote in :
>
>> This site has suggestions for using real Stilton:
>>
>> http://www.stiltoncheese.com
>>
>> Did you cheese shop/cheesemonger call what you bought Stilton?
>> http://www.stiltoncheese.com/US/care/wrapdisplay.html has a picture of
>> what Stilton looks like.
>>
>>
>
>I asked for the cheese because the name intrigued me. I read it off the
>label on the partial wheel. But I have a poor memory and terrible
>spelling abilities. I believe it was Double Glouchestered or Gloushired
>Stilton. It's the Glouchestered/Gloushired that isn't firm in my
>memory...the stilton part of the name is firm in my memory. The cheese
>was cheddar orange with 2 pale yellow stripes that were flecked with blue
>green...The wedge was about 4 inches high with 2- 1 inch stripes of pale
>yellow running thru the middle. It was the pale yellow stripes were
>flecked. And was covered on it's outer rim with a black coloured wax.
>
>It didn't look much like the picture supplied at
> http://www.stiltoncheese.com/US/care/wrapdisplay.html
>
>I found the taste to be that of a sharp cheese...sharper in taste then
>old cheddar...And it was softer and richer than the usual supermarket
>cheeses of my past limited experience. A very nice strong tasting cheese
>in my opinion. Most cheeses of my past experience could or would bounce
>if dropped...The stilton on being dropped would crumble and splat.


This is a lovely cheese, with a pleasing contrast between the almost
creamy-salty taste of the Stilton and the sharp Gloucester. I like to
serve it with fruit.

http://www.hormel.com/kitchen/glossa...887&catitemid=

Boron