"Charles Gifford" > wrote in message
ink.net...
>
> > wrote in message
> oups.com...
> >
> > 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. <snip>
> >
> > I suspect what you bought was a cheese commonly called "Huntsman",
> > which is double Gloucester around a thinnish stripe of Stilton. Cut in
> > a wedge one sees a top layer of orange double Gloucester, a thinner
> > layer of Stilton, and then another layer of double Gloucester. IIRC,
> > sometimes there are two thin layers of Stilton.
> >
> > Stilton itself is a blue-veined cheese, very good.
> >
> > Mac
>
> Right. I'll add that the Stilton used to make Huntsman is of the poorest
> quality.
>
> Charlie
>

Quite so. As is the quality of the "double Gloucester." They are both
very young, salty and unaged crap; together they form an affinity of
sorts for each other. It ends up being a cute little salty palate teaser,
but it is neither Stilton nor Double Gloucester, both of which properly
aged are delicious cheeses, full of character and flavor. Go find a good
piece of each, and learn what you are experiencing, which is the attribution
of the characteristics of an excellent set of cheeses to a cheap
commercial fraud.

pavane