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One Cheese, Five Ways: Stilton

Stilton holds little back, delivering powerful notes both sharp and sweet with a delightfully salty finish. Its brilliant blue veining is created by piercing the wheels with steel needles allowing the Penicillium roqueforti bacteria to breathe and grow throughout. Stilton stands above other blues as a treasured English favorite, so named for the village in which the cheese was historically sold, not made. It has been produced for approximately 250 years, and was given Protected Designation of Origin (PDO) status in 1996. However, for the blue to be PDO it must be produced in the counties of Leicestershire, Nottinghamshire, and Derbyshire. Like other blues, Stilton pairs beautifully with both sweet and savory flavor profiles. Bold meets bold, with classic combinations like Stilton and dark chocolate or Stilton and beef. Its dense creamy texture crumbles into butter-like curds that can be enjoyed solo or melted into a dish for a distinctive taste.

Steak and Stilton Pie

A variation of an English culinary tradition. You can use Guinness or your favorite local stout.

Dark Chocolate Stilton Truffles

Dust your hands in cocoa powder to minimize the chocolate melting as you shape the truffles. They will last two weeks stored in an airtight container in the refrigerator or up to three months in the freezer.

Port Poached Pears with Stilton

Use ruby port for a brilliantly vibrant dessert.

Stilton and Walnut Tartlets

The walnuts are incorporated into the pastry of these savory tartlets.

Butternut Squash Gnocchi with Stilton

Tender and crispy gnocchi are lightly coated in a creamy Stilton sauce. You can make and boil the gnocchi ahead of time and freeze them for later use.

Jackie Botto

Jackie Botto is the food stylist and photographer for the Philadelphia cheese mecca, Di Bruno Bros. and the curator of their blog series, In the Kitchen with Jackie.

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