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Leftover Stilton (and other cheeses)

I have a bunch of leftover cheese (taleggio, mimolette, etc...) that I'll be making a fromage fort with.

I also have a wedge of Stilton that my mom left at my house by accident. I'm not much of a fan of strong bleu cheeses, so I was going to leave it out of the mixture. Is there any way I can use this and tone down the strong taste of it? I hate to throw away something perfectly good, but I just can't stand the taste.

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  1. Try to melt it with mozzarella (it carries relatively mild flavour, good to go with strong flavoured ingredients). Add some herbs (fresh prasley, dill.....). it will be a very delicious dip for tortillas, fried fish, chicken wings.....anything!!!!

    1. Nothing I know of enhances the flavor of Stilton like a good glass of port.

      1. you don't like the taste of bleu cheese at all, or just how strong the Stilton is?

        because if you don't like the taste of bleu cheese, don't include it -- Stilton is one of those things that you can walk by a dish and still taste the blueness.

        How much other cheese do you have? If the Stilton is only one part to the other cheeses 5 or 6 parts, it'll definately take the edge off though the bleu will still come thru.

        2 Replies
        1. re: orangewasabi

          I don't care for any strong bleu cheese. I can handle it if it is a little milder.
          I've got probably a ratio of one part stilton to 3 parts other cheese.
          I think I'd better find someone who likes Stilton...

          1. re: QueenB

            That's your only option at this point. I would gladly take it off your hands... love the blues...

        2. I make a dip with one container of fat-free cottage cheese (about 2 cups), an ounce or so of blue cheese, a cup of fresh basil, and a couple of cloves of garlic. Drain the cottage cheese and throw it all in the blender or food processor. Chill down a little bit before using. Makes an amazing dip for vegetables -- also great on crackers or as a spread on sandwich.

          The cottage cheese definitely spreads out the blue flavor, and the blue flavor brings the basil and garlic into focus.

          1. Definitely give it to a blue cheese fan - can you see my hand waving frantically? Anyway, if you put it in the fromage forte the stilton will overwhelm the other flavors and if you don't care for it...

            Your stilton loving friends will greatly appreciate the donation.

            1 Reply
            1. re: laylag

              Hey, if any of you are near DFW, Texas, you're welcome to have it!

            2. Best bet with Stilton if it's too strong is to combine it with sour cream, black pepper, a touch of milk and salt and make a blue cheese dressing. Puree 2/3rs of the wedge in the blender and add the last as crumbled chunks.

              The nice thing I've found about this is that it keeps, though since the blue cheese is a live spore, it grows throughout the sour cream and improves as it ages when packed into a mason jar in the fridge. You can make it in the same jar if you put the blender threads onto the mason jar (really) and if you don't care for blue cheese dressing, you can save it for guests who do.

              2 Replies
              1. re: Kevin Andrew Murphy

                Why didn't I think of this?

                Thank you! I used half the Stilton in the fromage fort and made a great dressing with the other half. Neither are too strong and suit my taste for bleu cheese.

                1. re: QueenB

                  You're entirely welcome.

                  Making your own blue cheese dressing is ridiculously simple and tastes so much better than any but the most expensive refrigerated brands. And I think it even beats those.