Leftover Stilton (and other cheeses)
- QueenB Feb 14, 2007 08:47 AM
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.
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!!!!
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.
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.
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.