376666 Fri Mar 02 11:14:52 -0800 2007 3 31 Home Cooking 0 2345826 I am braising some lamb shanks which, after the braise, get coated with a blue cheese crust, then roasted. The recipe calls for Gorgonzola and I have used Maytag in the past. I'd like to try it with Stilton for a friend who really likes Stilton. Do you think this would dramatically alter the dish? It only needs a few ounces of the cheese. Fri Mar 02 11:14:53 -0800 2007 34801 shannoninstlouis 1 2345844 Stilton is a dry, crumbly cheese. Gorgonzola dolce is creamy. They taste very different to me (I love both). I think the flavor of either would be fine, I'd be concerned about the texture difference. Fri Mar 02 11:18:19 -0800 2007 2345826 12335 cheryl_h 1 2346335 Stilton is not dry and crumbly, unless it's old and dried out. The substitute should work fine either way. Good Stilton and Gorg Dolce has a very similar texture, but the original poster may also thinking of dry Gorg crumbles available at supermarkets everywhere. Once made into a crust and baked, no difference would be discernable anyway. Fri Mar 02 13:02:59 -0800 2007 2345826 50776 cheesemonger 2 2347467 Thanks! Fri Mar 02 18:12:25 -0800 2007 2346335 34801 shannoninstlouis