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Subbing Stilton for Gorgonzola

shannoninstlouis Mar 2, 2007 10:14 AM

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.

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  1. c
    cheryl_h RE: shannoninstlouis Mar 2, 2007 10:18 AM

    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.

    1. c
      cheesemonger RE: shannoninstlouis Mar 2, 2007 12:02 PM

      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.

      1 Reply
      1. re: cheesemonger
        shannoninstlouis RE: cheesemonger Mar 2, 2007 05:12 PM


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