Subbing Stilton for Gorgonzola
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.
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.