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stilton ideas?

I have about a quarter of a wheel of lovely, authentic English Stilton in my fridge. I've already done lots of wonderful things with it...topping roasted vegetables, in green salads with walnut oil, with pears, apples, or various confitures...I'm running out of ideas. can anyone help inspire me?

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  1. It's delicious in twice-baked potatoes, or also mixed into a nice creamy potato soup.

    1. Inspiration? Certainly.

      Just go back to basics and eat it as it is. Maybe with some nice bread and a good apple. No fine way of enjoying our most famous (if not best) cheese.

      But if you must cook with it, here's a link to the recipe page on the cheese's website:
      http://www.stiltoncheese.com/simple.cfm. You might like to try the recipe for stilton & spinach parcels seeing as the person who supplied it comes from Melton Mowbray (a town in the East Midlands in the middle of the Stilton production area - town is actually much more famous for pork pies



      1. I once made a delicious terrine from Epicurious. I can't find it now, but it was basically stilton blended with cream cheese and softened, layered in a loaf pan (lined with plastic) with a fig and port jam (I did homemade, but you could used jarred), served with apple wedges and bread. It was fantastic and really highlighted stilton.

        1. Every Christmas I beg my mother to make her Stilton soup recipe as a super rich soup course for Christmas dinner. Start with a roux (you can base the roux on sauteed onions or shallots if you like, but then you have to run the soup through a blender just before you add the cheese), whisk some white wine and chicken stock into the roux and simmer for a half hour - forty minutes. If you've added anything to make the soup lumpy or chunky (veggies, onions, whatever) you'll want to blend at this point. Return to the pot once it's smooth and add some milk, and bring up to *almost* a simmer. Add Stilton and some heavy cream and stir gently over LOW HEAT (don't boil or simmer now) until the cheese is melted and the cream incorporated.

          Alternately, to use less cream, you could base this soup on a smooth potato base, like a warm vichysoisse.

          2 Replies
          1. re: ballulah

            Here's my Christmas Day lunch standard - Stilton Leek and Wild Mushroom Soup: http://www.bbc.co.uk/food/recipes/dat...


            1. re: drgreg

              I like to make egg frittata with some crumbled stilton and bacon. Also endive with stilton and carmelized pecans is wonderful. Try using it to make a pasta sauce I melt it into heavy cream add a little vermouth amd toss it with gnocchi. Another way to use it is let it get soft mix it with finely chopped walnuts then roll grapes in the mixture. Chill these then serve yum really good.

          2. polenta. makes a fine companion to a great braise.

            3 Replies
            1. re: steve h.

              A friend served it to me with a port syrup and walnuts that were somehow candied with some port. It was wonderful.

              1. re: Vetter

                nice. please grab that recipe and post it.

                1. re: Vetter

                  Along the lines of Vetter, stilton is delcious with warm, poached pears and toasted walnuts.

                  For a great appetizer, try putting a piece inside a pitted date with slivered almonds.

              2. It freezes really well. Divide it up and wrap in foil. It will be a little drier/crumblier after defrosting but otherwise just fine. This goes for almost any cheese.

                If you are keen, the Stilton to look out for is called Colston Basset. Cropwell Bishop is also also good and more widely available here in the UK.

                1. Put it in broccoli soup. Delicious!

                  1. There's a restaurant I used to go to that made these super yummy stilton cheese fritters, served with cranberry chutney. I don't know how they made them, but if you are good with batters, you may be able to do it. I think they must take a very cold chunk, dip it into a batter, the fry in a good hot oil. So good when you bite into them the cheese slowly oozes out, and the cranberry is a perfect accompaniment.
                    Just looked on line, and found a recipe! Look here and do a ctrl f on the word stilton.

                    1. This might not take full advantage of the quality of your cheese, but I used to make (I think from a Gourment or Epicurious recipe) a madeira&stilton sauce for roast beef. Was delicious!

                      1 Reply
                      1. re: dude

                        I frequently use a similar ( or same) sauce from Gourmet. I've long ago lost the recipe but basically, you boil down a cup of white wine to 2 tlbs and then add to it a mash of stilton and butter (I think equal parts) and then add some cream and chopped rosemary or Italian parsley then s&p. Okay, its a bit over the top but on Xmas day with tenderloin life cannot be better. Around that time of year, I also mash stilton with a touch of creme fraiche/cream cheese/mascarpon and put in a phyllo cup. Put a dollop of cranberry chutney on top with a sprig of rosemary and your set. A roux with stilton and a bit of cream or wine goes great over pasta with chopped walnuts and figs or roasted pumpkin.

                      2. FANTASTIC. it's brutally cold in NYC today and the idea of stilton soup, stilton with beef (in any of the incarnations mentioned), or stilton pasta/risotto sounds brilliant to me. thanks so much!

                        1. Blue cheese dressing. I make a basic, but good one using about half sour cream, half mayo, minced garlic and crumbled Stilton.

                          1. Mix together: slightly pureed figs, honey, plain yogurt, and chopped almonds or walnuts. Spread fig mixture, top with Stilton and mache, wrap it all in prosciutto. Also works well stuffed into slightly grilled, warm mushroom caps.

                            1. With the very best bottle of port wine you can afford. Pure heaven.