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Serving Stilton for Dessert

DaisyM Dec 19, 2012 03:52 PM

Any interesting accompaniments for Stilton, a tawny port, and water crackers?

  1. Veggo Dec 19, 2012 03:58 PM

    Or a sauterne. I like black walnuts with it also. I prefer unflavored crispbread, lighter than the water crackers.

    5 Replies
    1. re: Veggo
      steve h. Dec 19, 2012 04:27 PM

      Maybe consider a quality amontillado.

      1. re: steve h.
        Veggo Dec 19, 2012 04:34 PM

        Good option, Steve, or a Blandy- style Madeira. Sauternes and Vintage Portos are hurting the wallet these days!

        1. re: Veggo
          steve h. Dec 19, 2012 04:57 PM

          You guys are piquing my curiosity. There's this fellow I know who runs a modest restaurant off the Campo de' Fiori with emphasis on cheeses and wines. There might be a Stilton, Roquefort, Gorgonzola taste-off in my future with wine pairings. Nothing else, just the cheeses and wines. We'll see. I'll report back in April.

          1. re: Veggo
            FrankJBN Dec 20, 2012 08:42 AM

            "Blandy- style Madeira" Blandy is a Madeira producer which makes a variety of styles of Madeira from Rainwater to Malmsey.

            Amontillado is a dry sherry generally not suited for a dessert course.

            Tawny ports are generally less expensive than madeiras.

            1. re: FrankJBN
              steve h. Dec 20, 2012 03:44 PM

              Taste is subjective. Amontillado and Stilton pair well together. Nothing else required.

      2. t
        teezeetoo Dec 19, 2012 06:03 PM

        I'm assuming you've chosen the port as the accompanying beverage - I like to candy walnuts or pecans and pair with the traditional ripe pears and stilton

        2 Replies
        1. re: teezeetoo
          DaisyM Dec 20, 2012 04:38 AM

          I like the idea of candied walnuts and pears! Thank you.

          1. re: teezeetoo
            FrankJBN Dec 20, 2012 08:38 AM

            I too prefer candied nuts with a blue cheese finishing course and dessert wine.

          2. Chinon00 Dec 19, 2012 06:24 PM

            I like to serve blue cheese in leaves of Belgian endive with walnuts and a drizzle of honey.

            1. l
              lcool Dec 20, 2012 05:25 AM

              shortbread cookies,not to sweet
              fig preserves
              dry pears and apricots
              Persian walnuts,pecans

              1. c
                cheesemaestro Dec 20, 2012 07:56 AM

                Port is the classic wine for Stilton. A tawny port will be fine. You don't have to spend a fortune on a vintage port.

                Seeing the other suggestions made, I think this is an either/or. If you serve the Stilton with a dessert wine, you don't need other sugary accompaniments like preserves, dried fruits or candied nuts. You have the sweetness from the wine itself. You could serve some plain walnuts, preferably unsalted or very lightly salted. If, however, you are not serving wine with the Stilton, then, by all means, add in the sweet goodies, if you like them.

                I admit that I'm a "less is more" guy when it comes to cheese. People think that they need to serve all kinds of accompaniments with a cheese to make it interesting. They wind up masking the flavor of the cheese. A great cheese can stand on its own and should be the star on the plate.

                1. d
                  DaisyM Dec 20, 2012 08:17 AM

                  I'm bringing this along with a buche de Noel for a Christmas dinner at a friend's home. It will be for dessert and we've already got the port.

                  1. thesaltytable Dec 20, 2012 08:42 AM

                    Poached or simply baked pears are amazing with stilton for dessert

                    1. h
                      HillJ Dec 20, 2012 03:41 PM

                      Frozen red seedless grapes on a toothpick. Skewer, freeze, serve.


                      Apricot chutney or jam

                      2 Replies
                      1. re: HillJ
                        Chinon00 Dec 20, 2012 05:36 PM

                        Don't care for chutneys w/ blue cheese. Prefer straight sugar of a jam or honey.

                        1. re: Chinon00
                          HillJ Dec 20, 2012 06:12 PM

                          Maybe others will.

                      2. Delucacheesemonger Dec 28, 2012 05:58 AM

                        A quality dried fruit could not hurt either.

                        1 Reply
                        1. re: Delucacheesemonger
                          DaisyM Dec 28, 2012 07:09 AM

                          I ended up bringing the stilton and port, water crackers, spiced pecans, and fresh dates. It was a big hit after the buche de noel.

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