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Dec 19, 2012 03:52 PM

Serving Stilton for Dessert

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

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

    5 Replies
    1. re: Veggo

      Maybe consider a quality amontillado.

      1. re: steve h.

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

        1. re: Veggo

          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

            "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

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

      2. 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

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

          1. re: teezeetoo

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

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

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

              1. 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.