Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Cheese >
Mar 28, 2013 08:51 AM

White Stilton with Mango and Ginger & the tasty bits found in cheese

On a mini quest for finding the tasty bits added to many standard cheeses.

Any other recommendations you've come across? I'm particularly interested in sourcing cheese that has been infused or studded with fresh ginger, fruit bits and some truly unusual combinations.


  1. Click to Upload a photo (10 MB limit)
  1. I'm something of a purist when it comes to cheese.
    I am partial though to gouda with cumin seeds and had a good cheddar with caramelized onions the other day.

    3 Replies
    1. re: Paprikaboy

      So not entirely a purist! Both of those sound terrific. If you had to recommend one of the other, which direction would you point me?

      1. re: HillJ

        I'd have to recommend the cheddar and caramelized onions.
        Much as I like gouda and cumin seeds (my flatmate and me managed to get through a 2 kilo block in less than a fortnight) the gouda is never aged.
        You should be able to get caramelized onion cheddars which are better quality than the gouda.I also love the contrast between mouth puckering sharp cheddars and the sweet onions.

        1. re: Paprikaboy

          Thanks, adding to my shopping list.

    2. This won't help you - but there used to be a local goat cheese maker in Charleston that did fresh chevre with crystallized ginger - it was the best stuff ever! Sadly they closed up shop a couple years ago, but if you ever come across anything like it, give it a try!

      1 Reply
      1. re: EmBrooks

        I believe I read about Charleston in my travels...still on a quest...otherwise I churn my own :)

      2. I just tried a Gouda with garlic and basil last night. It was enjoyable for a change of pace, but the combination of salt and garlic overwhelmed the basil, IMO.

        I saw a mango and ginger in Stilton cheese when shopping...passed it by but I may have to give it a try. I also picked up a Gouda soaked in Syrah. Haven't tried that one yet but I tend to enjoy cheeses that have been soaked in wine (who wouldn't?!?).

        3 Replies
        1. re: jlhinwa

          Gouda soaked in Syrah.

          I haven't tried a wine soaked cheese yet. Let us know when you do!

          1. re: HillJ

            I will. I am on a cheese spree this weekend. It is one of my favorite comfort foods...I am a little in the hospital and the docs can't figure out what is wrong with her so I am indulging myself. Good cheese is one thing I can eat no matter how stressed I am! :-)

        2. I'm also a big fan of tainted and befouled cheeses. Stilton with fruit (mango and ginger as you mentioned, also apricot , blueberry, lemon peel) and the Wensleydale with cranberries, brie with mushrooms, jalapeno jack, Cotswold, the various truffled Italian cheeses.
          I believe these are considered shitty lowbrow cheeses? I love all those I've mentioned however.

          2 Replies
          1. re: ratgirlagogo

            really, shitty lowbrow..ugh, thank god I didn't know that, huh...and you can bet I'm going to ignore that part delightfully, ha! there's no room for such tomfoolery (is that the word) in my cheese cave!

            1. I've tried the Stilton with Mango&Ginger a couple of times, and while I enjoyed it as a dessert cheese, I wondered if the "white" stilton (quite bland by itself) was the same cheese used for the "blue-green" variety without the infusion of penicillin?

              3 Replies
              1. re: DonShirer

                Stilton is sort of in the same category as wensleydale, cheshire, and other "crumbly" english proto-cheddars. Depending on how and where they age, blue molds can grow in any of the cheeses. The fancy-schmancy (wonderful) blue stilton is just the best known of the bunch.

                1. re: DonShirer

                  Forgot to say that my favorite cheese store has several varieties of Stilton. Besides the veined and Mango/Ginger types, they have stilton with Apricots, Blueberry or Cranberry as well. I have not been tempted to try them.

                  1. re: DonShirer

                    You don't like the flavored Stilton? I carry stawberry and apple pear too!