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(Hahabogus) tells and asks....
>I tried my first stilton cheese today...I
>believe it was a double Glouchestered
>stilton...(had 2 yellow stripes with bluish
>green flecks in it's cheddar orange body).
>I found it very tasty...very soft, sharper in
>taste than a old cheddar, and very rich
>and smooth.
>What would you eat it with? I was
>thinking just in a fruit and cheese
>dish/plate. I think it would be too strong
>for a sandwich or cooking to my thinking.
>Suggestions please.
I've just printed this from another newsgroup (WebTV only). It was
posted there without proper credit, but here goes....

Creamy Stilton Soup
1/4 cup butter or margarine
1 medium onion, finely chopped (1/2 cup) 1 medium carrot, finely chopped
(1/2 cup) 1 bay leaf
1/4 cup all-purpose flour
1/4 teaspoon white pepper
2 cups chicken broth
1 1/2 cups half-and-half
1 1/2 cups crumbled Stilton cheese (6 ounces)
Chopped fresh parsley, if desired
1. Melt butter in 3-quart saucepan over medium heat. Cook onion, carrot
and bay leaf in butter about 5 minutes, stirring occasionally, until
onion and carrot are tender.
2. Stir in flour and white pepper. Cook over low heat, stirring
constantly, until smooth and bubbly; remove from heat. Stir in broth and
half-and half. Heat to boiling over medium heat, stirring constantly;
boil and stir 1 minute.
3. Stir in cheese. Heat over low heat, stirring constantly, just until
cheese is melted. Remove bay leaf. Sprinkle parsley over soup. Makes 6
servings

Picky ~JA~