"Hahabogus" > wrote in message
...
> 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?
>

It depends on how strong/ripe it is. It sounds like the one that you had
was fairly ripe.

It tends to get more pungent and ammoniacal with age. If you get one of the
sealed crocks (eg Melton Mowbray [sp?] ) when you first break the seal the
blue veins are quite undeveloped and so is the flavour. At this stage you
could do many things with it but probably the best is to let it ripen
somewhat. When the veins are very developed and the cheese is quite soft
and squishy it becomes very strong and I would then only eat it on a plain
cracker biscuit, perhaps with a very dry sherry.

David