What to do with the Stilton

January 6, 2013 By Sandy

After the “holiday” period, one of the food items that lurk in the fridge way beyond the turkey, ham and stuffing, is cheese. In many cases Stilton. There are 3 suggestions I have to dispatch it in a non wasteful and tasty manner:

Freeze it: providing the Stilton is still dry and has a good aroma (no hint of ammonia) it freezes really well. Wrap in cling film or place in polythene bag (in portion sizes that will be useful). Freeze. To defrost, remove from freezer, unwrap and re-wrap in waxed paper. Place in fridge – the longer it takes to defrost, the better the texture will be. The flavour should be virtually unaffected.
Pasta sauces: Try adding grated Stilton to a pasta sauce – great with broccoli, or, spinach and hazelnuts.
Cheese straws: delicious snacks for any time of day, especially with a glass of crisp dry sherry. they freeze really well too.

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