I love Blue Stilton. It’s so expensive though that I rarely buy it – like $70-ish a kilo at the local supermarket. Then I found some at Aldi for approximately $26 the kilo so I bought a few wedges.
But how to make it last? Ever thrifty, I hit on the technique of cutting it with butter. Here’s how.
Take a piece of room temperature Stilton (rind and all) and mash it gently with half its weight in room temperature unsalted butter. Gently now, try to preserve a few blue crumbs of identifiable cheese in the mix, you don’t want a paste. (Keeps well in fridge.) Read the rest of this entry