Some people would argue there is no such thing as leftover Stilton, if you happen to have a small amount no good for a cheeseboard here are some brilliant recipe ideas:
- Blue Stilton Dip – 85g crumbled Stilton, 100g mayonnaise, 40g sour cream & crushed garlic clove mix together all ingredients till combined. Taste and season, perfect with crudités or topping on a jacket potato.
- Blue Cheese Dressing – 85g Stilton, 1 tbsp. sherry vinegar, 3 tbsp. walnut oil, 1 tbsp. olive oil & parsley. Whizz in a food processor, taste and season.
- Blue Stilton Quesadillas – click here for the Clawson recipe and video.
- Classic Stilton and Broccoli Soup – click here for the Clawson recipe, serve steaming hot bowls with crusty granary bread and a glass of Stout.
Useful tips on how to keep your Stilton to make it last longer:
- Always keep your Stilton well wrapped in the refrigerator and preferably in an air tight container. This prevents the Stilton tainting any other foods in the fridge and stops Stilton being tainted by them.
- Properly wrapped Stilton will keep perfectly well in the fridge for a couple of weeks after opening. During this period, it will continue to mature and will become creamier in texture and develop a more mellow flavour.
- For longer storage, Stilton freezes beautifully. Cut into handy portion sizes of 150 grams wrap in cling film or foil and keep for up to 3 months.
- Defrost in the fridge or a cool larder for about 24 hours before use – slow defrosting is essential to stop the cheese becoming too crumbly. Once defrosted use as normal but eat within a week and do not re-freeze.