bobbyftm

I much prefer the good old classics !

rasen78

Used to live in the Stilton triangle. There are 3 main producers of stilton, and they all produce slightly different stiltons, as well as their own 'special' stiltons. The below are my own thoughts on the flavours, and I am by no means an expert, but I know what I likes

Cropwell Bishop creamery tends to be a sharp but mellow flavour, but their older stiltons do take on a stronger, sharper flavour.

Colston Bassett is a lovely stilton. Creamy but with a sharpness, slightly crumbly texture, great for cooking with, for example melted over garlic mushrooms on top of a lovely bit of steak.

Long Clawson is the other main producer. I haven't eaten much Long Clawson stilton, and from memory it is quite a strong, sharp flavour.

We are lucky here, there are a few local shops that import from the UK. I bought a lovely 3yr old cheddar the other day, perfect to put in a macaroni cheese I do find the Aussie soft cheeses, such as the brie and camemberts to be quite mild in flavour, but some of the smaller dairies around our way do have some stinkier varieties. A local creamery in the Adelaide Hills, called Udder Delights, do a gorgeous chevre and a not bad blue cheese but there brie and camembert can be hit and miss.

Now, off to finish cooking the curry then get out the cheese and wine pack I won at the quiz night last night - along with an award winning bottle of McLaren Vale shiraz