Creative Ways To Use Up Your Stilton Cheese

Stilton cheese, often referred to as the king of English cheeses, is a popular variety of blue cheese known for its salty, earthy flavour and creamy texture. It is made using cow's milk, bacteria, mould spores, and rennet, and the process involves curdling and straining the milk, ageing the cheese, and piercing it with needles to allow for the development of blue mould veins. While it can be enjoyed on its own, perhaps paired with crackers, dried fruit, nuts, or a glass of port, there are numerous ways to incorporate Stilton into cooked dishes.

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Stilton with honey and dried fruit

White Stilton, the immature cousin of the famous British blue cheese, is creamy and tangy but often considered unfinished on its own. This is why it is often paired with fruits like apricots, lemon, and ginger. The addition of fruit tempers the sharpness of the White Stilton, and when the right amount of fruit is added, the cheese doesn't become overly sweet.

Similarly, blue Stilton is a salty, pungent cheese, and its strong flavor can be balanced by pairing it with something sweet. Drizzle honey over it and serve it with crusty bread or crackers for a sweet and savory appetizer or dessert.

You can also serve blue Stilton with dried fruit and nuts. The sweet flavors of dried cranberries, apricots, pears, or walnuts pair well with the cheese. This can be served at the beginning or end of a meal.

If you want to make a more elaborate dish, try making baked pears with Stilton and honey. Preheat the oven to 200°C or 390°F. Cut the pears in half and scoop out the seeds. Place the halves on a baking tray and drizzle with honey. Place thyme on top and bake for 10 minutes or until the flesh is soft enough to pierce with a fork. Allow to cool. Place a teaspoon of Stilton onto each pear. Garnish with walnuts and drizzle with more honey if desired.

In a soup

Broccoli and Stilton soup is a popular dish to make with leftover Stilton cheese. The salty, rich flavour of the cheese complements the bittersweet taste of broccoli. You can use fresh, frozen, or leftover broccoli, and the stalks can be included too—just peel off the outer skin and dice them up.

To make the soup, start by sautéing an onion in butter until it is translucent. You can also add a carrot and a bay leaf at this stage. Then, stir in some flour and white pepper and cook until smooth. Next, add your choice of broth or stock (vegetable, chicken, or chicken stock with cream), bring to a boil, and simmer until the vegetables are tender. Finally, stir in the crumbled Stilton until it melts. You can also add some cream or crème fraîche for extra creaminess. Taste and adjust the seasoning, adding salt and pepper if needed.

This soup freezes well, so you can make a big batch and save some for later. When reheating, simply place the soup in a saucepan over medium heat. Serve with a fresh baguette, crusty bread, toasted sourdough, or warm focaccia. You can also garnish with extra crumbled Stilton, broccoli florets, parsley, chives, grated pepper, or nutmeg.

On a steak

Steak and blue cheese sauce is a match made in heaven, and Stilton is the perfect choice for a powerful flavour.

To make a simple Stilton sauce, start by melting butter in a frying pan on medium heat. Fry some peeled and chopped onion and garlic with a pinch of salt until golden. While this is cooking, crumble the Stilton with a fork. Turn the heat down, and add double cream, then the Stilton. Simmer on a low heat, stirring continuously, until the Stilton has melted. Add a squeeze of lemon or a splash of dry white wine, Champagne, or prosecco to lighten the sauce. The sauce is ready when it has thickened and coats the back of a spoon. You can also add a splash of milk if the sauce is too thick.

Alternatively, blend the Stilton in a food processor until finely minced, then add cream cheese, mayonnaise, sour cream, scallions, salt, pepper, and Worcestershire sauce. Process until smooth and serve at room temperature.

You can also make a compound butter with Stilton to serve on steak. Softened butter is mixed with crumbled Stilton and bacon, then spooned onto plastic wrap and rolled up before being put back in the fridge.

If you're making steak with blue cheese sauce, it's important to get a good sear on the meat. Take your steak out of the fridge 30 minutes before cooking, and pat it dry with a paper towel to remove excess moisture. Season generously with salt and pepper, then cook in a very hot pan.

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In a sandwich

Stilton is a British blue cheese with a salty, earthy flavour and blue mould veins. It is a popular cheese board option and pairs well with sweet flavours, making it a versatile ingredient for sandwiches.

One option for a Stilton sandwich is to pair it with fruit such as apples, pears, or dates, and bacon. To make this sandwich, cook the bacon in a large skillet over medium heat until crisp and golden. Spread the cut side of each bottom half of the bread with mustard, then press on pitted dates, spreading them lightly with your fingertips. Divide the bacon among the bread slices, sprinkling it over the dates. Arrange pear slices over the bacon, then top with Stilton. Press the remaining bread slices onto the cheese, then brush both sides of each sandwich with the reserved bacon fat. Cook the sandwiches over medium heat in the skillet, pressing down with a spatula, until the cheese begins to melt and the bread is golden. Alternatively, press the sandwiches in a panini press until toasted and heated through.

Another option is to make a toastie with Stilton, spring onion, and cranberry jelly. Butter both slices of bread, then make a sandwich with the cheese, onion, and jelly, keeping the butter on the outside of the bread. Fry the sandwich in a non-stick griddle or frying pan over gentle heat for 3-4 minutes on each side, allowing the cheese to melt slowly as the bread becomes golden and crunchy.

For a simpler option, warm up the bread in the oven, spread on some butter, and then add crumbled Stilton, pressing it in slightly. You can also add turkey and broil it, serving with fruit like apple or pear.

Finally, you can pair Stilton with ripe, crisp pear. Layer thin slices of the fruit with crumbs of the cheese on thick white bread and put it under the grill, just until the cheese starts to bubble and the bread is slightly roasted. Sprinkle with walnuts and black pepper.

With mustard and crackers

Stilton cheese, also known as the "king of English cheeses", is a British blue cheese with a salty, earthy flavour and blue mould veins. It pairs well with sweet flavours, making it a popular dessert cheese.

When it comes to enjoying Stilton cheese with mustard and crackers, there are a few options to consider. Firstly, choose a good-quality mustard that complements the cheese. Maille mustard is a mild option, while Coleman's mustard offers a sharper flavour. Spread the mustard on some neutral crackers that won't overpower the other flavours. You can also add cornichons, thinly sliced red onion sprinkled with fine sea salt, and freshly ground peppercorns on the side.

For a more indulgent option, consider making Stilton and walnut crackers. This combination is a classic flavour pairing and can be made into an elegant savoury shortbread dough hors d'oeuvre. Simply mix crumbled Stilton, butter, flour, salt, pepper, an egg wash, and chopped walnuts. Form the dough into a log, freeze it, then slice and bake the crackers. These crackers are perfect for a cocktail party or as a nibble before a big meal.

If you're looking for a simpler option, you can enjoy Stilton cheese on crackers with a variety of toppings. In addition to mustard, consider adding pickled onion, olives, or a drizzle of honey. You can also pair the crackers with dried fruit and nuts, such as dried cranberries, apricots, pears, or walnuts.

With these options, you can elevate your Stilton cheese experience and enjoy it with mustard and crackers in a variety of ways.

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