Oh dear, I've scoffed an inordinately large quantity of Stilton and red wine ....

[subaqua]

still have a huge amount of stiltion i bought on 21st December, port has long gone . will it go with a rioja ?

 

[Poacher]

[QUOTE 2238479, member: 259"]You don't want to eat it now, it's probably gone mouldy.[/quote]

Nice one, Mort.
I'm fortunate to live within easy cycling distance of several stilton producers, of which Colston Bassett is probably the pick (Stichelton is at least as good, but a) it's dearer, and b) there are hills in the way!!!). As a consequence, I tend to buy rather more than would form part of a sensible diet. A large portion of the "past its use-by date" (hah!!!) lump went into my own-recipe stilton potato cake last night, thus nullifying any adverse effects of the mould (the very essence of a good stilton!) and even the rind (which I doubt many people use, even for bird food).
Absolutely delicious, loaded with calories, and probably even more loaded with cholesterol.

 

[Basil.B]

I Love Stilton!

 

[twentysix by twentyfive]

I Love Stilton!

Does Stilton love you?

 

[Paulus]

Red wine and Stilton, class. I have a bit of blue Stiton left over from Christmas as I am the only one in the house who eats it. A crusty bagette and some mustard pickle will finish it this week.

 

[doctornige]

well it was just over it's use-by date... I've beaten-it down with copious Sicillian red ... am I gonna be safe-enough for the morning club run?

Maybe I'll be tail-end Charlie.

You will be fine. I did 30 miles with Polocini on the after effects of a bottle of white burgundy (1er cru - very nice), half a bottle of Muscat, two Sierra Nevadas and a dram. The whole lot was consumed alongside Simon Hopkinson's sublime and eponymous roast chicken, and a simple dessert of caremelised and flambeed apple slices.

Live well, ride hard.

 

[doctornige]

Only the red Sancerre ....

LOL. That is simply the most elegant retort I have ever read.

 

[threebikesmcginty]

[QUOTE 2239206, member: 259"]You can't use an elegant retort on threebikesmcginty - he thinks it's a type of cake. [/quote]

You're right, I'd no idea what he was on about. As far as I know there are 2 sorts of red wine, cork or screw-top.

 

[subaqua]

it is a colston basset , bought from neals yard dairy in borough market. best stilton i have tasted in a long time

 

[Falwheeler]

I expressed my concern about the sell by date on some stilton and a work colleague said "leave it on the table, when it starts to move it's ready to eat"

 

[Maz]

I've never been a big fan of vein cheeses. How can you tell when they've gone off?

 

[Fab Foodie]

What a lovely civilised way to spend saturday night

I'm doing it again tonight!

 

[Fab Foodie]

still have a huge amount of stiltion i bought on 21st December, port has long gone . will it go with a rioja ?

Absolutely!
If it's not hairy all over or going slimey at the edges or then it's likely to be fine .....

I've never been a big fan of vein cheeses. How can you tell when they've gone off?

See above!

 

[biggs682]

I Love Stilton!

its not ready to eat till it can walk across the plate leaving sweaty foot prints

 

[Monsieur Remings]

Nice one, Mort.
I'm fortunate to live within easy cycling distance of several stilton producers, of which Colston Bassett is probably the pick (Stichelton is at least as good, but a) it's dearer, and b) there are hills in the way!!!). As a consequence, I tend to buy rather more than would form part of a sensible diet. A large portion of the "past its use-by date" (hah!!!) lump went into my own-recipe stilton potato cake last night, thus nullifying any adverse effects of the mould (the very essence of a good stilton!) and even the rind (which I doubt many people use, even for bird food).
Absolutely delicious, loaded with calories, and probably even more loaded with cholesterol.

Fantastic stilton...I had some tonight too, but not that fine variety. I did manage a few glasses of red but it's 9.22 and I need the sack already.