Tonight I cooked...

[Reynard]

Leftovers mostly, but I did make a big pot of broccoli & stilton soup.

Broccoli on the clubcard offer, potatoes were freebies and the stilton was a YS buy.

 

[briantrumpet]

Leftovers mostly, but I did make a big pot of broccoli & stilton soup.

Broccoli on the clubcard offer, potatoes were freebies and the stilton was a YS buy.

I've decided it's one of those 'classics' I don't really get, as I like both, but prefer Stilton (or any other strong blue cheese) as a separate flavour.

Meanwhile, I'd forgotten I'd asked a neighbour to store or eat a frozen pot of some sort of soup I'd made at the beginning of December before I went away for three weeks (and turned the 'lectric off), but they hadn't eaten it, and would I like it back. No idea what it'll be when I defrost it, when the current lot of squash, parsnip and carrot runs out. 🤔🤣

 

[Reynard]

I've decided it's one of those 'classics' I don't really get, as I like both, but prefer Stilton (or any other strong blue cheese) as a separate flavour.

Meanwhile, I'd forgotten I'd asked a neighbour to store or eat a frozen pot of some sort of soup I'd made at the beginning of December before I went away for three weeks (and turned the 'lectric off), but they hadn't eaten it, and would I like it back. No idea what it'll be when I defrost it, when the current lot of squash, parsnip and carrot runs out. 🤔🤣

Whereas I'm not a fan of stilton on its own - I prefer it *in* things, as it tones down the saltiness but adds a good cheesy "oomph". Which is why I like to cook with it. For cheeseboard / sandwiches, there's better blue cheeses out there IMHO. Gorgonzola dolce, Montagnolo, Fourme de Montbrisson...

TBH, I don't make broccoli & stilton soup (ok, a few stray sprouts got wanged in there too) that often, because mainly soup gets made up of whatever veggies that are in need of using. It's a rare alignment of ingredients LOL.

 

[briantrumpet]

Whereas I'm not a fan of stilton on its own - I prefer it *in* things, as it tones down the saltiness but adds a good cheesy "oomph". Which is why I like to cook with it. For cheeseboard / sandwiches, there's better blue cheeses out there IMHO. Gorgonzola dolce, Montagnolo, Fourme de Montbrisson...

TBH, I don't make broccoli & stilton soup (ok, a few stray sprouts got wanged in there too) that often, because mainly soup gets made up of whatever veggies that are in need of using. It's a rare alignment of ingredients LOL.

Bleu d'Auvergne is my absolute fave. Bleu du Vercors is much subtler, but you won't get it in the UK.

 

[Reynard]

Bleu d'Auvergne is my absolute fave. Bleu du Vercors is much subtler, but you won't get it in the UK.

My go-to is a really ripe torta di gorgonzola...

Waitrose stock it. At an appropriate waitrose-ish price, of course LOL. Mind, I always keep an eye out for the offers!

 

[mistyoptic]

My go-to is a really ripe torta di gorgonzola...

Waitrose stock it. At an appropriate waitrose-ish price, of course LOL. Mind, I always keep an eye out for the offers!

A vote here for Dovedale Blue. Very smooth. Only seen it in “proper” cheese shops

 

[Reynard]

A vote here for Dovedale Blue. Very smooth. Only seen it in “proper” cheese shops

I'll keep an eye out. There's a cheese shop in Ely, but opening hours are haphazard.