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Old 10-25-2013, 09:01 PM   #21
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Nope, never thought of it. Stilton! We had that for the first time last year. Swoon, that is one lovely cheese.
It's a bit tasty isn't it? But try it in mash - it would go brilliantly with a steak!
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Old 10-25-2013, 09:32 PM   #22
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It's a bit tasty isn't it? But try it in mash - it would go brilliantly with a steak!
It's not really a cheese we see much around here. I would have to go to a specialty store and I betcha it costs an arm and a leg. We had it in the resto of a fancy hotel.
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Old 10-25-2013, 09:41 PM   #23
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It's not really a cheese we see much around here. I would have to go to a specialty store and I betcha it costs an arm and a leg. We had it in the resto of a fancy hotel.
It's not exactly cheap here! But you could use another strong blue cheese - I'm sure there are some lovely Canadian varieties? (Milder blue cheeses like Gorgonzola or Dolcelatte don't work as well.)
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Old 10-25-2013, 09:44 PM   #24
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It's not exactly cheap here! But you could use another strong blue cheese - I'm sure there are some lovely Canadian varieties? (Milder blue cheeses like Gorgonzola or Dolcelatte don't work as well.)
I don't think I have ever seen a Canadian blue cheese. That's odd, there are some really good cheeses made here.

And, if I get my hands on some Stilton, I will munch it, maybe with some slices of apple.
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Old 10-25-2013, 10:02 PM   #25
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I don't think I have ever seen a Canadian blue cheese. That's odd, there are some really good cheeses made here.

And, if I get my hands on some Stilton, I will munch it, maybe with some slices of apple.
No Canadian blue cheese? That is astonishing! (Surely an opportunity for some enterprising cheese maker?)

I think we are pretty spoilt for cheese in Britain. We have a huge variety! (We even have a herd of Buffalo right here in Hampshire, which regularly produces some stunning Buffalo Mozzarella!)

Stilton and apple is a classic combo!

(It's also gorgeous crumbled on top of a Portobello mushroom, with chopped walnuts, and chopped up bacon or ham, and then grilled or baked).
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Old 10-25-2013, 10:14 PM   #26
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I think we hijacked Countrywalks' thread! I hope s/he comes back to let us know how they got on with the mash!
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Old 10-25-2013, 11:14 PM   #27
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Do you ever add blue cheese to your mash TL? I love to crumble in something like Stilton. Only problem is I often end up just scoffing half of it there and then!
I have to have three halfs of Stilton, one for the meal, one for me and one for the spoiled rotten cat!
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Old 10-26-2013, 04:29 AM   #28
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Hey, no fair! Your ricer has holes in the sides as well as the bottom - mine doesn't! Do I have a sub-standard potato ricer?
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I've had both kinds. Holes on the side squirt the potatoes into undesired locations.
too true andy...you should see the state of my splash back tiles after a cottage pie mate!!
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Old 10-26-2013, 04:45 AM   #29
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I have to have three halfs of Stilton, one for the meal, one for me and one for the spoiled rotten cat!
Well you can't call it Stilton anymore.

UK town Stilton told it can't make stilton cheese | Odd Headlines | Comcast

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Old 10-26-2013, 04:57 AM   #30
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bloody ridiculous addie(pardon my language)nearly 3million unemployed,utility prices going bonkers,working brits using food banks,pensioners having to choose between heat or eat & the posh boys in westminster are arguing over cheese!!.don't get me wrong i'm all for provenance,d.o.c,appellation controlee etc etc,but there is a time & a place for everything.come the revolution.........
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