Originally Posted by Wade
Do you use the strong Mature Blue Stilton or the milder (but still tasty) creamy Stilton?
Ahh yes bacon. mmmmmm describes it to a tee. . I am currently running low so a new batch of back bacon is being started this weekend.
medium aged. Stronger works as well. We usually import the creamy Tuxford & Tebbutt Blue Stilton and the Cromwell Bishop aged Blue Stilton as well.
Both smoke very nice, I prefer the T&T Stilton for smoking though. It mellows out the blue the most after smoking.
Both are very good though. Just preference of the cheese. If you prefer milder blues then try that first.
As you mentioned earlier, it comes down to personal taste. I've converted a lot of customers who wouldn't even smell blue cheese to eaters by sampling the smoked creamy blue stilton many, many times. Its reeeaaally good on burgers, steaks in a compound butter, blue cheese dip with hot wings, blue cheese dressing on a spinach salad with toasted walnuts and almonds. Amazing to use with cream cheese, dried onions, lemon juice, paprika, Lee & Perrins and cream cheese to make a cheese log or cheese ball.