Comments
"👍 great"
"Slightly inferior to roquefort."
"SOOOO close to a five star cheese. it is crumbly and unique in texture, creamy and extremely pungent and sour. Somehow it feels dry despite being a relatively soft cheese. The mould runs evenly throughout so you rarely get struck by big chunks, which really makes her a beautiful staple blue cheese. I love a strong-tasting cheese of really any variety, and this never lets me down. it is. STRONG!!! i can only describe the flavor as vibrant. She's sweet and extremely salty, nutty and isn't afraid to throw punches. Sometimes blues don't hit as hard as you expect but there is a reason that Miss Stilton stands above most others. What a stunning little blue lady. She goes amazing with pretty much every cheese pairing staple; wine, grapes, chutney, figs, pears, walnuts, and honey. You cant go wrong with Stilton. You can even use her to make incredible creamy soups or crumble her into cheese toasties !!! There's no losing with a delicious hunk of Miss Stilton. She's refined, but priced fairly, so there's no excuse not to include her on a fancy cheese board. Or just for a quick crackery snack! Fantastic little lady. The only reason I didn't make her 5 stars is cus I'm saving that slot for hidden gems. I feel like our Miss Stilton has exactly the stardom she deserves; i just wish people weren't so judgemental of her beautiful blue hue !!!"
"Creamy texture and can be mixed with almost any food or melted on toast. Although, it is best eaten as it is washed down with some really good port."
"I tried this at whole foods. I learned about it from this show called Chef in the UK. He was serious about it. It tastes a little better than blue cheese and It tasted very nice stuffed in steak."
"Stilton is one of my Top 10 Cheeses of The World"
"Not for me."
"Stilton is one of the very, very, very best things in life. And with a glass of port.... ascension to heaven!"
"Hood stilton is just delicious!"
"I love it! superb cheese flavor, as its described. Once you taste it, you never go back to any other blue cheese"