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Barefoot contessa

post #1 of 8
Thread Starter 

just been watching Barefoor Contessa (never seen it before) but she was making a lobster cob salad thing and used "stilton cheese" and she said "if you cant get stilton cheese as it is hard to get hold of use any other blue cheese" so im just asking is "Stilton cheese hard to get in america or isit an old program. it looks kinda a 2010/11 because of the type of food being cooked and the use of silican muffin trays.

 

post #2 of 8

It is difficult to understand exactly what you are asking. More care with your spelling and punctuation might help me give you a better answer.

 

Stilton is about medium hard to find here. In the rural farm town in Iowa that I used to live in (pop. 9k-10k) it was nowhere to be found. In Springfield, MO (pop. 159k), it can be found in at least three of the grocery stores that I frequent. I don't know for sure, but I'd be willing to bet that it could be found in another store that deals in wines and liquors.

post #3 of 8

Stilton is an English blue cheese. It's got a strong flavor and nose. It's produced two(2) ways; one(1) called "white" and the other "blue". It's got some kinda European culinary designation, like Champaign, and can only be made in I think three(3) places under strict codes. It's kinda like Parmigiano-Reggiano in that way. It's a soft blue, crumbly and creamy. Much less common "white Stilton" has not been stabbed with the needles and injected with the fungus. It gets blended with fruits or other stuff. Stilton is not cheap, and true Stilton is not everywhere to be found.  Good stores should have it. Good wine stores with deli/cheese sections should be a good bet. 

 

Stilton goes great with ripe pears, and served with port. 

 

260px-Blue_Stilton_Quarter_Front.jpg 220px-Cheese_19_bg_050606.jpg

novalblack.jpg

Quinta Do Noval NV Porto Black

This is an absolute monster port. +/- $20 usd. Fantastic.  

 


Edited by IceMan - 8/10/11 at 10:34pm
post #4 of 8

I apologize for my unbelievable rudeness.


Edited by Nicholas Beebe - 8/10/11 at 3:11pm
post #5 of 8

 

Stilton is a nice enough cheese. I hope you can find some to enjoy.

 

 


Edited by IceMan - 8/10/11 at 10:31pm
post #6 of 8

Stilton is certainly available here if you care enough to find it, especially in and around the big cities and enclaves of the well-to-do.  However, it's not something found in typical American supermarkets; and typical American supermarkets are where most of Ina Garten's audience shops.

 

I like her too.

 

BDL

 

 

post #7 of 8
Quote:
Originally Posted by Nicholas Beebe View Post

I know that it makes you feel real knowleadgeable to repost everything about Stilton cheeses that you've found online

 

*knowledgeable

 

What a funny word to use!

 

I don't see Stilton predominately in common markets, but it is readily available in specialty shops. 

Professionals have easy access to it, too.

It's not as common as Cheddar, but it's fairly easy to find acceptable substitutes in the states.

You just need to use your "knowleadgeable-abilities" to find them.

 

OP made perfect sense, BTW.

 

 

 

 

 

 

 

 

post #8 of 8

Alright, kiddies, can we stop the quibbling and get on with it.

 

Stilton is readily available in the U.S. Just not, as others have mentioned, in the cheese bin at a supermarket. You'll find it in cheese shops, and in the deli sections of up-scale liquor markets, and other specialty stores.

 

I'm surprised nobody has mentioned, too, that Stilton is a seasonal cheese, so even places that do sell it might not have it when you go looking for it.

If you can't find it in those places, I'd suggest asking the cheesemonger about when it will be available.

 

Personally, I wouldn't use a blue cheese of any kind with lobster, let alone one as flavorfull as Stilton. Lobster has a delicate flavor, and the cheese is likely to overpower it. But that's just me.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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