Barefoot contessa

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.

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. 

Quinta Do Noval NV Porto Black

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

I apologize for my unbelievable rudeness.

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

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

Quote:

Originally Posted by Nicholas Beebe 

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.

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.