Continuing on from my post last week about our penchant for Cheddar with Christmas cake, I decided to try Stilton and Christmas cake the other evening for accompaniment to our evening coffees.
Very nice it was too. I tend to buy a large block of Stilton and put it in a pot to fester for a while at room temperature. It mellows the sharpness most Stiltons seem to have, and deepens the umami taste. A couple of days short of a week is usually sufficient to get it weeping and I then put it in the fridge, after pouring off the liquid fraction, which can be considerable.
1 comment:
Maybe bung a couple of old socks into the pot?
Should speed up the fester ;)
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