Port, cheese, and walnuts
Sandeman’s Founders Reserve Port, Stichelton blue cheese, and walnuts. Photograph by Jennifer Hess.
Repast
A Dash of Bitters
A weblog detailing cocktails, spirits, liqueurs, barware, bars, and bitters. Maintained by Michael Dietsch, a writer and hobbyist mixer in Brooklyn.
Yum.
I haven’t tried (or honestly heard of) Stichelton before, but that combo with a good Stilton is all yum, and that cheese looks like it would play the same role admirably.
Chris,
Stichelton is what Stilton should be–it’s made in the previously traditional Stilton fashion with raw milk. The full story about it was in the NY Times a while back:
http://www.nytimes.com/2007/12/05/dining/05curi.html
It’s a delicious cheese, and if you can find it, you owe to yourself to try it. (We’ve even found it at Whole Foods, although this recent piece came from a local cheesemonger.) We have a little cheese safe now where, when the weather’s cool enough for it, we store our cheeses outside of the fridge so they can stay at room temp. The texture on this was really buttery.
Hmm… sounds like it’s time to have a talk to Pete about getting some in.