This is a blue cheese made with pasteurized cow's milk. Look for a creamy ivory cheese with generous veining and a dry, brown, coarse rind. Should be crumbly but firm enough to cut without falling apart and have a sharp aroma and a nutty, fruity taste. The best Stilton is made from summer milk and sold from September to December.
- Serving Stilton: Traditionally served after dinner with a glass of port, a handful of black walnuts, or a crisp, ripe pear. A tasty snack on crackers or crusty bread; in salads; or mixed with cream cheese for a dip.
- Storing Stilton: If you're only storing your Stilton for a week, simply wrap it in waxed paper or aluminum foil and refrigerate it. If you’re storing Stilton for longer than a week, wrap in several layers of plastic wrap and a layer of foil, then freeze. Defrost overnight in the refrigerator and allow the cheese to reach room temperature before serving.
This is a combination of Stilton and Double Gloucester, resulting in a combination of mild and pungent aromas and tastes as well as layers of orange-yellow and white-blue.
- Serving Huntsman: Huntsman is a great appetizer. It’s delicious with ports and ales, sweet fruits, hearty vegetables, crackers, and bread.
- Storing Huntsman: Wrap cheese tightly in foil and store in the lowest drawer of your refrigerator for up to two weeks.
This semi-hard, younger mild cheddar is created by scalding cow's milk twice. After scalding, it’s cut into small pieces, pressed, smoked with apple-wood chips, and sprinkled with paprika to give it a distinct flavor. Applewood cheddar has a burnt orange finish and a smoked, tangy taste.
- Serving Applewood cheddar: Melt on pork chops or serve with apples and raisins. It’s also great as a snack, shredded in salads, in fondue and grilled cheese sandwiches, and as an accompaniment to fruit pies.
- Storing Applewood cheddar: Wrap the cheese in plastic wrap and store it in the refrigerator.