With its origins dating as far back as the early 18th century, Stilton has long been popular on the cheeseboard at dinner parties.
But in a bid to help us to do more than simply crumble it on a cream cracker, experts are encouraging us to learn to cook with it too.
“Anything you can do with Cheddar, you can do with Stilton in terms of cooking,” says Nigel White, secretary of the Stilton Cheese Makers’ Association in Britain.
“As it’s always open textured and slightly soft, it melts fabulously and crumbles very easily.
“You can just crumble it over salads, or use it in a sauce, soup or dip. You can also top a burger with it, or put it in a chicken breast.
“When you mix it with other foods it gives them an oomph, a bit of extra flavour.
“Even people who don’t like Stilton on its own will often enjoy a Stilton and broccoli soup, for example, or cream cheese and Stilton dip.”
Stilton is a protected name and can only be produced in certain counties in the UK. It is made with local, pasteurised milk, always produced in a cylindrical shape and never pressed, which gives it its open texture.
The cheese is allowed to form its own crust and, in the case of the blue variety, a safe mould is added, which causes striking blue veins to radiate from its centre.
Although the veins are one of the most distinctive features of the cheese, they are also one of the most divisive.
White says: “People can be intimidated by the appearance and by the smell too, which is why we always recommend you double-wrap Stilton.
“Only one household in three ever buys any blue cheese in a year, so it’s very much a niche part of the market. After all, what other food do we eat that’s blue?
“There’s an education job to do in getting people to be a bit more adventurous.” If you need more convincing, it’s worth noting that Stilton freezes brilliantly. It will relax back to its original shape when you defrost it in the fridge overnight so there’s no need to throw it away after a dinner party.
White adds: “Although we’d never recommend that you eat the crust, if you’re cooking the cheese it’s fine to use the rind.
“It will melt superbly and top chefs use it because it has more flavour than the cheese itself, so you never have to waste it.”
Try making some Stilton, celery and spring onion pate...
200g (7oz) Stilton cheese
200g (7oz) pack low fat soft cheese
2tbsp 0 per cent fat Greek-style yoghurt
1 celery stick, finely chopped
2 spring onions, trimmed and finely chopped
2tsp fresh thyme leaves or chopped fresh parsley
Freshly ground black pepper
Crumble the Stilton into a mixing bowl, then mash with a fork. Add the zero fat soft cheese and yoghurt, combining them together to make a semi-smooth pate.
Add the celery, spring onions and thyme or parsley. Season with a little black pepper and then serve with oatcakes, water biscuits or
Cook’s tip: This pate easily translates into a dip by thinning it down with a little milk, to serve with fresh vegetable crudites. Excellent for packed lunches, buffets and picnics - hurry up and make the most of the weather before it’s too hot!