#stilton — Public Fediverse posts

I am in Stilton right now, the place which gave its name to god's own cheese although the said cheese is not, and never has been, made here.

Weather tomorrow looking a bit challenging.

I was contemplating buying some Stilton (they sell it here even though they don't make it), but will it survive the journey home in this tropical heat?

Stay tuned for the next exciting installment...

#Cheese #Stilton #Heatwave

Just got back from a doctor appointment, a follow-up from some blood tests. She told me "you're doing great!"

I translated that as "you may now consume your own weight in #chocolate and #cheese", so having a late lunch of #IrnBru, raspberry #JaffaCakes and #stilton.

NOMPF!

#Blahaj #baking #scones #stilton

@Broadfork @gardening BeetBear woke up long enough to present me with 3 one-pound wedges of Stilton from Cropwell Bishop Creamery to cheer me up!
#BeetBear
#Stilton
#cheese
#gardening

This #BlueStilton cheese is remarkable not just in its salty bluishness, but the crumbly flaky undertones of sweaty horse flesh, leather and funky shoe smell that seems irrepressibly English. #England #Stilton #BlueCheese

The British Empire enthroned upon my cracker. #stilton #cheese #cracker #Brittania #RottenMilk #food #FoodPorn

Staying in a cheesy hotel with work tonight… #stilton (actually, not cheesy at all - lovely place!!)

@MrInappropriate
I was introduced to #raclette when I was in #Cannes for a conference, by a Brit friend working in Valbonne. He regularly sent #Camembert to me in the States for a few years. I also like fondue.

IIRC, #Stilton didn't blow my kilt up. I like Bleu on salads.

@thanhnguyen @MrInappropriate @itsBabySmith Nooo! Even as a Brit, I am going to contend that #Roquefort is a much better cheese than #Stilton - The #French are good at some things.

@maddaddam Cheese has become a little expensive of late... but we usually have a selection of the following.

#Stilton
#VintageCheddar
#BalsamicCaramelisedOnionCheddar
#ApplewoodSmoked
#Camembert

Those are good with anything... crackers, in a sammie, on some toast... But the Camembert is always reserved for around the new year... Baked, with a caramelised onion chutney, and some baked, sliced ciabatta, soaked in rapeseed oil, sprinkled with sea salt and cracked black pepper.