Stilton is named for the little English village of Stilton. The cheese is drum shaped with a thick, hard, uncracked crust which is usually grayish-brown and slightly wrinkled with whitetish powdery patches. It is crumbly when young and softens as the cheese matures. The creamy ivory interior is crossed with blue veining. The aroma is sharply nutty and the flavor is full of mellow nuts and fruits. Stilton is a good after-dinner cheese. It is traditionally served with Port. Since we believe in supporting locally made wines, we chose the delicious Turiga Dulce from Blackstock Vineyards and Winery.
Stilton is generally served as a wheel that has been cut from the larger drum. Cut the 1/2 thick wheel into pie-shaped wedges and serve.
Caerphilly is a very salty cheese from Wales. During World War II there was a shortage of milk. The little that was produced was used to make cheddar and the Welsh cheesemakers went out of business. For many years this cheese was only made in England but now is being produced by a small number of farmhouses in Wales. Caerphilly has a very thin rind The cheese itself is white, with a moist, crumbly texture. Great on its own or with grapes.
