, squash, peppers, romaine 1/2 bushel zipper peas shelled...other 1/2 still on table waiting to be shelled cut cantaloupe, lemons and limes sliced ham, salami, chicken salad, potato salad, salsa cheddar, muenster, stilton, parmesan,...

Everybody’s looking for Stilton Some of them want a Gouda Some of them want to use Raclette Some of them want a Jarlsberg Some of them want a Mimolette I wanna use you in Amuse-Bouche I wanna know what goes with you Mold your rind...

I have been wondering for a long time why it is that, although I love Asian food of all types (Thai, Vietnamese, Chinese, Japanese – and of course, those of India, the land of my father) - but I can’t stand Asian...

Poached pears. Good with whipped cream and/or chocolate sauce, or raspberry sauce, or even better, some runny cheese, crisp crackers or melba toast and toasted walnuts. Or a wedge of Stilton, with walnuts or walnut biscuits (like...

combinations like crottin de Chavignol and Sancerre, Stilton and Port, coq au vin and Burgundy, Champagne and seemingly everything. But I appreciate Hanni’s approach, and feel there is a place for being less “Type...

of the gouda, stilton, Oaxaca, Pec – Reg, cheddar, ... cheeses I have stashed. I retract the asinine statement with apologies to all!

everyone is lolling around in the living room because you really can’t move much after that. At some point in the evening the port, stilton and walnuts make an appearance. A note on rusks – they are hard, ladyfinger...

last year we did Gourmet’s cheddar crisps and they were excellent! http://www.epicurious.com/recipes/food/views/236390 also, we had a big hunk of glorious Stilton and some good preserves and Carr’s, and that was lovely...

Seasonal and regional foodstock alters the flavor of milk and cow cheese, I think without dispute. I’m told this is why Epoisses is produced seasonally in it’s small french region of origin, likewise English stiltons,...

-boots and pint of-bitter girl myself, so what if we don’t discriminate against individuals but maybe not ask that every bar have fine Bordeaux and Stilton nibbles. "You’ll be wanting the lounge for that, luv."

Stilton hit the mark before we said our good-byes.

of Arthur Avenue Italian bread drizzled with some wine vinegar, a chunk of really good Stilton and a Fresca.

it different, without it becoming onion and gorgonzola soup. You could also use the rind from Stilton, Bleu d’Auvergne, or any similar blue cheese. I love smoked mackerel, and it’s pretty inexpensive, flavourful, good...

A recent favourite is stilton and bacon on a ciabatta-type roll. I had one in a London pub about 10 years ago and have been making them at home ever since. In a very non-British touch, I like to add a bit of chiptle mustard. But a...

&Es, they claimed it was a movie set.) As far as offering something rare or exceptional, there wasn’t much. The cheese selection is good – they have everything from Stilton Blue to wet mozz balls – and the $5...