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THE PROPER WAY TO CUT STILTON |
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The enjoyment of a perfect Stilton can only be achieved
by the horizontal slicing of the cheese. This retains the freshness
and moisture of the cheese right down to the bottom.
The tradition of scooping the cheese out must only be used with
an old highly pungent Stilton which has already dried out from
the outside. Scooping reaches the moist centre of the cheese allowing
the eater to leave the drier outer layer. Port can then be poured
into the hollowed out cheese to moisten what is left.
To scoop out a good Stilton is sacrilege. Let the Port and cheese
only meet on your palate!
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This project is supported under the England Rural Development Programme by the Department for Environment, Rural Affairs
and the European Agricultural Guidance and Guarantee Fund |
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