Instead of all these crazy Utube recipes, I wish more folks would watch experts like yourself explain what makes a certain food that we can afford great. Thanks.
Yes, you beat me to that. I am a confirmed Stilton nut _- my great aunt Joan was (allegedly) the best cheese maker in the Vale (according to her husband) but a good artisan Cabrales (oddly, not the top grade export stuff which is disappointingly like Roquefort and lacks the very distinctive aroma) has GOT to be right up there." BTW WHICH Stilton were you tasting Julia ?
Excellent video. Thank you for the samples.🥰 I thought I would taste test these 2 cheeses before watching your video to see what i came up with. I loved Roquefort on its own as I'm a strong flavour fan, but the Stilton held its own better when I added to a salad. I'm going to rate these both as More cheese please, as I found them equally delicious. 🧀🧀😋😋
For me, Colston Bassett is the best of the Stiltons. However, Cropwell Bishop also make Beauvale which is more of a dolcelatte-style blue, which is wonderful
We tried Stilton for the first time last year in our 60's. My goodness. We'll never buy supermarket cheese again. So complex, not overpowering, as you say. We felt like Kings; but tell me, is there truth to those "Stilton Nightmares" afterwards during sleep? 😂, we had the strangest dreams.
I like most cheeses but recently I had some that tasted quite undesirable, Kashkaval, the texture was very rubbery and it tasted like ...nothing, absolutely nothing, even baked it still was completely tasteless except for a very subtle but extremely long and slightly unpleasant aftertaste, weirdest cheese ever.
I had White Stilton first when I lived in England and loved it. I only started eating Blue Stilton when I came back to Australia and couldn't get the White. You can now get White Stilton here, but never pure, only adulterated with mango or cranberry.
mmmm... Roquefort for spreading and melting...Stilton for snacking and soups 'n' sauces.
Cheeseeee heaven!
Sounds amazing
Man, I just eat them. Rogue River Creamery has some amazing blues that I consume with gusto.
Instead of all these crazy Utube recipes, I wish more folks would watch experts like yourself explain what makes a certain food that we can afford great. Thanks.
King of Blue Cheese ? From a cheese lover, that tested all cheeses it can find: CABRALES.
I will have to look into it. Thanks 😁
Second to Roquefort. I'm not Spanish or French or even English. :D
@@cheesehistory you want regret.
Yes, you beat me to that. I am a confirmed Stilton nut _- my great aunt Joan was (allegedly) the best cheese maker in the Vale (according to her husband) but a good artisan Cabrales (oddly, not the top grade export stuff which is disappointingly like Roquefort and lacks the very distinctive aroma) has GOT to be right up there."
BTW WHICH Stilton were you tasting Julia ?
It was Colston Bassett Stilton
Excellent video. Thank you for the samples.🥰 I thought I would taste test these 2 cheeses before watching your video to see what i came up with. I loved Roquefort on its own as I'm a strong flavour fan, but the Stilton held its own better when I added to a salad. I'm going to rate these both as More cheese please, as I found them equally delicious. 🧀🧀😋😋
Damn I wish I could try those, they sound amazing
Great vid!
Wholeheartedly agree with you. I absolutely love Stilton and would happily eat it all day long. Just discovered you, subscribed!
Awesome. Great to have you here
Thank you for this video. 👍 Very well done, informative, and has me hankering (even more than before) for blue cheese. 😂
this is what RUclips is for
thank you fren this is delicious vidya
(Cozy votes Roquefort)
For me, Colston Bassett is the best of the Stiltons. However, Cropwell Bishop also make Beauvale which is more of a dolcelatte-style blue, which is wonderful
Gorgonzola, it's the funnest to say!
Great reason 😁
I would think it would depend on the application. For sardines I think I would use Roquefort but for a sauce perhaps Gorgonzola.
We tried Stilton for the first time last year in our 60's. My goodness. We'll never buy supermarket cheese again. So complex, not overpowering, as you say. We felt like Kings; but tell me, is there truth to those "Stilton Nightmares" afterwards during sleep? 😂, we had the strangest dreams.
Haha. Funny you mention cheese and nightmares. I'm looking into it at the moment for a future video. I hope the dreams weren't too disturbing.
Both Roquefort and stilton taste just *amazing* when laid out on a hot bacon sarnie.
The Cheese History Bacon Sarnie Cheese-off...?
That could be interesting
@@cheesehistory pls try...I bet y'all love it.
I choose cheese. I can't pick a favorite and also refuse to. Cheese is a glorious mass of happiness. It is the way.
I like most cheeses but recently I had some that tasted quite undesirable, Kashkaval, the texture was very rubbery and it tasted like ...nothing, absolutely nothing, even baked it still was completely tasteless except for a very subtle but extremely long and slightly unpleasant aftertaste, weirdest cheese ever.
Please compare Baron Bigod (England's finest brie) and Brie de Meaux (the French stalwart).
Have you ever tried White Stilton? It's basically Stilton but without the mould.
what does it taste like?
I haven't tried it. I will have to see if it is available here.
I had White Stilton first when I lived in England and loved it. I only started eating Blue Stilton when I came back to Australia and couldn't get the White. You can now get White Stilton here, but never pure, only adulterated with mango or cranberry.
France vs. England.
Oh noes, what have you done.
Haha. Pitting the old foes against each other again 😁
@@cheesehistory Should probably move into something really contentious, like American cheese vs. Velveeta.
If cheese be the food of love, play on ;-)
One thing we should all agree on...is that cheese is transcendent!
I feel gorgonzola deserves a seat at the table
Stilton is King! With all of those flavours, it's like there is a party happening on your tongue 😜
You've got such a tough job at times ...😉
I know. It's tough but someone has to do it 😁