British Blue

Flying for some can be challenging; dealing with airline delays, seasonal crowds and adjusting to time changes. So let's look at it with the upside of travel perspective. I Focus on the local foods that will greet me upon my arrival. Specialty foods are always at their best where they are locally produced. Here is one great example of a local cheese that pairs well with the upside of traveling to the U.K - Stilton cheese.

The Skinny on Stilton:

- Stilton Cheese is produced only in the three Counties of Derbyshire, Nottinghamshire and Leicestershire.

- Must be made from locally produced milk that has been pasteurized before use

- Can only be made in a cylindrical shape

- Must be allowed to form its own coat or crust; must never be pressed  

- Must have the magical blue veins radiating from the centre of the cheese

- It takes 136 pints milk to make one 17 lb Stilton cheese

Tip: Best to take Stilton out of the fridge up to 2 hours before serving, to reach room temperature of at least 68 degrees F.

Think of Stilton beyond appetizers, salads and main courses. Stilton makes a perfect finish to spring and summer menus for dessert.

Serve crumbled Stilton with ladyfingers on top of sweet strawberries or figs. Add a few spiced nuts and drizzle a few drops of well-aged balsamic vinegar on top for a unique dessert finale. 

Sweet dessert wines go especially well with Stilton; such as Port or a full-bodied robust red.