The classic BLUE STYLE - also
known as Stilton - goes so well with fruit - like pears & old English apples - Russets and
Granny Smiths. Lots of American recipes use Blue - especially in salad dressings,
vinaigrettes, dips, potato cakes and with walnuts or shaved into
salads, accompanied with a glass of Sauterne. Try
grated into mashed
potato, or as a garnish for well roasted jacket potatoes, sprinkled with rosemary. Perfect between granary bread with
slices of beefsteak tomato & a big
pinch of fresh tarragon. Lovely in Blue
Sheese & broccoli soup or in Blue Sheese coleslaw.
Fabulous toasted, topped with herbs, paprika and sprinkled with olive oil.