I also use it when making dip for Buffalo wings.
Tom
Alas, I far prefer the taste of Roquefort for such dishes, started using it long before I moved here, so 40 years or so.
Different cheeses react differently to freezing, depending on their original texture. Many English cheeses with a tendency to crumble in the first place will become almost impossible to slice without breaking up after freezing, but IME this isn't true of Stilton. Like roquefort it tends to just become somewhat denser, I think as a result of loss of moisture that accentuates crumbling in others.
But honestly the whole thread seems bizarre to me. If you want cheese to be in small pieces and it isn't a crumbly type what's wrong with using a knife? Or a grater, come to that.
They sell Stilton in Migros now. It's in the fridge with the other "posher" cheeses. Quite nice. And not a great big bit, like they sold in Lidl at Christmas last year.
Great news, thanks. It belongs on the First World Problems list, admittedly, but it's been one of the great disappointments of Swiss life -- the lack of blue cheese. Yes, I know I could find some at GG's (and have done so in the past), and there's Roquefort and Dolcelatte, but the lack of Swiss varieties has surprised me. To have some Blue Stilton available at the supermarket would be even better. Cheers.
There are several around here, but only goat.
Tom
Cheese is obviously a very serious subject and that is why so many people are passionate about it.
I love blue cheese and some of the best ones are found in the UK, I know Tom might not agree on that, but Gorgonzola and Roquefort just don't go well with a pickled walnut
Although baked figs with Roquefort and pancetta is a wonderful thing too. Ahhh and a blue cheese pasta where any good strong blue will do
I think I need some cheese for dessert now...
The larger Migros stores have been selling Stilton for some years. I believe it's either Websters or Long Clawson from Leicestershire. Either way, it is drier and sold older than mine so actually it's very good for crumbling. I would though break it apart with a knife whilst cold and let it reach room temperature before serving over salad. No preservatives or anti caking agents needed in this natural blue cheese.
I wouldn't dream of answering for Tom, but I think he's rather partial to a British Blue or Two.
And where might I find a pickled walnut?
Tom
In a jar of vinegar?
I don't know either, just extrapolating from personal experience: cucumbers, eggs, onions and that.
Sorry Tom didn't mean to suggest you didn't like Stilton You could try here for an eye-watering 8.90, but a minimum spend is 30.- I think?
http://www.britshop.ch/__shop/13/Tab...es-and-Pickles Opies are the brand, but they are a little on the sweet side for my liking.
I have homemade ones, lots of homemade ones, if you pass through Zürich one day I'll give you a jar You have to like pickles things, they do go well with a Stilton or a crumbly Cheddar. Even a few recipes involve using them as an ingredient http://www.bbcgoodfood.com/recipes/1...nd-puff-pastry
Migros has a very nice harder blue cheese that crumbles easily. I have run into the problem of most blue cheeses being too soft for crumbling (on top of pizza for example). I think the blue cheese I am talking about was the Migros budget brand. Nothing too fancy. Also, you could try your luck at the cheese counter and ask for a dryer blue cheese.