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The Stilton Cheese Makers Association produced a fragrance called Eau de Stilton, which was "very different to the very sweet perfumes you smell wafting down the street as someone walks past you." [33] The search for an unpasteurised Stilton cheese was a plot element of a Chef! episode titled "The Big Cheese", aired on BBC1 on 25 February 1993.
One variety made by blending with chives and spring onions has been marketed as Cotswold cheese, though this is not a traditional English cheese name. [7] [8] This cheese is supposedly coloured similarly to Cotswold stone. [9] Huntsman cheese, also known as Stilchester, is made with alternating layers of Double Gloucester and Stilton.
Lymeswold was an English cheese variety that is no longer produced. The cheese was a soft, mild blue cheese with an edible white rind, [16] much like Brie, and was inspired by French cheeses. Production ceased in 1992. Oxford Blue [17] Renegade Monk – an English, ale-washed, soft blue cheese made by Feltham's Farm from organic cow's
Whether you're celebrating National Grilled Cheese Day or it's just a regular day of the week, a grilled cheese always hits the spot. The best ones have a perfectly crispy crust with layers of ...
Little Derby – English cheese; Lymeswold cheese – A soft, blue English cheese that is no longer produced; Marble cheese – Cheese type characterized by streaks of different colors; Merry Wyfe (Bath) Norbury Blue – English blue cheese made on Norbury Park farm; Old Winchester
The cheese has been sold since 1983 [1] and is still produced by Champignon. In English-speaking countries, Cambozola is often marketed as blue brie . It is made from a combination of Penicillium camemberti and the same blue Penicillium roqueforti mould used to make Gorgonzola , Roquefort , and Stilton .
Bread and cheese formed the basis of the diet of English rural labourers for centuries: skimmed-milk cheese, supplemented with small amounts of lard and/or butter, was their main source of fats and protein. [5] In the absence of access to expensive seasonings, onions were the "favoured condiment", [6] as well as providing a valuable source of ...
Recipe books and internet articles tend to elaborate on the basics, adding ingredients and specifying accompaniments to make more interesting reading. Consequently, published recipes seldom deal with the most basic form of the dish and frequently refer to the similar dish of Welsh rarebit as "posh cheese on toast". [3]