Beryl Posted November 26, 2006 Share Posted November 26, 2006 I tried Roquefort and it didn't work, horrible texture in the melted cheese and far too salty.Any recommendations for a blue cheese that will work? Link to comment Share on other sites More sharing options...
Cassis Posted November 26, 2006 Share Posted November 26, 2006 Hmmm. Roquefort is a ewe's milk cheese, Stilton a cow's milk. Try Bleu d'Auvergne, it's the first one I thought of and commonly available, but then I found this site:http://www.cheese-france.com/which mentions another blue cow's cheese called Fourme d'Ambert, which I've never heard of.Fact: The mould in that turns Stilton blue is called Penicillium roqueforti. Link to comment Share on other sites More sharing options...
Suandpete Posted November 26, 2006 Share Posted November 26, 2006 Yes - I use Bleu d'Auvergne in both cauliflower and broccoli soups and its lovely! Link to comment Share on other sites More sharing options...
Cassis Posted November 26, 2006 Share Posted November 26, 2006 If you find it's still too salty for your taste (but I'll take Su's word it's lovely) put a raw, peeled potato in during cooking to absorb the salt (says Jude). Link to comment Share on other sites More sharing options...
Beryl Posted November 26, 2006 Author Share Posted November 26, 2006 Would you thank Jude for that tip please Cassis. I don't suppose she knows what I can put in my cooking salt to absorb the moisture and stop it clogging? I just can't get it to come out in this weather.[:(] Link to comment Share on other sites More sharing options...
Wozza Posted November 26, 2006 Share Posted November 26, 2006 I thought rice was the answer to keeping salt dry, but would only work in a salt shaker, not a grinder! Link to comment Share on other sites More sharing options...
Cassis Posted November 26, 2006 Share Posted November 26, 2006 Jude says she doesn't know. But it doesn't bother her as it's going into the pot/sauce anyway. If it were me I would keep it in a hermetically sealed container, but I suppose that doesn't look as nice as the (salt)glazed earthenware pot next to the cooker where it can absorb all the nice steam (even if I dared to suggest it - but I am not qualified to pass opinions on matters kitchen-related). Link to comment Share on other sites More sharing options...
SaligoBay Posted November 27, 2006 Share Posted November 27, 2006 [quote user="Cassis"]which mentions another blue cow's cheese called Fourme d'Ambert, which I've never heard of.[/quote]Lidl sell Fourme d'Ambert. Not sure it comes from blue cows though. Link to comment Share on other sites More sharing options...
andyh4 Posted November 27, 2006 Share Posted November 27, 2006 Blue de Causse tastes very similar to Stilton. (Well it does after 10 years living out of the UK) It does not melt in quite the same way*, but seems to be a very close match.* tends to leave a few small white lumps rather than totally "dissolving" Link to comment Share on other sites More sharing options...
Crevette Posted December 2, 2006 Share Posted December 2, 2006 Monoprix sell New Covent garden Stilton and broccoli soup! Link to comment Share on other sites More sharing options...
zeb Posted December 2, 2006 Share Posted December 2, 2006 LOL ......and many "English" food shops in France sell Stilton Link to comment Share on other sites More sharing options...
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