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Stilton and broccoli soup . Any French alternative to stilton?


Beryl

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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.
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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).

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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"

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