Here's to a great British cheese

W ith its origins as far back as the early 18th century, Stilton has long been popular on the cheeseboard at dinner parties.

But, as the industry celebrates its first ever National Stilton Week, experts want to encourage us to cook with it too.

"Anything you can do with Cheddar, you can do with Stilton in terms of cooking," says Nigel White, secretary of the Stilton Cheese Makers' Association.

"As it's always open textured and slightly soft, it melts fabulously and crumbles very easily.

"You can just crumble it over salads, or use it in a sauce, soup or dip. You can also top a burger with it, or put it in a chicken breast wrapped in bacon or ham to get the flavours coming through.

"When you mix it with other foods it gives them an oomph, a bit of extra flavour.

"Even people who don't like Stilton on its own will often enjoy a Stilton and broccoli soup, for example, or a cream cheese and Stilton dip."

Like Champagne and Parma ham, Stilton is a protected name and can only be produced in the counties of Derbyshire, Leicestershire and Nottinghamshire.

It is made with local, pasteurised milk, always produced in a cylindrical shape and never pressed, which gives it its crumbly texture.

The cheese is allowed to form its own crust and, in the case of the blue variety, a safe mould is added, which causes striking blue veins to radiate from its centre.

Although the veins are one of the most distinctive features of the cheese, they are also one of the most divisive.

White says: "People can be intimidated by the appearance and by the smell too, which is why we always recommend you double-wrap Stilton.

"Only one household in three ever buys any blue cheese in a year, so it's very much a niche part of the market. After all, what other food do we eat that's blue?

"There's an education job to do in getting people to be a bit more adventurous."

White adds: "If you're cooking the cheese it's fine to use the rind.

"It will melt superbly and top chefs use it because it has more flavour than the cheese itself, so you never have to waste it."

Here are some recipes involving Stilton to get you started...

Serves 8

Ingredients

500g pack ready-made shortcrust pastry

1tbsp poppy seeds

200g (7oz) asparagus, trimmed and chopped into 5cm (2 inch) pieces

300g (10oz) roasted red peppers (from a jar, rinsed)

200g (7oz) Stilton cheese, crumbled into small pieces

3 medium eggs

300ml pot half fat creme fraiche

Freshly ground black pepper

Basil leaves, to garnish

Method

Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6. Roll out the pastry on a lightly floured surface, sprinkle with the poppy seeds, then press them into the pastry with the rolling pin. Use to line a 20 x 30cm (8 x 12 inch) oblong tart tin. Line with foil or greaseproof paper and baking beans and bake 'blind' (i.e. without a filling) for 15 minutes.

Take the flan from the oven and remove the foil or paper and baking beans. Reduce the oven temperature to 180°C/fan oven 160°C/Gas Mark 4.

Lightly cook the asparagus in boiling water for two to three minutes. Run cold water over it, then drain well.

Tear the peppers into strips and arrange them in the pastry case with the asparagus and Stilton. Beat together the eggs and creme fraiche. Season with black pepper. Pour into the flan case, then bake for 30-35 minutes, until set. Serve warm or cold, garnished with basil.

Cook's tip: Try not to handle the pastry too much – it should be kept as cool as possible to give a light, crisp finish. Make mini versions in bun trays to serve as canapes or snacks.

Serves 4

Ingredients

2 heads chicory, broken into separate leaves

75g bag watercress or mixed salad leaves

2 ripe pears, peeled, cored and sliced

2tbsp lemon juice

2tsp olive oil

200g (7oz) Stilton cheese

50g (2oz) pomegranate seeds

Method

Put the chicory leaves into a salad bowl and add the watercress or salad leaves. Toss together.

Toss the pear slices in the lemon juice, then add them to the salad bowl. Mix the olive oil with any remaining lemon juice and a pinch of black pepper.

Break the Stilton into chunks and add them to the salad bowl. Sprinkle with the lemon dressing and the pomegranate seeds.

Cook's tip: For canapes, fill chicory leaves with a few salad leaves, chopped pear, crumbled Stilton and pomegranate seeds, then sprinkle with a little dressing.

Serves 8

Ingredients

200g (7oz) Stilton cheese

200g (7oz) pack low fat soft cheese

2tbsp 0% fat Greek-style yoghurt

1 celery stick, finely chopped

2 spring onions, trimmed and finely chopped

2tsp fresh thyme leaves or chopped fresh parsley

Freshly ground black pepper

Method

Crumble the Stilton into a mixing bowl, then mash with a fork. Add the low fat soft cheese and yoghurt, combining them together to make a semi-smooth pate.

Add the celery, spring onions and thyme or parsley. Season with a little black pepper, then serve with oatcakes, water biscuits or Melba toast.

Cook's tip: This pate easily translates into a dip by thinning it down with a little milk, to serve with fresh vegetable crudites. Excellent for summer packed lunches, buffets and picnics!

Makes 8

Ingredients

250g (9oz) plain flour

1tbsp baking powder

125g (5oz) Stilton cheese, finely crumbled

1 large egg

240ml (8fl oz) milk

90ml (3fl oz) sunflower oil

150g (6oz) carrots, finely grated

50g (2oz) watercress, roughly chopped

Method

Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5. Put eight paper muffin cases into a muffin pan, or line them with squares of greaseproof paper.

Sift the flour, salt and baking powder into a large mixing bowl. Stir in the crumbled Stilton. In a jug, beat together the egg, milk and oil.

Pour the liquid mixture into the dry ingredients. Stir until just combined, adding the grated carrots and watercress at the last moment. You mustn't beat the mixture or stir it too much. It should be quite lumpy, but there should be no traces of dry flour.

Spoon the mixture into the muffin cases. Bake for 20-25 minutes until risen and golden. Cool until the muffins are barely warm.

Cook's tip: Why not make a batch of these yummy muffins for a relaxed breakfast or Sunday brunch? For mini versions, you'll need to bake them in mini paper muffin cases in a mini muffin pan.

Serves 4

Ingredients

400g (14oz) lean pork mince

1 small red onion, finely chopped

1tbsp chopped fresh rosemary

1tbsp chopped fresh thyme

Pinch chilli powder (optional)

100g (4oz) Stilton cheese, finely crumbled

Freshly ground black pepper

To serve:

4 burger buns

Mixed salad leaves

4 x 15g (1/2oz) slices Stilton cheese

Sweet chilli sauce (optional)

Method

In a large mixing bowl, combine the pork, red onion, rosemary, thyme, chilli powder (if using) and crumbled Stilton. Season with black pepper, then form into 4 burgers. Keep covered and chilled.

When ready to cook, preheat the grill, barbecue or char-grill pan. Cook the burgers for 8-10 minutes per side, depending on their thickness (they should be thoroughly cooked).

Split the burger buns and toast the cut sides, if you like. Top with salad leaves, then a burger. Finish each one off with a slice of Stilton and a drizzle of sweet chilli sauce, if you like.

Cook's tip: For a great mini treat for parties and buffets, form the burgers into meatballs and bake in the oven at 200°C/fan oven 180°C/Gas Mark 6 for 20 minutes, then serve in warm pitta breads with salad and sweet chilli sauce.

National Stilton Week runs until 21. Visit www.stiltoncheese.co.uk for more recipes