Celebrating National Stilton Week
Auld Alliance: Potted Blue Cheese & Scotch Whisky
“Drink a pot of ale, eat a scoop of Stilton, every day, you will make ‘old bones’.” Nineteenth-century saying, Wymondham”Drink a pot of ale, eat a scoop of Stilton, every day, you will make ‘old bones’.”
Nineteenth-century saying, Wymondham
I love fish, seafood, bread, salad, soups, pies, scones, cakes and, I also love cheese! Especially blue cheese, it’s all welcome on my cheese board, so when I discovered that it was National Stilton Week this week, I just had to make something with Stilton in it, as I had part of a large wheel left in the fridge. I fancied a soup, but then my eyes fell on a bottle of fine single malt Scotch whisky and the recipe was solved. This is an old recipe of mine, I make it throughout the year and especially during the winter months for Christmas and Hogmanay….as well as Burns night of course; however, it suited my meal plan to use up my cheese and Scotch before driving back to the UK, so a batch of Auld Alliance was made, but, in the form of an English Scottish alliance! Let me explain; The Auld Alliance is the historic friendship between Scotland and France, as well as a traditional cheese and whisky recipe, which uses Roquefort and Scotch as its main ingredients……..however, in order to celebrate National Stilton Week, I have used a very English cheese, the king of cheeses as it is often called, Stilton of course.
This is a modern version of my Scottish grandmother’s recipe for Auld Alliance. I usually use a good blended Scotch whisky and a lighter French blue cheese, Fourme d’Ambert, instead of the usual Roquefort, which I find very salty – although in this case, I have used Stilton and a very fine single malt. This recipe makes a fabulous appetiser or an alternative cheese course. Choose a blue cheese and Scotch whisky of your choice; blends are usually better than malts in this recipe. A “Potted” History: Scotland’s most famous connection with Europe was the Auld Alliance with France. First agreed in 1295, the Auld Alliance was built on Scotland and France’s shared need to curtail English expansion. Primarily it was a military and diplomatic alliance but for most of the population, it brought tangible benefits through pay as mercenaries in France’s armies and the pick of finest French wines.
So here with a flourish of celery and a wee dram, is my recipe for National Stilton Week……I will see you later today, after a long 24 hour journey via France, Belgium and the North Sea! Look out for my NEW FISH on FRIDAY recipes tomorrow, bye for now, Karen.
The history of Stilton can be traced back to the early 18th century and although it is clear that the recipe used has changed quite dramatically over the years it remains one of the world’s best known and much loved cheeses.
Quintessentially English, Stilton has its own Certification Trade Mark and is an EU Protected Food Name.
This means that:
– it can only be produced in the three Counties of Derbyshire, Nottinghamshire and Leicestershire
– it must be made from locally produced milk that has been pasteurised before use
– it can only be made in a cylindrical shape
– it must be allowed to form its own coat or crust
– it must never be pressed and
– it must have the magical blue veins radiating from the centre of the cheese
Stilton’s unique flavour makes it suitable not only for those special occasions when only the best will do , but also but for perking up everyday recipes and snacks. With its slightly open texture and creamy background it melts and crumbles easily and is one of the few cheeses that freezes well.
Stilton – King of English Cheese!