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# oooh, my latest fave is to dig a hole in the top of the chicken breast, stick a load of stilton in there, wrap some bacon on the top
wrap in some foil, and bake....
(I helped save b3ta! theoriginalsteve <this space intentionally left blank>, Tue 26 May 2009, 15:15, archived)
# Swap the stilton for a nice cheese
and you've got a free visitor for the night.
(I helped save b3ta! Captain Wow currently being a cunt in Infamous, Tue 26 May 2009, 15:15, archived)
# It doesn't have to be blue stilton :)
(I helped save b3ta! Maximinimus you stick around I'll make it worth your while, Tue 26 May 2009, 15:17, archived)
# What kind of cheese?
Blue vein cheese is just wrong
(I helped save b3ta! Duke Otterby you pre-verts, Tue 26 May 2009, 15:17, archived)
# I like mild cheeses
not a fan of the others. I can only handle up to a mature cheddar and then it all gets a bit much for me.
(I helped save b3ta! Captain Wow currently being a cunt in Infamous, Tue 26 May 2009, 15:18, archived)
# awww :(
So many lovely cheeses out there to be eaten

My taste buds are fucked anyway, I can't taste sour and every thing I cook tends to be strong in flavour
(I helped save b3ta! Duke Otterby you pre-verts, Tue 26 May 2009, 15:21, archived)
# I've tried lots of stronger cheeses
and detested them all.
(I helped save b3ta! Captain Wow currently being a cunt in Infamous, Tue 26 May 2009, 15:23, archived)
# well, it IS nice with a strong cheddar.... Some extra mature canadian cheddar is not too shabby
(I helped save b3ta! theoriginalsteve <this space intentionally left blank>, Tue 26 May 2009, 15:17, archived)
# I have to have the extra extra mature chedder
I have got in to sheep's cheese, which is really nice
(I helped save b3ta! Duke Otterby you pre-verts, Tue 26 May 2009, 15:19, archived)
# goats cheese can be nice, but you have to get a really high quality one, and at the end of the day it's not worth the price....
a really strong cheddar does for me... In fact there was a really nice scottish one I forget the name of... It may have been a Mull of Kintyre cheddar
(I helped save b3ta! theoriginalsteve <this space intentionally left blank>, Tue 26 May 2009, 15:23, archived)
# That one wasn't strong enought for me
I had some 24 month mature cheddar and that still wasn't strong enouth
(I helped save b3ta! Duke Otterby you pre-verts, Tue 26 May 2009, 15:25, archived)
# Mull of Kintyre cheddar is so creamy it's like butter
(I helped save b3ta! Maximinimus you stick around I'll make it worth your while, Tue 26 May 2009, 15:25, archived)
# ah, then it wasn't that... T'was a strong sharpish cheaddar... Not too crumbly though
(I helped save b3ta! theoriginalsteve <this space intentionally left blank>, Tue 26 May 2009, 15:27, archived)
# Might have been McLelland Cheddar
(I helped save b3ta! Maximinimus you stick around I'll make it worth your while, Tue 26 May 2009, 15:31, archived)
# What kind of stilton?
I can think of a few varieties that would make a smashing chicken dish.
(I helped save b3ta! Maximinimus you stick around I'll make it worth your while, Tue 26 May 2009, 15:16, archived)
# Colston Basset is the only stilton for me!

(I helped save b3ta! Anthropos Was making beer on, Tue 26 May 2009, 15:17, archived)
# you know, I've only tried it with bog standard blue stilton (one which has been kept for a while)......
I may have to investigate this simple dish with some other types sometime....
(I helped save b3ta! theoriginalsteve <this space intentionally left blank>, Tue 26 May 2009, 15:18, archived)
# This is supposed to be a dessert cheese
cheesereviews.org/Articles.php?pg=25

But it goes REALLY well with chicken or duck.
(I helped save b3ta! Maximinimus you stick around I'll make it worth your while, Tue 26 May 2009, 15:21, archived)
# Sounds nice! Although I figured to go against the bacon, it would have to be a bit stronger...
(I helped save b3ta! theoriginalsteve <this space intentionally left blank>, Tue 26 May 2009, 15:24, archived)