Stilton cheese

Take it out of the fridge about 30 minutes before serving so its aroma and creamy texture can develop. Crumble it over pears, walnuts or a crisp salad, or serve it with oatcakes.

Stir crumbled Stilton into a potato or celery soup just before serving, or melt it into a sauce for pasta. For a quick topping, put it on toast and grill until bubbling.

Wrap it in cheese paper or baking parchment, then keep it in a lidded container in the fridge so it does not dry out or perfume other foods. Use a clean knife each time you cut it.

You can freeze it, tightly wrapped, but thawed Stilton may be crumbly rather than creamy. Freeze it in portions for cooking, then crumble it into soup or a sauce while still cold.

Despite its name, Stilton cheese is made in Derbyshire, Leicestershire and Nottinghamshire, not in the village of Stilton. Blue Stilton is made with pasteurised cow’s milk and pierced during ageing to let its blue veins develop.

Both are blue cheeses, but Stilton is typically firmer and more crumbly, with a rich, savoury flavour; Gorgonzola is often softer and creamier, and can taste milder or sharper depending on how long it is aged.

Yes. Crumble Stilton into a dressing, soup or savoury tart in place of another blue cheese; because its flavour is assertive, start with a little less and add more if needed.