As a nation of cheese lovers, the UK is celebrating National Stilton Week (15th – 21st April) with a chunky slice of the traditional blue cheese.
In 1911, 12 farmers from the Vale of Belvoir, Leicestershire, formed a co-operative to produce Stilton cheese in the village of Long Clawson – and Long Clawson Dairy was founded.
Over 100 years later, Long Clawson Dairy is famous for its Stilton and is one of only five dairies in the world licensed to produce it.
Cook up a cheese storm which a Long Clawson Stilton recipe:
BANGERS AND BLUE STILTON MASH
(Serves 4 as a main)
8 Cumberland sausages
3 tbsp olive oil
6 large potatoes
300g Long Clawson Blue Stilton, crumbled
4 tbsp double cream
Salt and freshly ground black pepper
Onion gravy (optional):
Oil for frying
1 red onion, peeled and finely sliced
500ml beef stock
Heat the olive oil in a frying pan, add the sausages and fry for 10 minutes over a medium heat, until golden- brown on all sides and cooked through.
Cook the peeled and chopped potato in boiling water until tender.
Drain well and mash with the Blue Stilton and cream. Season with salt and freshly ground black pepper.
To serve, pile the mash onto a serving plate and top with the Cumberland sausages.
To make the onion gravy place oil in a non-stick pan, heat and then add the sliced red onion and cook over a gentle heat. Once the onions have started to caramelize and soften add the beef stock and bring to the boil.
Reduce the heat and allow to simmer until the gravy thickens and reaches the preferred consistency.
Sweat off the onions in the oil with the garlic, thyme and oregano until soft and opaque.
For more information visit www.clawson.co.uk