Are you looking for a powerful and intense cheese to satisfy your taste buds?
If the answer is yes, then Stilton Cheese may be just the ingredient for your next meal.
Though it is quite an unusual cheese with quite a strong flavor, with the right combination of ingredients and knowledge of how to use it you can take any dish from average to amazing.
There are numerous substitutes for Stilton Cheese ranging from its milder relative Blue Cheshire cheese, to creamy alternatives like Feta or melted Brie.
Learning how to use the right substitute in place of Stilton will bring out unique flavors in any dish.
What is Stilton Cheese?
Stilton cheese is a blue-veined cheese made from cow’s milk that originates in England.
It is often referred to as “king of English cheeses”.
It has a strong aroma and flavour, with a smooth and creamy texture.
The most well-known aspect of Stilton cheese is the distinct blue veins for which it is named.
These veins are created by piercing the rind of the cheese with metal rods during aging.
This provides an aerated environment which helps the development of moulds responsible for creating Stilton’s robust flavour profile.
Stilton can be eaten on its own as an after dinner treat, used as a topping on crackers or bread, melted in sauces or casseroles, or blended into creamy cheese dips.
It pairs well with fruits such as apples and pears, walnuts and hazelnuts, chutneys and fruit cake, port wine or sherry, nuts and honey.
When selecting a Stilton cheese be sure to look for one from an original producer in England such as Cropwell Bishop Creamery or Hartington Creamery who have been producing high quality Stiltons for over 200 years.
The 5 Best Substitutes for Stilton Cheese
The five best substitutes for Stilton cheese are Gorgonzola, Roquefort, Danish Blue Cheese, Maytag Blue Cheese and Cabrales Cheese.
Each has its own unique flavor profile but all are very close in terms of texture and are strong tasting blues.
Here’s more information about each:
1 – Danish Blue Cheese
Danish blue cheese is a popular substitute for Stilton due to its strong and salty taste.
This type of cheese is made from cow’s milk, cream and rennet.
Danish blue has a crumbly texture that is both salty and sharp, with a flavor reminiscent of Stilton.
It is aged for about two to three months before it reaches the plate, giving it the perfect combination of creamy and salty flavor notes.
While Stilton cheese has Protected Designation of Origin status in the EU, Danish blue does not – so other brands exist as well.
2 – Gorgonzola Cheese
Gorgonzola cheese, the famous Italian blue cheese, is a great alternative to Stilton.
It shares some similarities with it and is one of the closest runners-up to Stilton in terms of flavor intricacy and earthiness.
Gorgonzola cheese is made using cow’s milk, but some versions may also contain goat’s or sheep’s milk.
Delicious and sweet with a bit of a bite, this cheese has strong aromas that are characteristic of strongly ripened blue cheeses.
Gorgonzola is also more pungent than Stilton but more mellow in flavor than Roquefort or Maytag blue cheese.
Its soft texture makes it perfect for use as a spread or dip – try Gorgonzola with roasted vegetables or over salads for extra sharpness.
3 – Roquefort Cheese
Roquefort cheese is a type of blue cheese made from sheep’s milk and originates in the Combalou caves of Roquefort-sur-Soulzon, France.
The cheese is creamy, semi-soft and has a mild, slightly salty flavor.
It has flecks of greenish blue mold throughout with a light scent and flavor of ammonium compounds.
This cheese is best when served with champagne, Muscat or Sauterne wine, raisins and nuts.
If you are looking for a substitute to Stilton, then consider trying Roquefort cheese on your next cheeseboard.
4 – Camembert Cheese
Camembert is made in much the same way as Stilton and has a similar texture.
It differs primarily in its production process where milk is added to Stilton brewers’ yeast to make it creamier.
This cheese has a mild, earthy flavor and is often used as a substitute for both blue and white Stilton.
Be aware that Camembert also contains whey, which is why it should be avoided if you are lactose intolerant.
One of the easiest ways to identify Camembert cheese is by its thick crust and ripened yellow body.
Camembert makes the perfect addition to salads, soups, pastas or sandwiches for an extra layer of flavor.
It can also be paired with jams or honey for an afternoon snack.
5 – Brie Cheese
When looking for a substitute for Stilton cheese, one excellent option is brie cheese.
This type of cheese comes from France and is known for its smooth texture and creamy taste.
It has a subtle yet rich flavor with a hint of mushroom aftertaste.
The texture of brie cheese can vary from semi-soft and buttery to soft and runny, depending on how it is aged.
Brie has a milder taste than Stilton, but if you’re looking for something with a strong flavor, look no further than boursault cheese.
This French cheese has a slightly sweet taste with distinctly mushroom undertones.
Boursault cheese’s delicate flavor also makes it an ideal substitution in salads or desserts when you’re looking to replace the sharpness of Stilton.
Like Stilton, brie is best served at room temperature so that its flavors and aromas can be fully enjoyed.
It pairs well with fruit preserves such as those made from tart berries or sweet marmalades, nuts such as walnuts or pecans, and freshly-baked breads or crackers — making it the perfect substitute for in any recipe that calls for Stilton.
We’ve explored the unique characteristics of Stilton cheese and the five best substitutes for it.
While there are certain qualities that make Stilton cheese stand out in a crowd, it won’t always be your best option in terms of flavor or texture.
It’s important to find the right combination of ingredients to bring out the best flavors in your favorite dishes.
With a little experimentation and research, you can create amazing meals by pairing different types of cheeses.
Whether you choose to use Stilton or one of its great substitutes, your food will be sure to tantalize taste buds all around.