Stilton is a blue veined cheese originating from the village of Stilton, England in the late 1700s. There are only six dairies in the world licensed to produce cheese with the legally protected name, Stilton.
It is definitely a blue cheese with the associated strong smell. Keep that in mind, if you’re not a fan of blue cheese, you might want to substitute another cheese for the Stilton.
I was tempted to buy a small crock of the cheese on a recent trip to England. My daughter bought one too, so another Stilton recipe can’t be far behind.
Adapted from: Stilton Cheese Website
8 ounces (225g) egg noodles
4 ounces (113g) Stilton blue cheese with port, crumbled
1 cup (250ml) sour cream
1 egg, lightly beaten
pepper, to taste
parsley, for garnish
- Cook noodles in salted water according to package directions; drain.
- Return to pan and toss with cheese, sour cream, egg, and pepper.
- Cook over low hear until the egg is cooked.
- Garnish with parsley before serving.
- Add additional sour cream if the noodles seem a little dry.