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.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.