Stilton is a cheese I’d usually avoid – because it’s usually blue! I don’t care what anyone says, I don’t want to eat blue cheese!

However, you can get white stilton (much better for making sauces with, actually, as the blue version will make your sauce go grey) and this one has apricots in it.

And… nom! Okay, so I hadn’t eaten cheese in about 3 months anyway, but this was sooooo creamy, and that added fruit just added something really really lovely.

Big block left; first intention is to use it on top of a pork chop: grill the chop, then top with some crumbled cheese and a dollop of apple sauce, before returning to the grill for a few minutes.