The big cheese

Stilton is a versatile ingredient, however, and can be used in many recipes to provide additional taste and variety.

Crumbled over a jacket potato or into a salad, Stilton adds extra interest and depth of flavour. It can transform soups, sauces and dips into something special and diced with fresh fruit makes a refreshing end to a meal.

With a little imagination, it can also transform an everyday meal into something special that the whole family can enjoy.

The young variety has a crumbly texture and a tangy flavour while the more mature Stilton, with its darker crust and heavy blue veining, has a full, mellow taste and smooth texture.

It takes just over a gallon of milk to produce every pound of Stilton. It is the only UK cheese protected by a certification trademark and, by law, can only be produced in the three East Midlands counties of Derbyshire, Nottinghamshire and Leicestershire and nowhere else in the world.

There are just six creameries in these three counties licensed to produce Stilton by the Stilton Cheese Makers' Association.

The name Stilton comes from a village in Cambridgeshire from where the cheese was originally traded in the early 18th century, but it has never been made there.

Stilton is so versatile that with a little imagination it can jazz up everyday meals to add extra depth and flavour.Why not try:

STILTON crumbled into you favourite soup;

MELTING Stilton into mash potato and serving with Cumberland sausages and onion gravy;

A STILTON summer salad -- rocket and watercress with crumbled Stilton;

STILTON melted over burgers or steak to give a new taste dimension;

STILTON stirred into hot, cooked pasta -- quick and satisfying;

STILTON and baked beans on toast;

JACKET potato with Stilton for a tasty lunch;

STILTON stirred into mushroom risotto for a fuller flavour;

STILTON melted into white sauce for a creamy texture with extra zing;

STILTON on the cheese board with a selection of fruits. Try apples, pears, figs or even apricots.

If you are serving Stilton on the cheese board make sure it is at room temperature for maximum flavour and the creamiest texture.

SPINACH AND STILTON WRAP

(Serves six)

1 tbsp low-fat mayonnaise

1 tbsp natural yogurt

6 tortilla wraps

50g/ 2oz spinach, washed

2 cooked chicken breasts, cut into thick strips

50g/ 2oz sun blushed tomatoes or fresh plum tomatoes, halved

75g/ 3oz blue Stilton cheese, crumbled

MIX together the mayonnaise and yogurt and spread over one side of each tortilla.

Lay the spinach over the mayonnaise dressing

Pile the chicken, tomatoes and Stilton in the middle of each tortilla. Roll up and cut into three. Serve immediately.

STILTON STUFFED MONKFISH

(Serves four)

2 lemons

50g /2 oz fresh white breadcrumbs

5 tbsp parsley, chopped

2 tbsp olive oil

Salt and black pepper

125g/4oz blue Stilton cheese, crumbled

125g/4oz dried ready to eat apricots, chopped

1kg/2lb monkfish tail, filleted

5 slices unsmoked lean streaky bacon.

GRATE the rind of two lemons. Place in a processor with the breadcrumbs, parsley, a tablespoon of oil, apricots and Stilton. Season and process until well mixed

Lay one fillet, flat side up on a board. Spoon the crumb mix onto the fish and top with the other fillet to make a parcel

Place the bacon on a chopping board and using the back of a knife, run the edge along the bacon to stretch. Use to wrap round the monkfish parcel. Brush with the remaining oil. Using white household string, tie the monkfish parcel at two-inch intervals. Tuck a few sprigs of thyme under the string for extra flavour

Place in a non-stick roasting tin and bake for 20-25 minutes. Replace the thyme just before serving with new potatoes and greens

TIP: If monkfish is unavailable try any firm white fish such as cod or coley.