Stilton is the star of the Christmas cheeseboard, but it’s hard to judge the quantity you need for a crowd. Emily Gussin shares how to use up any leftovers
GET BAKING
Savoury scones, tarts and quiches are all improved with a crumbled hunk of stilton – or add it to something more tricky, like a soufflé or gougères. Head to deliciousmagazine. co.uk for inspiration.
JUST A SPRINKLE
Crumbs left on the cheeseboard are perfect for adding the finishing touch to any number of dishes. Scrape into an airtight container and keep in the fridge, ready to scatter over pasta, eggs, soup, risottos and more.
STORE IT RIGHT
Keep your stilton in as large chunks as possible for the longest shelf-life. All cheese needs to breathe, so don’t be tempted to wrap it in cling film (the delicious. kitchen is cling film free, so yours can be too). Wax paper, beeswax wraps or kitchen foil are better at stopping the cheese drying out and won’t cause a layer of moisture that encourages surface mould. If you have a dairy or veg drawer in your fridge, pop the cheese in there too; if not, a cardboard box in the fridge works fine. Kept well, stilton should last in the
