Stilton or Roquefort?
Today my eye fell on an a piece of Stilton cheese. And for the first time in my life I felt the inclination to buy a it, so when I left the supermarket it was amongst my groceries. Just now I used it in a salad with spinach and walnuts and I wasn't disappointed; I actually liked it. It also reminded me of a slighty drier Roquefort. Which also means that though from now on I will see Stilton as an acceptable alternative, Roquefort will still stay my favorite hard blue cheese.
Anyone else has strong feelings on this? Or any feelings at all?
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