Raise a glass and say cheers – or is it cheese? An expert mixologist has crafted four unusual new cocktail recipes, featuring Stilton cheese. TV presenter and drinks writer, Aidy Smith, is encouraging the nation to be braver with festive tipples – and has updated the Martini, Old-Fashioned, Gin Sour, and Bloody Mary, with the crumbly cheese.
For the unsure, he suggests first trying a twist on the classic martini, by adding a Stilton-stuffed olive as the garnish.
He said: “The creaminess of a good-quality vodka, or aromatic botanicals from the gin, work perfectly with the creamy, savoury notes of the Stilton-stuffed olive.
“Your lemon-peel garnish and aroma will bring out a vibrant, zesty note, which elevates the sensory elements of the experience.”
Braver drinkers can try the updated version of an Old Fashioned, featuring a “blue cheese fat wash” – a staple to cocktail aficionados, where the marbled delicacy is shaken with bourbon, maple syrup, and bitters, to create the Blue Maple cocktail.
The quartet of cocktail recipes were commissioned by British Stilton maker, Long Clawson, to celebrate its artisanal Stilton, 1912 – named after the year the dairy was formed and first made by its Master Cheesemakers, who grade the cheese multiple times to ensure the quality, taste, and texture. Long Clawson is a co-operative of 30 milk-producing farmers within a 30-mile radius.
The partnership, between Aidy Smith and the Master Cheesemakers at 1912, is designed to inspire foodies to take Stilton beyond the cheese board, and experiment with different types of recipes – which are available on the presenter’s social channels, and the brand’s website.
He said: “Stilton really is the King of British cheese, and there are only six dairies in the world that can make it, as it has a Protected Designation of Origin status (PDO).
“At this time of year you really do get the best of the 1912 Stilton, as the milk that’s produced in Autumn is deliciously creamy, because of the wetter weather and richer milk.
“Taste and texture are two incredibly important things when it comes to what we sip, and finding that perfect balance can be difficult – but not impossible.
“I found 1912 was the perfect cheese for a fat wash, that would also combine with a delicious, nutty flavour.”
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