We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Maggie's Farm is a Stilton cheese place. It's our favorite artery-smoother, although there are hundreds of other cheeses we love too. We also believe that great cheeses should be served after the main course - either instead of dessert or before dessert. (I agree with that article that you can and should eat the rind of cheeses - unless coated with wax or stuff.)
Somebody you know needs a Stilton Spoon. Give them a wheel of cheese to go with it - or what good is the spoon?
I see Williams Sonoma has them. They have the proper spoon, and the cheese too. Who needs bread or crackers? You could eat it right off the spoon like ice cream. (Correction - they don't seem to have them anymore.)
I knew there's a reason I don't come to this site from work. And once more, I know why. Actually, my employer hasn't been overly anal about my use of the web, so far. But when I see "NSFW", I avoid it.
OTOH, I am a firearm nut, and they've never turned a hair about my perusing of various hawt firearm pictures in my free moments.
But I try to avoid overly suggestive cheescake. If they have a problem with overly suggestive 1911's, they can just go ahead and send me to the house. I'm fairly careful, but given the choice of that fine babe or a new 1911, I'll probably default to looking at the 1911 every time.
As Mannie noted, "I've seen a woman." But a fine 1911? I can't resist those.
A Stilton spoon. Who'd a thunk it? Perhaps a gift for the man who has everything? I always thought the proper way to eat cheese was to get out your pig sticker, wipe the blade off on your jeans a couple of times to get rid of the germs, and then holding a block of cheese in one hand, you whittle off a slice and eat it from the blade. We obviously hail from different planets.
o/t; this just posted 6 hrs ago in Tokyo, which is 13 hours ahead of us, so it won't have existed yet for another 7 hrs, but you can read it now, somehow. sometimes i feel like one o them aztecs who looked out to sea at Cortez' boats, and lacking a word for 'ships', called them 'big birds that aren't birds'.
Iím sorry to tell you that stilton spoons were not to eat the cheese but to eat the maggots and weevils that covered an uncut round. They were considered essential to the flavor of the cheese http://www.wedgeofstilton.com/History_of_Stilton_Cheese.htm
and antique ones are now very collectable
BlogDog ... The Neal's Yard Stilton is very nice and creamy. You can find it at gourmet grocery stores. I do find, however, that Stilton can give one indigestion if one consumes it with a good Port, after a meal. And yet it cries out to be served witha good Port after a meal!
I usually buy my cheese at Murray's at Grand Central Terminal in NYC on my way home, but IGourmet has a very good selection, especially of American artisinal cheeses and now offer a deal like Amazon where you can become a member for an annual fee and receive reduced shipping. They are here:
If you don't regularly pass through Grand Central in NYC you can also order cheese from Murray's here:
And I also frequently order from Ideal Cheese whose shop I frequented when I lived in NYC:
I love all cheeses, blue cheese is great for breakfast on a lightly toasted garlic bagel.
Some of my favorites:
Epoisses - a very stinky cheese when it warms up to room temp, but with a delicate nutty flavor that is nothing like the smell. Delicious. By all means eat the rind.
Aged Gouda - 3 yrs or better yet 5 yrs. It's amazing how the ubiquitous and undistinguished gouda, available in its red wax coating everywhere becomes deep and complex when it's aged. Crumbly and superb.
Cabrales - Probably my favorite blue, from Spain, made with a combination of cow, sheep and goat milk. Not as sharp as some other blues.
Blue veined cheese and me? Nope. One speck makes me ill for some reason, for instance if a waiter gets a crumb from someone else's salad onto mine.
I love cheese, both before dinner and after, but nothing with blue mold, please. If dessert is apple pie, give me the oldest cheddar you can find, hold the ice cream, with brandy, not port. Before dinner? A camembert, at least room temperature and preferably slightly warm, with good solid bread, not crackers, and very dry white wine.
The cheap scotsman in me says why in the hell would you need a different spoon?