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| I have a theory as to how this practice started. Stilton cheese should be eaten young, anything from 12 - 20 weeks but for me 16 to 17 it us at it's best. Over 20 and the cheese starts to dry out and I think that some unscrupulous restaurant manager in London had an old cheese that was not fit to eat. He had the option of the dustbin, making soup ( a lot of it) or introducing some moisture back into the cheese. Port (in a glass) is the ideal partner so he saturated the cheese with some and sold it to the tourists as an old English tradition. | |
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That sounds plausible. Beaujolais Nouveau was just a marketing gimmick too.
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| I say on my workshops that it is not a tradition but a crime! The reason I say this is would you use a decent bottle of port to pour over your cheese? Highly unlikely. Most people (and I include the supermarkets here) will use the cheapest port that they can find. Hence, they are ruining the King of cheeses with cheap nasty rubbish. | |
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I attended a port tasting seminar many moons ago, where the presenter started off with Sandeman's Port (popular supermarket fare and heavily advertised in the UK at the time) and we worked up to the finer stuff. About half way towards the finest one of the night he started quoting prices as "would go at auction for...". The finest one of the night was truly superb but the price was astounding - fortunately it had been donated
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| At the end of the day, the customer has the choice and if they like it all well and good. I had a discussion about this with a respected Swiss food writer (who does like it) and he told me that I have little right to complain seeing as Britain "created" spaghetti bolognaise and Lasagna with chips and peas amongst many other horrors. | |
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Deep fried Pizza anyone?
