Wine and Cheese: Stilton Edition

This stunning blue cheese is known as "The King of English Cheese" with its deep, rich flavor steeped in history. The first references to the cheese show up in the 1720s first in a newsletter and then by reference in Daniel Dafoe's (author of Robinson Crusoe) Tour through the villages of England & Wales where he referred to it as the "English Parmesan." Stilton is an EU Protected Food Name ensuring that the cheese conforms to certain unique characteristics including place of origin (the English counties of Derbyshire, Nottinghamshire or Leicestershire), shape (cylindrical) and bluing in veins.

As the cheese ages, like wine, it grows more mellow while developing its crust and a certain buttery texture. It is a versatile cheese that goes particularly well with pears, celery, steak or green salads, and, of course, on its own with some wine.

What wine to have with Stilton? The classic pairing is port but the flavor profile of the cheese will be terrific with a full-bodied, robust Shiraz, a sweet Oloroso Sherry or other dessert wines such as Sauternes, Late Harvest Gewurztraminer or Muscat.

As an added bonus, enjoy this delicious soup using Stilton and pair with Champagne for an extra measure of luxury!

Roasted Pear-Butternut Soup with Crumbled Stilton

- 2 ripe pears, peeled, quartered and cored
- 2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks
- 2 medium tomatoes, cored and quartered
- 1 large leek, pale green and white parts only, halved lengthwise, sliced and washed thoroughly
- 2 cloves garlic, crushed
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt, divided
- Freshly ground pepper, to taste
- 4 cups vegetable broth, or reduced-sodium chicken broth, divided
- 2/3 cup crumbled Stilton
- 1 tablespoon thinly sliced fresh chives, or scallion greens

Preparation
1. Preheat oven to 400°F.
2. Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast, stirring occasionally, until the vegetables are tender, 40 to 55 minutes. Let cool slightly.
3. Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining 1/4 teaspoon salt.
4. Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with cheese and chives (or scallion greens).

Serves 4