Plated Stilton

There's just something about Stilton. It has this rich, creamy texture that simply melts against your tongue. As it softens and spreads, the flavors bloom more slowly than one would expect from its intense, musky scent. First you're struck by its creamy essence, which quietly gives way to its more earthy notes, conjuring barnyards and hot meadow grass on a sunny afternoon and finally culminating in a slightly astringent finish as the flavor lingers, long after the cheese is just a memory. Here we compressed the Stilton and rolled it out, for both it's beautiful presentation and it's easy accessibility to knife and fork, allowing diners to dictate the size of each luscious bite. We paired it with juicy Asian pear apple for its crisp texture and delicate sweetness. This was topped with our spice blend of coarsely ground, toasted bee pollen and grains of paradise, to enhance the earthy notes and give it a little heat. Finally we added an element of the vine with our Minus 8 syrup, made with a reduced Minus 8 Vinegar. In the end it was a composed cheese plate that I could eat happily and often. Every once in a while the stars are in alignment and the sun shines on a monkey's bottom. This was one of those times.