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$93 White Stilton Gold Cheese
EXEC Digital ^ | Today-ish | Meaghan Clark

Posted on 11/25/2011 4:23:04 PM PST by Diana in Wisconsin

As we prep to overindulge this Thanksgiving holiday, there are certain signs of excess we can’t deny – an extra helping of buttery mashed potatoes, a slice of pumpkin pie with whipped cream, and perhaps late-night second helpings are all inevitable. But a slice of $93 gold cheese isn’t something you’d typically see on an American Thanksgiving spread.

Americans love to double their calorie intake on Thanksgiving, but doubling their price for cheese is a bit much. Of course, the steep price of Long Clawson’s White Stilton Gold might have something to do with the real gold flakes in it.

The naturally aged British cheese has been made of real gold and is being heralded as an ideal platter for this year’s Christmas menu. Created from premium white Stilton, edible gold leaf and gold Cinnamon Schapps, the limited edition gold lead Stilton is appealing both to the eye and taste buds.

The longevity of Long Clawson Dairy’s cheese making career has little to do with the type of cheese they have created, but let’s just say that they know what they’re doing. Unfortunately for the British team, the Long Clawson White Stilton Gold isn’t the only expensive cheese creation from around the world.

Serbian cheese makers have claimed their production from donkey’s milk, Pule cheese, is the most expensive in the world – costing $1,350 per kilogram. The price isn’t the only thing interested parties have to cut through – the Balkan donkey’s cheese isn’t readily available, and must be specially ordered despite the attraction it gained to Serbian farmers.


TOPICS: Business/Economy; Cheese, Moose, Sister; Conspiracy; Food
KEYWORDS:
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1 posted on 11/25/2011 4:23:07 PM PST by Diana in Wisconsin
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To: Diana in Wisconsin

FR is soooooooooooooo BORING this long weekend with all the Turkey Hangovers, Shopping and Football. Thought I’d lighten things up a bit. :)

Off to UW Badger Hockey, so talk amongst yourselves...!


2 posted on 11/25/2011 4:24:54 PM PST by Diana in Wisconsin (I don't have 'Hobbies.' I'm developing a robust Post-Apocalyptic skill set...)
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To: Diana in Wisconsin

I love cheese, it is never boring, but we must keep moose and sisters out of this thread.


3 posted on 11/25/2011 4:33:39 PM PST by Navy Patriot (Join the Democrats, it's not Fascism when WE do it. (plagiarized))
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To: Diana in Wisconsin


4 posted on 11/25/2011 4:33:45 PM PST by Chode (American Hedonist - *DTOM* -ww- NO Pity for the LAZY)
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To: Diana in Wisconsin

I think I still prefer the blue stuff. ;-) Good on ‘im, tho, for being a capitalist.


5 posted on 11/25/2011 4:38:30 PM PST by RushIsMyTeddyBear (A MUST WATCH: http://www.youtube.com/watch?feature=player_embedded&v=KeOLurcQaqI)
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To: Diana in Wisconsin

My cheese!

6 posted on 11/25/2011 4:38:51 PM PST by Navy Patriot (Join the Democrats, it's not Fascism when WE do it. (plagiarized))
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To: Diana in Wisconsin
Nothing to compare to a good aged Silton. You can keep the fru-fru gold flakes.


7 posted on 11/25/2011 4:39:36 PM PST by Daffynition ( **Socialism, in general, has a record of failure so blatant that only an effete could ignore it**)
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To: Chode

“Sorry, the truck broke down.”


8 posted on 11/25/2011 4:40:13 PM PST by Larry Lucido
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To: Larry Lucido
You DO have some cheese don't you???
9 posted on 11/25/2011 4:47:38 PM PST by Chode (American Hedonist - *DTOM* -ww- NO Pity for the LAZY)
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To: Daffynition

What is the difference between say Danish Bleu Cheese and stilton?

Is stilton sweet


10 posted on 11/25/2011 4:52:18 PM PST by bert (K.E. N.P. +12 ..... Crucifixion is coming)
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To: Diana in Wisconsin

Yikes! First a gluttony thread about 10 pound steaks and now leaf gold gilded cheese. Where have we seen this kind of excess...hmmmm...

My question: When do we get to see the Christians get eaten by wild animals on TV and, hey, why not have national league gladiator slaughter - beats the living daylights out of millionaire street punks chasing a ball around.


11 posted on 11/25/2011 5:04:03 PM PST by WorkingClassFilth (Expiate your inner liberal racist guilt, but use your brain: Vote CAIN in 2012!)
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To: Daffynition
That is a work of art. With the only place that has Stilton
in my area wasn't 20 miles away, and closed.
12 posted on 11/25/2011 5:07:23 PM PST by CrazyIvan (Obama's birth certificate was found stapled to Soros's receipt.)
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To: Navy Patriot

Triple creme brie is some good stuff. Where can one find that brand?


13 posted on 11/25/2011 5:08:48 PM PST by Army Air Corps (Four fried chickens and a coke)
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To: Chode

Customer: Brie, Roquefort, Pol le Veq, Port Salut, Savoy Aire, Saint Paulin, Carrier de lest, Bres Bleu, Bruson?

Owner: No.

Customer: Camenbert, perhaps?

Owner: Ah! We have Camenbert, yessir.

Customer: (suprised) You do! Excellent.

Owner: Yessir. It’s..ah,.....it’s a bit runny...

Customer: Oh, I like it runny.

Owner: Well,.. It’s very runny, actually, sir.

Customer: No matter. Fetch hither the fromage de la Belle France! Mmmwah!

Owner: I...think it’s a bit runnier than you’ll like it, sir.

Customer: I don’t care how f***ing runny it is. Hand it over with all speed.

Owner: Oooooooooohhh........! (pause)

Customer: What now?

Owner: The cat’s eaten it.


14 posted on 11/25/2011 5:13:30 PM PST by TLI ( ITINERIS IMPENDEO VALHALLA)
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To: bert

Danish Bleu is a nice place to start for a bleu cheese adventure...it’s softer and creamier than Stilton ...varities that I know, the cheese[at room temp] is spreadable.

Silton has a stronger more pungent taste and it can be the consistency of butter, the longer it is aged. It has a distinctive taste.

Here is a good explanation: http://www.theworldwidegourmet.com/products/cheese-eggs-milk-products/stilton/


15 posted on 11/25/2011 5:17:56 PM PST by Daffynition ( **Socialism, in general, has a record of failure so blatant that only an effete could ignore it**)
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To: bert
Danish Bleu is a nice place to start for a bleu cheese adventure...it's softer and creamier than Stilton ...varities that I know, the cheese[at room temp] is spreadable.

Silton has a stronger more pungent taste and it can be the consistency of butter, the longer it is aged. It has a distinctive taste.

Here is a good explanation: http://www.theworldwidegourmet.com/products/cheese-eggs-milk-products/stilton/

16 posted on 11/25/2011 5:18:15 PM PST by Daffynition ( **Socialism, in general, has a record of failure so blatant that only an effete could ignore it**)
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To: Army Air Corps
I believe Raley's, Bel Air, and Nob Hill carry it, Western States. It's a California cheese:

R & N

17 posted on 11/25/2011 5:21:01 PM PST by Navy Patriot (Join the Democrats, it's not Fascism when WE do it. (plagiarized))
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To: CrazyIvan
Our favorite dessert is a good Silton with pears.


18 posted on 11/25/2011 5:23:31 PM PST by Daffynition ( **Socialism, in general, has a record of failure so blatant that only an effete could ignore it**)
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To: Army Air Corps

In my opinion it’s the best and I’ve tried quite a few. Costco has recently started carrying it, before that I got it directly from their website. Oh, I do recommend a bit more ageing for max flavor.


19 posted on 11/25/2011 5:24:11 PM PST by Proud_texan (Scare people enough and they'll do anything.)
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To: Diana in Wisconsin

I am extremely fond of a good, aged Stilton cheese, but unfortunately I can no longer afford it.


20 posted on 11/25/2011 5:43:23 PM PST by Cicero (Marcus Tullius)
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To: Diana in Wisconsin
I picked some of this up today....scary good cheese...


21 posted on 11/25/2011 5:50:47 PM PST by BreezyDog (PLAN A: A Peaceful Restoration of the Republic.....PLAN B: A Restoration of the Republic)
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To: Diana in Wisconsin; All

$93.00????????

I now offically cannot afford to cut the cheese......


22 posted on 11/25/2011 6:22:26 PM PST by TheRobb7 (OBAMA 2012: NO TAX LEFT BEHIND)
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To: Proud_texan

Good to know. I tend to age brie and other soft ripened cheeses a bit before eating them. I’ll have to give this brand a try.


23 posted on 11/25/2011 6:26:18 PM PST by Army Air Corps (Four fried chickens and a coke)
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To: Chode

“SHUT THAT BLOODY BAZOUKI OFF!”


24 posted on 11/25/2011 6:26:53 PM PST by dfwgator (I stand with Herman Cain.)
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To: Daffynition

Oh, what a lovely slice of stilton. That is fit for a good ploughman’s lunch.


25 posted on 11/25/2011 6:31:51 PM PST by Army Air Corps (Four fried chickens and a coke)
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To: Daffynition
Sounds very good! I have had Stilton with blueberries, and
thought that they were a little too sweet to compliment the
cheese. A nice tart pear sounds much better.
26 posted on 11/25/2011 6:57:35 PM PST by CrazyIvan (Obama's birth certificate was found stapled to Soros's receipt.)
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To: Diana in Wisconsin

I prefer select aged goobermint cheese, especially from the Eisenhower administration.

27 posted on 11/25/2011 7:04:21 PM PST by Tijeras_Slim
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To: Daffynition

You can almost taste that just by looking at the pic.


28 posted on 11/25/2011 7:05:50 PM PST by rawcatslyentist (It is necessary that a person be born of a father who is a citizen; ~Vattel's Law of Nations)
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To: Diana in Wisconsin

29 posted on 11/25/2011 7:08:58 PM PST by ClearCase_guy (Roll the stone away, Let the guilty pay, It's Independence Day)
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To: Tijeras_Slim

The trick is cutting through the layer of blue fur...


30 posted on 11/25/2011 7:13:03 PM PST by Army Air Corps (Four fried chickens and a coke)
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To: dfwgator
Well I'm sorry, but I'm going to have to shoot you.
31 posted on 11/25/2011 7:29:40 PM PST by Chode (American Hedonist - *DTOM* -ww- NO Pity for the LAZY)
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To: Chode

“What a senseless waste of human life.”


32 posted on 11/25/2011 7:34:32 PM PST by dfwgator (I stand with Herman Cain.)
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To: Chode
Well, I was, uh, sitting in the public library on Thurmon Street just now, skimming through Rogue Herrys by Hugh Walpole, and I suddenly came over all peckish.

And I thought to myself, "a little fermented curd will do the trick," so, I curtailed my Walpoling activites, sallied forth, and infiltrated your place of purveyance to negotiate the vending of some cheesy comestibles!

33 posted on 11/25/2011 7:56:10 PM PST by Rocky (REPEAL IT!)
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To: Rocky

“I want to buy some cheese!”


34 posted on 11/25/2011 7:57:20 PM PST by dfwgator (I stand with Herman Cain.)
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To: Daffynition

please tell me you have a recipe for that!!! it looks so good


35 posted on 11/25/2011 8:08:00 PM PST by Mr. K (Physically unable to proofreed <--- oops, see?)
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To: Diana in Wisconsin

Don’t know about all that gold frabba jabba, but there’s nothing in the world like a good English Stilton.

I remember back during the Mad Cow Scare, early in 2001. Good English cheese that usually went for around fifteen bucks or so a pound(give or take - my memories may be failing) all of the sudden tripled. Naturally on my internship salary it was a deal breaker, and that curtailed my ability enjoy such a rich and satisfying treat. Every now and again, though, I would sneak a quarter pound or so on Friday afternoon after a long work week, sliced ever so thinly on Keebler Toasteds crackers. Washed down with a Miller High Life, few things in the world can compete.


36 posted on 11/25/2011 8:10:08 PM PST by HoosierDammit (St. Vincent de Paul, pray for us!)
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To: Tijeras_Slim

speaking of government cheese, does anyone know why that cheese they hand out is SO DAM TASTY?

My family got a big block of it in the 70’s, I think- and it was amazingly good


37 posted on 11/25/2011 8:10:48 PM PST by Mr. K (Physically unable to proofreed <--- oops, see?)
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To: Mr. K

I think it was the aging. The cheese packaged in plastic that you get now ruins the aging process. That cheese had set in a warehouse for who knows how long.


38 posted on 11/25/2011 8:24:25 PM PST by Lurkina.n.Learnin (The democratic party is the greatest cargo cult in history.)
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To: Mr. K

Ingredients

1/2 cup packed brown sugar $
2 tablespoons butter, softened $
1/2 cup (2 ounces) crumbled Stilton cheese
1/4 cup dried cranberries $
1/4 cup chopped pecans, toasted
8 peeled Bartlett pears (about 3 3/4 pounds) $
1/4 cup apple juice $
1 tablespoon port

Preparation

Preheat oven to 375°.
Combine sugar and butter in a small bowl, and stir until well blended. Add cheese, cranberries, and pecans; stir well.
Cut 1 inch off stem end of each pear; reserve top. Remove core from stem end, and scoop out about 2 tablespoons pulp from each pear half to form a cup, using a melon baller or spoon. If necessary, cut about 1/4 inch from base of pears so they will sit flat. Place the pears in a 13 x 9-inch baking dish. Fill each pear with about 2 tablespoons sugar mixture, and replace top on each.
Combine juice and port in a small bowl; pour into baking dish. Bake pears at 375° for 30 minutes or until tender. Serve warm.


39 posted on 11/25/2011 8:28:07 PM PST by Daffynition ( **Socialism, in general, has a record of failure so blatant that only an effete could ignore it**)
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To: Chode

“Not much of a cheese shop are You?”


40 posted on 11/25/2011 8:29:59 PM PST by Tainan (Cogito, ergo conservatus sum)
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To: Mr. K
It helps to have a corer tool...don't cut all the way through to make the *hollow* b/c all the good stuff will leak out.


41 posted on 11/25/2011 8:32:03 PM PST by Daffynition ( **Socialism, in general, has a record of failure so blatant that only an effete could ignore it**)
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To: Tainan
finest in the district sir...
42 posted on 11/25/2011 8:41:21 PM PST by Chode (American Hedonist - *DTOM* -ww- NO Pity for the LAZY)
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To: Army Air Corps
We like Huntsman cheese....it's a nice Double Gloucester [cheddar-like] layered with Stilton cheese ...very festive served on a cheese tray for the upcoming holidays.


43 posted on 11/25/2011 8:42:04 PM PST by Daffynition ( **Socialism, in general, has a record of failure so blatant that only an effete could ignore it**)
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To: Daffynition
We like Huntsman cheese


44 posted on 11/25/2011 8:43:42 PM PST by Revolting cat! (Let us prey!)
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To: Revolting cat!

HAHAHA! Both taken with 2 fingers of aged malt Scotch.


45 posted on 11/25/2011 8:46:16 PM PST by Daffynition ( **Socialism, in general, has a record of failure so blatant that only an effete could ignore it**)
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To: Daffynition

Curse you! You have made me hungry again!


46 posted on 11/25/2011 8:46:28 PM PST by Army Air Corps (Four fried chickens and a coke)
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To: Daffynition

Yeah, that’s pretty fine cheese.


47 posted on 11/25/2011 8:46:28 PM PST by aruanan
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To: Daffynition

I have had that type of combination before. It is wonderful on whole wheat water biscuits.


48 posted on 11/25/2011 8:48:21 PM PST by Army Air Corps (Four fried chickens and a coke)
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To: WorkingClassFilth
Where have we seen this kind of excess...hmmmm...

Through out history? This is how the very rich have always lived, the only difference is that now many more people are, by past standards, fabulously wealthy.

Now the upper middle class finds such items with in reach as for the rest of us, we can read about it.

49 posted on 11/25/2011 8:56:08 PM PST by Harmless Teddy Bear (*Philosophy lesson 117-22b: Anyone who demands to be respected is undeserving of it.*)
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To: Diana in Wisconsin

OMG!!! That looks great.


50 posted on 11/25/2011 9:42:27 PM PST by Georgia Girl 2 (The only purpose of a pistol is to fight your way back to the rifle you should never have dropped.)
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