May 12, 2015
Stilton, pear and walnut is a classic combo, and I adored this variation. I love playing with recipes that sit on the fence of not-quite-dessert, not-quite-savory. They intrigue me because each time you experience the unexpected. These little cheesecakes follow in the same foot steps–a possible transitional course between the main and the dessert, something that helps you digest and prepares the palate for the sweeter dessert to come. They weren’t quite a dessert for me, so I folded them into my dinner plans. I brined a pork loin and rubbed it with a curry spice blend. I BBQ’d the pork and served it with a dressed cherry tomatoes, then followed with a simple green salad topped with the Stilton Baby Blue Cheesecakes, just me and my husband in our garden with a very light cold dry red. It was a really lovely and simple dinner. For us, the cheesecakes didn’t have a strong blue cheese flavour at all. We found ourselves eating them for breakfast the next morning. So here’s my experience.
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