Blue cheese...mmmmm. Hartington Stilton is a prince of blues, sadly soon to disappear as the creamery there closes. They also make the sensational Dovedale Blue, a rich, strong, creamy soft blue cheese. it makes Sant Agur, Bleu d'Auvergne, Roquefort etc look cissy (and I'm a Roquefort fan till I die!).
For the adventurous near Christmas, try warming a rich, home-made mince pie, lift the lid and slip a wedge of ripe Blue Stilton underneath. Have a glass of Port handy. Worry about gout later. It's a more powerful version of the traditional Yorkshire Christmas cake/ Wensleydale experience.
Tim (feeling hungry, wonder if we've got any crackers...)