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.
$93.00????????
I now offically cannot afford to cut the cheese......
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.
“SHUT THAT BLOODY BAZOUKI OFF!”
Oh, what a lovely slice of stilton. That is fit for a good ploughman’s lunch.
I prefer select aged goobermint cheese, especially from the Eisenhower administration.
You can almost taste that just by looking at the pic.
The trick is cutting through the layer of blue fur...
Well I'm sorry, but I'm going to have to shoot you.
“What a senseless waste of human life.”
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!
“I want to buy some cheese!”
please tell me you have a recipe for that!!! it looks so good
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.
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
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.
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.
“Not much of a cheese shop are You?”
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