Whisk in the cheese until it melts, then whisk in the half-and-half. Heat for another minute, then season with salt. Make the pears during the soup's 20 to 25 minutes of simmering.

Simmer an additional 15 minutes. 3. Remove from the heat and whisk in the grated Monterey Jack cheese, 1 cup at a time. Allow to cool. 4. Stir 1 tablespoon lemon juice into 4 cups of water.

Pears and Stilton cheese are a classic combination, and they pair nicely in this creamy soup of pureed potatoes and vegetables. The soup can be prepared a day ahead, then reheated and finished ...

Stilton cheese hasn’t been around for as long as cider: it is thought to have been first produced in the early 18th century. With a cooler climate than that of the Mediterranean countries ...

Stilton, while still creamy, is slightly firmer than Gorgonzola and Roquefort, with a semi-soft and moist texture. It's less pungent and salty than the intense Roquefort, making it more versatile.

They have been producing Stilton since 1913 and have had the fewest number of cheese makers during that time, about four total, meaning their recipe has stayed as true to the original for over 100 ...

4 pears, almost ripe The combination of pears (or apples) with blue cheese has been making people happy since -- well, since blue cheese was invented, I imagine. Nuts are a classic accompaniment ...