Plan B Forum

The Stilton Cheese Makers Association (SCMA) has approached Cat Deeley, host of ITV’s Stars In Their Eyes, to be the face of a brand new product - Stilton perfume.

Eau de Stilton has been commissioned by the SCMA as part of the STICK ON THE STILTON campaign for 2006, to encourage people to try eating Blue Stilton cheese as part of everyday meals – scattered on a pizza, sliced onto a burger or slipped into a sandwich.

The perfume, which has been blended by Manchester based ID Aromatics for the SCMA, re-creates the earthy and fruity aroma of Blue Stilton cheese in an eminently wearable perfume. Using grape seed as a carrier oil, the Stilton scent features a symphony of natural base notes including Yarrow, Angelica seed, Clary Sage and Valerian.

The smell of a Stilton is essential to the grading of the cheese as it enables the grader to determine whether the cheese is up to the mark and able to be sold as Stilton.

With an array of endorsements already under her belt including national campaigns for hair and beauty products, the SCMA is keen to bring a touch of Midlands glamour to Stilton Cheese which is produced worldwide by only seven dairies in the Midlands.

Cat Deeley, 29, was born in Sutton Coldfield, Birmingham and shot to fame on alongside SMTV Live with Ant and Dec. Now enjoying fame as the presenter of Stars In Their Eyes, Cat is about to jet off to Hollywood to host So You Think You Can Dance? - a reality talent show that will scour America for undiscovered dancing talent.

Nigel White, from the Stilton Cheese Makers Association, comments: “Blue Stilton cheese has a very distinctive mellow aroma and our perfumier was able to capture the key essence of that scent and recreate it in what is an unusual but highly wearable perfume that we are very proud to put our name to.

“The Midlands is home to some of the very finest things in life, including Stilton cheese, and while we don’t have quite as generous a budget as some of her other endorsements, we would love Miss Deeley to be the face of Eau de Stilton and look forward to hearing what she thinks of the scent.”

Scooter wrote:I'm sorry, but as much as I like eating it, I could not imagine myself spending money to smell like cheese.

Guinevere wrote:The joy of the baby new potatoes, or fingerlings (Trader Joe's sells them in bags that are perfectly sized to make two packets each bag), is they have delicate little skins and no need to peel.
!

Most Sunday roasts have been cooked roughly the same way for generations.



But this Easter there will be rather a lot of lamb joints studded with anchovies at the family dinner table. The meal has been given a distinctive, fishy twist by chef Heston Blumenthal, triggering a rush for supplies of the tiny salty fish which have previously catered to a niche market.

Sales of anchovies have soared five-fold after the recipe, which Blumenthal first saw as a child, was the focus of an advertising campaign for Waitrose. John Vine, grocery buyer for the chain, said: 'Sales are up 400 per cent week-on-week. The lamb is studded with anchovies to bring out the very best in the meat.' The sales boom revives memories of the 'Delia Smith effect' when the former Waitrose figurehead pushed up demand by using unlikely or obscure ingredients. In the advert, Blumenthal, depicted as a ginger-haired teenager, is transfixed by a sizzling pan of lamb in a restaurant in France. The narrator promises viewers that 'the little tiddlers enhance the flavour' by melting away in the oven to leave a delicate tang.

But looking past the Blumenthal craze, the anchovy has quietly been making the transition from foodie crowds to the family for some time. Anchovies it seems are the perfect accompaniment for frugal times, even the word in Italian describes a skinny person. Appearing on pizzas, pastas and salads, for some its appearance in the traditional roast was only the next logical step.

British chefs such as Nigel Slater and Nigella Lawson have long advocated their inclusion everything from meatballs to meat stew. Blumenthal’s version involves tucking them into the skin of the browned lamb along with garlic and a sprig of rosemary. The whole thing is then roasted and the fish melts away leaving a delicate salty tang and without any fishiness Blumenthal insists.

He says: ‘The combination may sound odd but it really works. The savouriness of the anchovies brings out the best in the meat, without tasting overly fishy.’


Read more: http://www.dailymail.co.uk/news/article ... z2OyeEJBjy

Lord Jim wrote:That sounds really tasty to me, but as I am the only one in our family who likes anchovies, if I were to stuff them into the lamb along with the garlic and Rosemary, I suspect my decision would not win me a great many plaudits....