There is a depressing lack of Stilton in this town.  It appears to be disappearing from our shelves like bread in Communist Russia.  I realise in some parts of the world they’re not too hot on their cheese, but we’re in England, the home of the Stilton.

Not one, not two, but thrice shops visited and not a sausage.  Or not a Stilton.  Stilton is, as we know, one of the few key ingredients of Stilton & Broccoli soup.  The fine grocers of my part of London offer an array of quality goods, including a fine selection of cheeses such as Ricotta, Parmezan, Cheddar, Wensleydale, Halloumi, Feta, Dairylea….the list goes on.  Yet the best that M Hazzar & Co 24 hour Grocery & Alcohol Stores could offer was a Danish Blue – that long lost cousin of the stilton that went wandering to Europe many moons ago, soured somewhat and never came back.  You see the Danish blue is un-creamy in taste, much sharper than the native Stilton we know and love – and is therefore rendered useless for soups.