Stilton Cheese - Chunks vs. Grated

Paul Hollywood's feedback was specific: "The overall texture of it is quite tight, and that's because of the cheese. Could have done with probably lumps of stilton in there. I'm getting a hint of the flavor. I think it could be more intense." Grated cheese distributes evenly throughout dough, creating uniform flavor but also making the texture dense and compact as the fine shreds melt and bind everything tightly. Large chunks of Stilton (1/2 to 3/4 inch pieces) create pockets of intense, concentrated flavor that deliver dramatic bursts when you bite into them. The chunks also maintain more of their structure during baking, creating textural interest rather than disappearing into the dough. With a pungent cheese like Stilton, this contrast is especially important—you want distinct moments of bold blue cheese flavor rather than a muted background note throughout. This principle applies to any cheese bread: chunky creates impact, grated creates uniformity.