Stilton cheese is a protected origin cheese made in England since the 1700s. It has a milder flavor than other blue cheeses, is monitored by an independent government agency, and is made from pasteurized milk. Stilton must be made in Leicestershire, Nottinghamshire, or Derbyshire, and only six dairies are licensed to produce it. The cheese is creamy and crumbly, with a rich flavor that mellows with age. It is ideal for salads, pasta, and pizza and can also be served on dessert plates.
Stilton cheese is a type of blue cheese made in England and is sometimes referred to as the “King of Cheeses”. Stilton has been produced since the 1700s and has earned a protected designation of origin, meaning that only Stilton that meets a stringent set of standards can be labeled and sold as Stilton. Stilton is a popular cheese, with a milder flavor than that of other blue cheeses, and is exported around the world for a wide variety of table uses.
Like all Protected Origin cheeses, Stilton is monitored by an independent government agency, which carries out random inspections to make sure the cheese is kept up to standard. Obtaining a protected designation of origin is an invaluable way of preserving a region’s culinary heritage, with consumers feeling confident they are getting authentic British Stilton when they buy cheese. It also means that Stilton is a highly consistent cheese, without the wide range of qualities and flavors found in generic cheese.
Stilton is a creamy marbled cheese with rich blue veins and has a rich flavor that will mellow with further aging. Stiltons also usually have a strong aftertaste, which complements many foods well. The traditionally wrinkled rind of the cheese is inedible and should be cut off before eating. Because Stilton is not pressed, the cheese remains crumbly and crumbly, ideal for salads, pasta and pizza. Older Stiltons sometimes appear on dessert plates, bringing a distinct creamy flavor to the table.
To be considered Stilton, the cheese must be made in Leicestershire, Nottinghamshire or Derbyshire in England. Within these three counties, only six dairies are licensed to produce the cheese, which will be inspected after it is matured to determine whether it is worthy of the Stilton designation or whether it will instead be sold as plain blue cheese. Additionally, Stilton is always made in the shape of a cylinder, is never pressed, and can develop its own wrinkled crust. The cheese should also have fine blue veins radiating from the center.
Stilton is one of the few cheeses of protected origin made from pasteurized milk. Stilton is made by mixing this pasteurized milk with rennet, starter cultures and Penicillium roicera for the mould. Curds will form in the mixing vat and be removed to drain overnight. After draining, the curds are cut to release additional whey and ensure uniform drainage. These curds are salted and poured into cylindrical molds which are periodically rotated as the cheese begins to ripen, but never pressed. As a result, the cheese has a soft, flaky texture that will promote blue mold growth.
After a week, the cheese has solidified in the cylinder enough that the cheese wheel can be removed, and the cheese is tightly wrapped to prevent air from entering. The cheese is stored sealed, in a humidity and temperature controlled area to ripen. At the end of the six weeks of storage, it is pierced to allow air to enter, which will allow the formation of the characteristic veins of blue mould.
After nine weeks, the cheese is considered salable, although the young cheese will have a strong flavor. Consumers who prefer a softer cheese will wait another six weeks for a butterier Stilton.
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