Bushra Griffith
Stilton is an English cheese named after the village of Stilton in Cambridgeshire, England. It is produced in two varieties: blue, which has Penicillium roqueforti added to generate a characteristic smell and taste, and white, which does not. Both types of Stilton melt beautifully and can be used in a variety of dishes, including soups, stews, salads, and pasta.
| Characteristics | Values |
|---|---|
| Melting property | Stilton cheese melts beautifully |
| Texture | Stilton cheese has a soft texture and melts quickly and completely |
| Taste | Stilton cheese has a pungent, sharp, and salty flavour |
| Colour | Stilton cheese has greenish-blue veins |
| Smell | Stilton cheese has a pungent odour |
| Ingredients | Stilton cheese is made from pasteurized cow's milk, Penicillium roqueforti, and Penicillium glaucum |
| Preparation | Stilton cheese is best served at room temperature |
| Pairing | Stilton cheese pairs well with crackers, bread, honey, walnuts, dried fruits, apple or pear slices, grapes, and unsalted nuts |
| Health benefits | Stilton cheese is an excellent source of calcium, protein, and may help reduce cholesterol levels |
| Production | Stilton cheese is produced in the counties of Derbyshire, Leicestershire, and Nottinghamshire |
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What You'll Learn
Stilton is a blue cheese
Stilton is a variety of English cheese that is produced in two varieties: blue and white. Blue Stilton is made by adding Penicillium roqueforti, a type of saprotrophic fungi, to generate a characteristic smell and taste. The blue veins running through the cheese contribute to its complex flavor, providing a delightful contrast to its creamy base. The blue veins also give the cheese a bold appearance, making it stand out from other varieties of cheese.
Blue Stilton is known for its bold, tangy flavor and strong smell. It is made from pasteurized cow's milk and undergoes a unique aging process, during which it develops its distinct flavors and textures. The process of making Blue Stilton involves adding rennet and cheese cultures to the milk, creating curds. These curds are then cut into small pieces, stirred gently, and left to age for around five weeks. After this, the cheese is pierced with steel needles to allow the blue veins to breathe and grow. The piercing also facilitates the growth of blue mold, which is characteristic of Blue Stilton.
Blue Stilton is a versatile cheese that can be enjoyed in many ways. It is often crumbled or melted, allowing its rich flavor to infuse into dishes. It can be added to salads, pasta, sauces, or even melted on top of meat. Blue Stilton is also commonly enjoyed on its own or with various crackers, biscuits, or bread. Traditionally, it is paired with a barley wine or port, but it also goes well with sweet sherry or Madeira wine.
The name "Stilton" comes from the village of Stilton, now in Cambridgeshire, where the cheese has long been sold. However, due to its protected designation of origin (PDO) status, Stilton cheese may only be produced in three counties: Derbyshire, Leicestershire, and Nottinghamshire. This means that Stilton cannot be made in the village that gave it its name, as that village is not located in any of the three permitted counties. The PDO status ensures that Stilton cheese produced in these specified counties adheres to specific production methods, retaining its authentic character and distinct taste.
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It melts beautifully
Stilton cheese, a variety of English cheese, is known for its distinctive blue veins and sharp, salty flavour. It is produced in two varieties: blue and white. The blue variety, also known as Blue Stilton, is made by adding Penicillium roqueforti, a type of mould, to generate a characteristic smell and taste. This mould also gives the cheese its sharp flavour and pungent odour.
When it comes to melting Stilton cheese, it is important to note that it melts beautifully. Its creamy texture and high fat content contribute to its smooth melting properties. The high fat content in blue cheese causes it to act more like ripened, creamy butter than a cheese when heated. As a result, it is best to gently melt Stilton rather than subjecting it to high heat or cooking it for extended periods.
There are numerous ways to enjoy melted Stilton cheese. One option is to melt it over hot pasta, where it adds a creamy consistency and enhances the overall flavour of the dish. It can also be melted on top of meat, such as steak, providing a salty and savoury complement to the grilled flavours. For a more indulgent treat, Stilton can be melted into a sauce or cream, creating a rich and decadent addition to various dishes.
In addition to its culinary applications, Stilton cheese offers several health benefits. It is an excellent source of calcium, which is essential for maintaining strong bones, teeth, and nails. The cheese is also a good source of protein and is generally low in carbohydrates. According to research, cheese may also interact with the microflora in the gut to reduce levels of TMAO, a metabolite associated with cholesterol transport in the bloodstream.
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It can be melted in a sauce pan or microwave
Stilton cheese is a variety of blue cheese, which is known for its pungent, sharp flavour and bold, salty taste. It is made from cow, sheep or goat's milk and the blue veins are caused by the addition of mould called Penicillium roqueforti. This mould also gives the cheese its sharp flavour and distinctive smell.
Blue cheese can be melted in a saucepan or the microwave. To melt it in a saucepan, first melt some butter over medium heat. Add chopped shallots and cook until soft. Then, stir in the blue cheese crumbles, mashing with a fork until a paste forms. Pour in some heavy cream and heat the mixture until just before it begins to boil. Serve immediately.
To melt blue cheese in the microwave, simply combine the blue cheese crumbles with heavy whipping cream in a microwave-safe dish and heat for about 30 seconds.
Blue cheese melts quickly and completely, especially when served over hot pasta. It can also be melted on top of meat, such as steak, or used in soups, risottos, or salads.
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It's best served at room temperature
Stilton cheese is a variety of blue cheese, which is known for its pungent, sharp flavour and bold, salty taste. It is made from cow, sheep or goat's milk. The blue veins in the cheese are caused by the addition of Penicillium roqueforti, a type of mould that develops during a specific ripening process. This mould also gives the cheese its sharp flavour and distinctive odour.
Stilton cheese is best served at room temperature to bring out the richness of its flavour and enhance its creamy texture. It is a good source of calcium and protein and is generally low in carbohydrates. At room temperature, the cheese has a softer texture and is easier to cut and spread. This is especially important for Stilton as its shape can impact the taste, with different parts of the cheese yielding different flavours.
When served at room temperature, Stilton is the perfect addition to a cheese board, pairing well with crackers, bread, apples, grapes, pears, and unsalted nuts. It can also be served with honey, dried fruit, or walnuts for a sweet and savoury appetizer or dessert.
While Stilton can be melted, it is best enjoyed in its natural state, allowing its unique flavour and texture to shine through. Melting the cheese may cause it to lose some of its distinctive characteristics, and its soft texture means it melts quickly and completely, so it should be served promptly to avoid becoming a liquid.
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It's made in the English counties of Derbyshire, Leicestershire and Nottinghamshire
Stilton cheese is a well-known and delicious English cheese with a distinctive taste and divine texture. It is the only British cheese to have a protected designation of origin (PDO) status, which means it can only be produced in certain areas of England.
The cheese takes its name from the village of Stilton, now in Cambridgeshire, where it has long been sold, but it cannot be made there because Stilton is not in any of the three permitted counties. To be labelled as "Blue Stilton" in the EU, a cheese must be made specifically in the English counties of Derbyshire, Leicestershire or Nottinghamshire, and use exclusively locally produced and pasteurised milk.
Stilton is a semi-soft cheese that undergoes a unique aging process. It is often crumbled or melted, which allows its rich flavour to infuse into dishes. The process starts by adding rennet and cheese cultures to the milk, creating curds. The curds are then cut into small pieces and gently stirred. They are further drained and pressed to remove excess moisture. After that, the cheese is pierced with stainless steel needles to facilitate the growth of blue mould.
The art of making Stilton has remained very much the same as when it was first produced. Manufacturers of Stilton in these counties received protection under European Law as a PDO in 1996. By September 2016, just six dairies were licensed to make Stilton – three in Leicestershire, two in Nottinghamshire, and one in Derbyshire.
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Frequently asked questions
Yes, Stilton cheese melts beautifully. It is a blue cheese, and almost all blue cheeses melt quickly and completely, especially when served over hot pasta.
To melt Stilton cheese, you can use a saucepan, grill, or microwave. In a saucepan, melt butter over medium heat, add chopped shallots, and stir in the Stilton crumbles, mashing with a fork until a paste forms. Add in heavy cream and heat until just before it boils. You can also put slices of Stilton under a hot grill until it melts, or put some crumbles in a microwave-safe dish with heavy whipping cream and microwave for 30 seconds.
Melted Stilton goes well with honey, dried fruit, apple or pear slices, figs, and walnuts. It is also a welcome addition to soups, stews, or as a savoury stuffing for fresh figs.
Stilton is an English cheese produced in two varieties: blue, which has Penicillium roqueforti added to generate a characteristic smell and taste, and white, which does not. It is best served at room temperature to bring out the richness of its flavour and enhance its creamy texture.
