Frederic Melton
Blue Stilton is an English cheese with a strong smell and taste. It is named after the village of Stilton, now in Cambridgeshire, where it has long been sold, but it cannot be made there as it is not one of the three permitted counties. To be labelled as Blue Stilton in the EU, it must be made in Derbyshire, Leicestershire or Nottinghamshire, using locally produced and pasteurised milk. The cheese gets its distinctive blue veins and flavour from the addition of Penicillium roqueforti.
| Characteristics | Values |
|---|---|
| Place of origin | England |
| Production location | Derbyshire, Leicestershire, Nottinghamshire |
| Milk source | Cow |
| Type of milk | Pasteurised |
| Texture | Fudgy, crumbly, buttery, rich, creamy, smooth |
| Taste | Bitter notes, salty, savoury, chocolaty |
| Flavour | Strong, intense |
| Colour | Blue-green |
| Shape | Cylindrical |
| Pairing | Celery, pears, crackers, biscuits, bread, barley wine, port, sweet sherry, Madeira wine |
| Uses | Flavouring for vegetable soup, salad topping, sauce for steak |
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What You'll Learn
Blue veins and flavour
Blue Stilton is known for its strong smell and taste. Its distinctive blue veins and flavour are the result of the use of saprotrophic fungi, specifically Penicillium roqueforti. This type of fungus is added to the cheese to give it its characteristic smell and taste. The blue veins radiate from the centre of the cheese throughout its creamy, crumbly, and smooth texture. The rind of Blue Stilton forms naturally during the aging process and is edible, unlike the rinds of some other cheeses such as Edam.
The process of making Blue Stilton cheese involves adding Penicillium roqueforti spores to milk, which then grow and multiply during the aging process, creating the blue veins. The cheese is then pierced with thin needles to allow air to enter and promote the growth of the fungus, resulting in the characteristic blue veins and flavour.
The flavour of Blue Stilton can be described as salty and savoury, with notes of cocoa and a buttery flavour. It is often paired with something sweet, such as chocolate or Effie's Oatcakes. It is commonly added as a flavouring to vegetable soups, such as cream of celery or broccoli. It is also enjoyed with various crackers, biscuits, or bread. Blue Stilton can also be used to make a blue cheese sauce to be served with steak or crumbled over a salad.
The distinctive blue veins and flavour of Blue Stilton have made it a popular cheese worldwide, and it is often considered the "king of blues". It is a versatile cheese that can be enjoyed on its own or used as an ingredient in various dishes. Its strong flavour and aroma make it a favourite for many cheese enthusiasts.
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Strict production rules
Blue Stilton cheese is an English cheese with a strong smell and taste. It is produced according to strict rules and has been granted protected designation of origin (PDO) status by the European Commission. This means that only cheese produced in the three counties of Derbyshire, Leicestershire, and Nottinghamshire may be called Stilton. The cheese takes its name from the village of Stilton, now in Cambridgeshire, but it cannot be made there because it is not one of the three permitted counties.
The production of Blue Stilton cheese involves specific requirements for the milk used, the addition of Penicillium roqueforti, and the ageing process. Firstly, the milk must be locally produced and pasteurised. The addition of Penicillium roqueforti, a type of saprotrophic fungus, gives the cheese its characteristic blue veins and distinct flavour. This fungus also contributes to the strong smell associated with Blue Stilton.
During the ageing process, a natural crust or rind forms around the cheese, which is edible, setting it apart from the rind of some other cheeses like Edam. The ageing process also influences the texture of the cheese, resulting in a creamy, crumbly, and smooth consistency. The strict production rules for Blue Stilton cheese ensure that it maintains its distinctive characteristics, from its appearance and texture to its strong flavour and aroma.
In addition to the location restrictions, the shape of Blue Stilton cheese is also standardised. It is traditionally formed into a cylinder, with delicate blue veins radiating from the centre. This standardisation ensures consistency in the size and presentation of the cheese. The production process for Blue Stilton cheese is carefully controlled to maintain its unique qualities, and its name has become synonymous with quality and tradition.
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Penicillium roqueforti mould
Blue Stilton cheese is made by introducing Penicillium roqueforti mould into the cheese curds. This process gives the cheese its distinctive blue veins and strong smell and taste. The mould is carefully distributed throughout the cheese to create a delicate marbling effect.
Penicillium roqueforti is a saprotrophic fungus, which means it obtains its nutrients from decomposing organic material. In the case of Blue Stilton cheese, the fungus grows within the cheese matrix, breaking down the cheese's curds and releasing enzymes that contribute to the cheese's unique flavour profile.
The mould is added to the cheese during the cheesemaking process, after the milk has been pasteurised and coagulated, and before the curds are formed and pressed into wheels. The mould spores are typically mixed with a small amount of water or milk and then sprayed or injected into the cheese curds.
To encourage the growth of Penicillium roqueforti, the cheese is then pierced with thin needles, creating air channels that allow oxygen to reach the mould and facilitate its growth. The cheese is then aged for several weeks or months, during which time the mould develops and creates the characteristic blue veins that radiate from the centre of the cheese.
The use of Penicillium roqueforti mould is a key factor in defining Blue Stilton cheese and differentiating it from other varieties of Stilton, such as White Stilton, which does not have the mould introduced into it and therefore lacks the blue veining and distinct flavour of its blue counterpart.
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Best served with
Blue Stilton is a rich and savoury cheese with a strong smell and taste. Its salty profile is balanced by sweet accompaniments. It is often served with chocolate, such as Mitica Piedras De Chocolate, or with fruit, like pears, apples, or figs. It can also be paired with crackers, biscuits, bread, or oatcakes. Effie's Oatcakes are one suggested brand. A slice of Granny Smith apple with blue stilton can be drizzled with balsamic vinegar and sprinkled with fresh cracked black pepper for a unique flavour combination.
Blue Stilton is also added as a flavouring to vegetable soups, such as cream of celery or broccoli. It can be crumbled over a salad or used to make a blue cheese sauce to be drizzled over steak. The rind of the cheese is edible and can be crumbled into scrambled eggs or cooked into other dishes.
To drink, Blue Stilton is traditionally paired with barley wine or port. It also goes well with sweet sherry or Madeira wine.
Blue Stilton is best served at room temperature to appreciate its full flavour. It is commonly eaten during the holidays, especially at Christmas.
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Texture and taste
Blue Stilton is known for its strong smell and taste. The savoury cheese has a salty profile with notes of cocoa and a buttery flavour. The texture is crumbly, fudgy, dense, and smooth. It can be dry or almost fudge-like in consistency. The blue veins that radiate from the centre of the cheese give it a moderate blue-green veining that lends a mineral, wet-stone aroma to the cheese.
Blue Stilton is often eaten with something sweet to balance the savoury profile of the cheese. It is commonly paired with celery, pears, crackers, biscuits, or bread. It is also added as a flavouring to vegetable soups, such as cream of celery or broccoli. A barley wine or port is traditionally paired with Blue Stilton, but it also goes well with sweet sherry or Madeira wine. The cheese is also used to make a blue cheese sauce to be served with steak or crumbled over a salad.
The rind of Blue Stilton forms naturally during the ageing process and is edible, unlike the rinds of some other cheeses, such as Edam. The cheese should be wrapped tightly and stored in the refrigerator, preferably in one of the drawers or the vegetable bin, to prevent it from drying out. Harder blue cheeses can stay fresh for up to two to three weeks when stored properly, while softer blues may start to dry out after about two weeks.
Blue Stilton has a strong, bitter taste and a rich, creamy texture. Some people find it less flavoursome than other blue cheeses, such as Roquefort, which has a more intense flavour and a creamier texture. However, others prefer the milder taste of Blue Stilton, especially when eaten on a cracker or with a slice of apple or pear.
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Frequently asked questions
Blue Stilton is made from cow's milk and gets its distinctive blue veins and flavour from the addition of Penicillium roqueforti. It is aged and formed into a traditional cylindrical shape.
Blue Stilton is an English cheese and can only be labelled as such if it is made in the counties of Derbyshire, Leicestershire or Nottinghamshire.
Blue Stilton is often eaten with celery or pears, or added as a flavouring to vegetable soups. It is commonly eaten with crackers, biscuits or bread, and is traditionally paired with a barley wine or port.
