Aging Stilton Cheese: How Long Does It Take?

Stilton cheese is a variety of English cheese that is known for its rich flavour and unique texture. The cheese takes its name from the village of Stilton, Cambridgeshire, where it was historically sold, although it cannot be produced there today. The manufacturing and ripening process for Stilton cheese takes around nine to twelve weeks, and the cheese is then aged for a further four months. Once the cheese is ready, it has a shelf life of several months if unopened and stored correctly. If opened, it should be consumed within three to four weeks.

How to store Stilton cheese

To maximise the shelf life of Stilton cheese, it is important to follow some specific storage instructions.

Firstly, it is imperative to keep the cheese refrigerated at all times. Secondly, to ensure optimal storage conditions, the cheese must be wrapped tightly. The inner layer should be wax or parchment paper, and then a layer of plastic wrap or aluminium foil should be applied to prevent the cheese from absorbing other flavours and to keep moisture out. This will also prevent air exposure and moisture loss, which can lead to spoilage. It is also recommended to store the wrapped cheese in a dedicated cheese container or the least-trafficked section of the refrigerator to minimise the risk of cross-contamination with other foods.

If you wish to store Stilton cheese for the long term, it is possible to freeze it. However, this is not generally recommended due to potential changes in texture. If you do choose to freeze Stilton cheese, cut the cheese into portions no larger than half a pound each and wrap them tightly in heavy-duty aluminium foil or plastic freezer wrap, or place them inside a heavy-duty freezer bag. Label the container with the date to keep track of how long the cheese has been stored. Stilton cheese can be stored in the freezer for up to three months for optimal taste, although some sources suggest it can be kept for up to six months.

When it comes to determining whether your Stilton cheese has gone bad, there are some key indicators to look out for. Firstly, the cheese will develop a very hard texture and darken in colour. Secondly, it will emit a strong, sour smell, and mould may appear. If mould is present, cut away at least one inch around and below the mouldy area and re-cover the cheese in fresh wrap.

How long does Stilton cheese last in the fridge?

Stilton cheese is a distinct blue cheese from England, known for its rich flavour and unique texture. The longevity of Stilton cheese depends on various factors, including storage conditions, the state of the cheese when purchased, and how it is wrapped.

Unopened Stilton Cheese

Unopened Stilton cheese can last for several months when stored in a refrigerator. The cheese should be kept at a constant temperature and wrapped tightly to prevent air exposure and moisture loss. The optimal way to store unopened Stilton is to wrap it in wax or parchment paper, followed by a layer of plastic wrap or aluminium foil. Under optimal conditions, unopened Stilton can last up to six weeks in the refrigerator. Additionally, ageing the cheese for a longer period can further extend its shelf life, with some sources suggesting that unopened Stilton can remain good for up to four months.

Opened Stilton Cheese

Once opened, Stilton cheese should be consumed within three to four weeks to enjoy its best quality. To extend the shelf life of opened Stilton, it should be wrapped tightly, similar to unopened cheese, with an additional outer layer of plastic wrap or aluminium foil. It is important to regularly check for any signs of spoilage, such as mould or an off smell, and consume the cheese before any substantial change in taste or texture occurs.

Freezing Stilton Cheese

Freezing is not generally recommended for Stilton cheese due to potential changes in texture. However, freezing can significantly extend the shelf life of the cheese. To freeze Stilton, cut the cheese into portions no larger than half a pound each, wrap them tightly in heavy-duty aluminium foil or plastic freezer wrap, and place them in a freezer bag. Frozen Stilton can be stored for up to three months for optimal taste, although it will remain safe beyond that. When defrosting, it is crucial to do so gradually in the refrigerator to maintain the cheese's texture and flavour.

How to freeze Stilton cheese

Stilton cheese is a distinctive blue cheese from England, known for its rich flavour and unique texture. While freezing is not generally recommended for Stilton due to potential changes in texture, it can be done if you want to preserve the cheese for longer. Here is a step-by-step guide on how to freeze Stilton cheese:

• Select Quality Cheese: Choose a mature Stilton cheese that is fresh and not close to its expiration date.
• Portion the Cheese: Divide the Stilton into portions that are no larger than 1/2 pound (or 6 ounces) each. This makes it easier to thaw only what you need and prevents waste.
• Wrap Tightly: Wrap each portion securely in plastic cling film or freezer wrap, ensuring that no part of the cheese is exposed to air. This step is crucial to prevent freezer burn and maintain the cheese's quality.
• Add a Second Layer of Wrapping: For added protection, wrap each portion again with another layer of plastic wrap or heavy-duty aluminium foil. This double wrapping provides extra defence against freezer burn and helps to seal in the cheese's flavour and aroma.
• Seal and Label: Place the double-wrapped cheese portions into freezer bags, squeezing out as much air as possible before sealing. Clearly label each bag with the contents and the freezing date.
• Freeze: Arrange the wrapped portions in your freezer, allowing for proper air circulation around each package. Store at the recommended freezer temperature of 0°F (-18°C).

By following these steps, you can successfully freeze Stilton cheese and extend its shelf life. However, please note that even with careful freezing, you may notice some textural changes. Frozen Stilton tends to lose some of its creaminess and becomes more crumbly. Therefore, it is best suited for cooked dishes such as sauces, soups, casseroles, or stuffed peppers.

In terms of storage duration, sources vary, with some suggesting up to 3 months, while others state 6 months or even longer. However, for optimal taste and quality, it is recommended to consume frozen Stilton within 3 months.

When it comes to defrosting, gradual thawing in the refrigerator is essential. Transfer the frozen cheese from the freezer to the fridge and allow it to thaw slowly, preferably overnight. Avoid rushing the process at room temperature or with heat, as this can lead to moisture loss and negatively affect the cheese's consistency.

How to identify spoiled Stilton cheese

Stilton cheese is a British blue cheese with a distinct flavour and texture. It is semi-soft, crumbly, and creamy, with blue-green veins of mould. It is made from pasteurised milk, although there is a variant called Stichelton, which is made from unpasteurised milk.

Stilton cheese can be identified by its characteristic pale ivory colour, interlaced with blue-green veins. Its texture is creamy yet crumbly, and it has a rich, earthy aroma. It is safe to eat if stored correctly and showing no signs of spoilage.

To identify spoiled Stilton cheese, look out for the following signs:

• Colour: Any discolouration or darkening of the cheese could indicate spoilage.
• Texture: Spoiled Stilton will develop a very hard texture. It should be creamy yet crumbly, and this texture should be persistent. Any unusual sogginess or hardness is a sign of spoilage.
• Odour: Stilton has a strong, distinctive aroma. However, any sour or off smells can suggest that the cheese has gone bad.
• Surface: The presence of any moulds that differ from the blue-green veins, such as pink, green, yellow, or black spots on the surface, indicates spoilage.

If you suspect that your Stilton cheese has spoiled, it is important to err on the side of caution and discard it. It is not worth risking foodborne illness by consuming potentially spoiled cheese.

How to make Stilton cheese

Making Stilton cheese at home is a complex process that requires specific ingredients and equipment. Here is a step-by-step guide on how to make Stilton cheese:

Ingredients and Materials:

• Fresh, local milk
• Acid-forming bacteria (starter cultures)
• Milk-clotting agent such as rennet
• Penicillium roqueforti (blue mould spores)
• Cheese salt
• Colander
• Cheesecloth
• Open-ended moulds
• Draining mats
• Sterile Phillips-head screwdriver or stainless-steel needles
• Aluminium foil or cheese paper
• Freezer-safe container or heavy-duty freezer bag

Instructions:

Step 1: Prepare the Milk Mixture

Pour fresh, local milk into an open vat. Add the essential ingredients: starter cultures, a milk-clotting agent like rennet, and Penicillium roqueforti, which gives Stilton its famous blue veins.

Step 2: Form the Curds

Maintain the temperature at 30°C and allow the mixture to ripen for 1 hour and 30 minutes. Then, carefully cut the curds into small pieces, about the size of a small pea, using a whisk. Stir the curds every 5 minutes for the next hour to prevent them from matting.

Step 3: Drain and Salt the Curds

Drain the curds over a colander lined with cheesecloth, keeping them warm. The better the curds are drained, the more open the interior of the cheese will be. Gently mix in the cheese salt.

Step 4: Transfer to Moulds

Transfer the curds to open-ended moulds on draining mats and drain for 4 hours. Turn the moulds every 15 minutes for the first hour, then every hour for the remaining 3 hours.

Step 5: Remove from Moulds and Drain Again

Remove the cheese from the moulds and place them on a draining mat to drain for another 8 hours. Provide the same temperature and humidity as before (20°C and 80% humidity).

Step 6: Stack and Ripen the Cheeses

Sprinkle the cheeses with salt, shaking off any excess. Stack the cheeses on top of each other and ripen them at 95% humidity and 10°C. Rotate and turn the stack daily for 7 days, rubbing each round with a small amount of salt. Repeat this process for another 7 days without adding more salt.

Step 7: Pierce the Cheeses

Pierce the cheeses with fine needles or a sterile screwdriver at regular intervals (approximately 2.5 cm apart) to create openings for oxygen to enter and allow the blue veins to form. Be careful not to place the holes too close together to avoid cracking the cheese.

Step 8: Ripen and Monitor Mould Development

Ripen the cheese for another 90 days at the same humidity and temperature. Turn the cheese every 3-4 days. Scrape off any outer mould during this period.

Step 9: Wrap and Store

Wrap the cheese in foil or cheese paper and store it at 8°C until you are ready to eat it.

Step 10: Age the Cheese

Stilton cheese typically ages for about nine weeks in total, from milk to shelf. During this time, the cheese develops its characteristic rich flavour and texture.

It's important to note that the above instructions provide a general guide, and there may be variations or additional steps depending on the specific recipe and equipment used. Additionally, proper sanitation and food safety practices must be followed to ensure the integrity and safety of the cheese.

Frequently asked questions