Kamil Perry
Blue cheese is a general classification of cheese that includes many varieties, one of which is Blue Stilton. Blue Stilton is a famous English cheese known for its bold and tangy flavour and creamy yet crumbly texture. It is produced in the counties of Derbyshire, Leicestershire and Nottinghamshire and is made from cow's milk. It is often eaten with celery or pears, or added to soups, salads, pasta or sauces. It is also commonly paired with wine. The village of Stilton, now in Cambridgeshire, gave the cheese its name, but it cannot be made there because it is not in any of the three permitted counties.
| Characteristics | Values |
|---|---|
| Type of Cheese | Blue Cheese |
| Origin | English Cheese |
| Place of Production | Derbyshire, Leicestershire, and Nottinghamshire |
| Ingredients | Cow's Milk, Penicillium Roqueforti |
| Texture | Creamy, Crumbly, Fudgy, Dense |
| Flavor | Strong, Tangy, Earthy, Bitter, Chocolaty |
| Color | Blue-Green |
| Smell | Strong |
| Pairing | Celery, Pears, Crackers, Bread, Wine |
| Use | Eaten Directly, Added to Salads, Pasta, Sauces |
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What You'll Learn
- Blue Stilton is a type of English blue cheese
- It is named after the village of Stilton in Cambridgeshire
- It can only be labelled as Stilton if it is made in certain English counties
- It is made using cow's milk and has a creamy, crumbly texture
- It is often eaten with celery or pears, or added to soups and salads
Blue Stilton is a type of English blue cheese
Blue Stilton is a variety of English blue cheese. It is one of the most famous types of blue cheese and originates from England. Stilton is produced in two varieties: blue and white. Blue Stilton is known for its bold blue mold veining and tangy taste. It has a creamy yet crumbly texture and delicate blue veins that radiate from the center of the cheese. The blue veins contribute to its complex flavor, providing a delightful contrast to the creamy base.
To be labelled as Blue Stilton in the EU, the cheese must be produced in specific counties in England and follow strict production methods. These counties include Derbyshire, Leicestershire, and Nottinghamshire. The cheese takes its name from the village of Stilton, now in Cambridgeshire, and has a long tradition of being served during Christmas in the UK.
The production of Blue Stilton involves adding Penicillium roqueforti to generate its characteristic smell and taste. The cheese is then pierced with stainless steel needles to facilitate the growth of blue mold and aged for a minimum of three months. During this aging process, it develops its distinct flavors and textures, with the blue mold adding depth to its taste.
Blue Stilton is a versatile cheese that can be enjoyed in various ways. It is commonly eaten with celery or pears and paired with barley wine or port. It can also be added to dishes such as salads, pasta, or sauces to enhance their flavors. Additionally, Blue Stilton can be used to make a blue cheese sauce or crumbled over a salad or scrambled eggs.
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It is named after the village of Stilton in Cambridgeshire
Blue Stilton is named after the village of Stilton in Cambridgeshire, England. It is a protected designation of origin (PDO) cheese, meaning it has been granted the status of a protected designation of origin by the European Commission. To be labelled as Stilton, the blue cheese may only be produced in three counties: Derbyshire, Leicestershire, and Nottinghamshire. It must also follow specific production methods to retain its authentic character.
The village of Stilton has long been a place where the cheese is sold, but interestingly, it cannot be made there because it is not one of the three permitted counties. This has led to some controversy, with the Original Cheese Company applying to Defra to amend the Stilton PDO to include the village, but their application was rejected in 2013.
The history of Stilton cheese is quite fascinating. The first person to market Blue Stilton cheese was Cooper Thornhill, owner of the Bell Inn on the Great North Road in the village of Stilton. Tradition has it that in 1730, Thornhill discovered a distinctive blue cheese while visiting a small farm near Melton Mowbray in rural Leicestershire. He was so enamoured with the cheese that he made a business arrangement that granted the Bell Inn exclusive marketing rights to Blue Stilton.
Stilton cheese is known for its strong smell and taste, with delicate blue veins that radiate from the centre. It has a creamy, crumbly, and smooth texture and is often eaten with celery or pears. It is commonly added as a flavouring to vegetable soups or crumbled over salads. The practice of scooping a hollow in the centre of a Stilton cheese and pouring port wine into it is now deprecated, but this combination has been marketed in screw-topped tubes "like toothpaste".
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It can only be labelled as Stilton if it is made in certain English counties
Blue Stilton is a variety of the English cheese Stilton, which is produced in two varieties: blue and white. Blue Stilton is known for its bold blue mould veining and tangy taste. It is made from pasteurised cow's milk sourced from local farms in the permitted counties.
To be labelled as "Blue Stilton" in the EU, a cheese must be made specifically in the English counties of Derbyshire, Leicestershire, and Nottinghamshire. This is because it has been granted the status of a protected designation of origin (PDO) by the European Commission, which means that only cheese produced in these three counties may be called Stilton. The cheese takes its name from the village of Stilton in Cambridgeshire, where it has long been sold, but it cannot be made there because the village is not located in any of the three permitted counties.
The Original Cheese Company applied to Defra to amend the Stilton PDO to include the village of Stilton, but the application was rejected in 2013. Stilton cheese was also manufactured in Staffordshire, and there was a Stilton cheese factory in Uttoxeter in 1892, but the site later became a general dairy.
Blue Stilton is often eaten with celery or pears and is commonly added as a flavouring to vegetable soups, such as cream of celery or broccoli. It is also eaten with crackers, biscuits, or bread, and can be used to make a blue cheese sauce to be served with steak.
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It is made using cow's milk and has a creamy, crumbly texture
Blue Stilton is a variety of English cheese that is known for its bold and tangy flavour. It is made using cow's milk and has a creamy, crumbly texture. The cheese gets its name from the village of Stilton in Cambridgeshire, where it was historically sold. However, due to its protected designation of origin (PDO) status, it can only be produced in the English counties of Derbyshire, Nottinghamshire, and Leicestershire to be considered authentic.
The process of making Blue Stilton involves adding rennet and cheese cultures to pasteurised cow's milk, creating curds. These curds are then cut into small pieces, stirred gently, and further drained to remove excess moisture. The cheese is then pierced with stainless steel needles to facilitate the growth of blue mould, contributing to its distinct flavour and appearance. It is then aged for a minimum of three months, during which it develops its characteristic flavour and texture.
The creamy, crumbly texture of Blue Stilton makes it a versatile cheese that can be enjoyed in various dishes. It is often crumbled or melted, allowing its rich flavour to infuse into salads, pasta, or sauces. The cheese is also commonly paired with sweet accompaniments, such as chocolate or Effie's Oatcakes, to balance its savoury profile.
Blue Stilton has a long tradition of being served during Christmas in the UK, and it is often enjoyed with a glass of port wine. It is a beloved cheese by many, known for its unique taste and texture, making it a favourite among cheese connoisseurs. The rich history and PDO protection of Blue Stilton further add to its appeal, making it a sought-after ingredient in culinary adventures.
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It is often eaten with celery or pears, or added to soups and salads
Blue Stilton is a variety of 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.
Blue Stilton is often eaten with celery or pears. It is also commonly added as a flavouring to soups, notably to cream of celery or broccoli. It is also added to salads and pasta dishes. Broccoli and Stilton soup is a traditional British soup, popular in the UK. The salty flavour of the cheese makes the soup rich and hearty, so any additional sides should be kept simple. For instance, crusty bread, toasted sourdough, or warm focaccia.
Blue Stilton can also be crumbled over a salad. It can be used to make a blue cheese sauce to be served drizzled over a steak. It is also commonly added to crackers, biscuits, or bread.
Blue Stilton is traditionally eaten at Christmas and is often paired with barley wine or port.
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Frequently asked questions
Yes, blue cheese is a type of Stilton. It is one of the two main types of Stilton, the other being white Stilton.
Blue Stilton has a bold, tangy taste and is known for its distinctive blue veining. It is often described as earthy, with bitter notes and a creamy yet
Blue Stilton is produced in the English counties of Derbyshire, Leicestershire, and Nottinghamshire. It takes its name from the village of Stilton in Cambridgeshire, where it has long been sold but cannot be made.
Blue Stilton is made from pasteurized cow's milk sourced from local farms. The process involves adding rennet and cheese cultures to the milk, creating curds. The curds are then cut into small pieces, stirred, drained, and pressed to remove excess moisture. The cheese is then pierced with needles to facilitate the growth of blue mold and aged for a minimum of three months.
To preserve the freshness of blue Stilton, it is recommended to wrap it in wax paper or cling film. It should be refrigerated at temperatures between 35-45°F (2-7°C) and consumed within a week of opening for the best quality.
