Andy Montoya
Blue Stilton is a variety of blue cheese that is well-known for its distinctive taste and texture. It is produced in two varieties: blue, which has Penicillium roqueforti added to generate a characteristic smell and taste, and white, which does not. But is it soft or hard? Blue Stilton is a semi-soft cheese that undergoes a unique aging process. Its texture is crumbly and almost soft, with a rich and intense flavour.
Is Blue Stilton Blue Cheese Soft or Hard?
| Characteristics | Values |
|---|---|
| Texture | Semi-soft, crumbly, flaky, dense, fudgy |
| Flavour | Bold, tangy, salty, nutty, spicy, sweet |
| Strength | Strong |
| Rind | Natural |
| Production process | Pasteurized milk, pierced with steel needles, blue veins, aged for 9-12 weeks |
| Pairings | Dried apricot, honey, walnut, pear, candied pecan, apple, balsamic vinegar, burger, soup, salad |
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What You'll Learn
Blue Stilton is a semi-soft cheese
The process of making Blue Stilton involves adding rennet and cheese cultures to pasteurized cow's milk, sourced from local farms. This mixture is then cut into small pieces and gently stirred, before being further drained and pressed to remove excess moisture. The curd is then transferred into moulds and placed on shelves, being turned daily without being compressed, to foster a flaky texture. After almost a week, the curd is smoothed by hand and set to age for around five weeks. At this point, the cheese is pierced with steel needles, allowing the blue veins to breathe and grow. The cheese is then aged for a minimum of three months, during which time it develops its distinct flavours and textures.
Blue Stilton has a crumbly, semi-soft texture and a bold, tangy taste. It is often crumbled or melted, which allows its rich flavour to infuse into dishes. The cheese is best enjoyed with dried apricot, honey, and walnut, or in a salad with pears, apples, and walnuts. It can also be used in cooking, such as in a soup or on a burger.
The distinct blue veins of Blue Stilton are created by piercing the crust of the cheese with stainless steel needles, allowing air into the core. This process, along with the use of Penicillium roqueforti, gives the cheese its characteristic smell, taste, and appearance.
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It's made from pasteurised cow's milk
Blue Stilton is a semi-soft cheese made from pasteurised cow's milk. It is one of the most famous types of blue cheese and originates from England. The process of making Stilton involves adding rennet and cheese cultures to fresh pasteurised milk, creating curds. These curds are then cut into small pieces and gently stirred before being further drained and pressed to remove excess moisture. The curds are then transferred into moulds and placed on shelves, being turned daily to avoid compression and foster a flaky texture. After almost a week, the curd is smoothed by hand and left to age for around five weeks. At this point, the cheese is pierced with steel needles, allowing air into the core and creating the distinctive blue veins of the Stilton.
The use of pasteurised milk is a relatively modern development in Stilton production. Traditionally, the cheese was made from raw milk, but this practice was discontinued after a health scare in the late 1980s. Since 1996, when Stilton gained Protected Designation of Origin (PDO) status, only cheese made from pasteurised milk can bear the Stilton name. This status also dictates that Stilton must be produced in one of three specific counties in England: Derbyshire, Leicestershire, and Nottinghamshire. These requirements ensure the quality and authenticity of Stilton cheese.
The unique production process of Blue Stilton results in a semi-soft cheese with a crumbly texture. This texture, combined with the piercing process that creates the blue veins, contributes to the distinct flavour and character of the cheese. The piercing allows air to reach the core of the cheese, facilitating the growth of blue mould and developing its signature taste. The ageing process further enhances the flavour, resulting in a rich and intense cheese.
The flavour of Blue Stilton is described as bold and tangy, with a unique blend of salty, sweet, and spicy notes. It is often crumbled or melted, allowing its rich flavour to infuse into various dishes. The cheese is commonly paired with sweet accompaniments like honey, dried apricots, or walnuts. It can also be enjoyed in salads, burgers, or even blended into a soup. The versatility of Blue Stilton makes it a popular ingredient, adding a distinct flavour to a variety of culinary creations.
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It has a crumbly texture
Blue Stilton is a semi-soft cheese with a crumbly texture. It is made from pasteurized cow's milk sourced from local farms in the English counties of Derbyshire, Leicestershire, and Nottinghamshire. 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 and gently stirred before being further drained and pressed to remove excess moisture. The curd is then transferred into moulds and the moulds are turned daily, without being compressed, to foster a flaky texture. After almost a week, the curd is smoothed by hand and set to age for around five weeks. At this point, the cheese is pierced with steel needles, allowing the blue veins to breathe and grow.
The crumbly texture of Blue Stilton is achieved through a combination of factors, including the production process and the ageing time. The curds are gently handled and drained to remove excess moisture, which helps create a drier, flakier texture. The ageing process, which can range from nine to twelve weeks, also contributes to the crumbly texture. During this time, the cheese loses moisture and becomes denser and flakier.
The crumbly texture of Blue Stilton makes it ideal for crumbling over salads, pastas, risottos, and other dishes. It adds a rich, savoury flavour to recipes and pairs well with sweet accompaniments like honey, walnuts, and apples. The texture also allows for the cheese to be melted, infusing its flavour into soups, sauces, or other cooked dishes.
While Blue Stilton is known for its crumbly texture, it is important to note that the level of crumble can vary slightly depending on the specific cheese and its ageing time. Some Blues may have a softer, creamier texture, while others might be drier and more fudgy. However, the characteristic crumble of Blue Stilton is part of what makes it a unique and versatile cheese.
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It's one of the stronger blue cheeses
Blue Stilton is considered one of the stronger blue cheeses, so it may not be the best option for those new to blue cheese. Its strength comes from its bold, tangy, salty, and nutty flavours, as well as its crumbly texture. The cheese is made from pasteurised cow's milk sourced from local farms in the English counties of Derbyshire, Leicestershire, and Nottinghamshire. It is a semi-soft cheese that undergoes a unique ageing process.
The process of making Stilton starts by adding rennet and cheese cultures to milk, creating curds. These curds are then cut into small pieces and gently stirred before being further drained and pressed to remove excess moisture. The cheese is then formed into moulds and pierced with stainless steel needles to allow air into the core and facilitate the growth of blue veins and blue mould, which give the cheese its distinctive flavour and appearance. The manufacturing and ripening process takes about nine to twelve weeks, and the cheese is aged for a minimum of three months. During this time, it develops its distinct flavours and textures.
The strength of the cheese can be attributed to the type of blue mould used, the length of ageing, and the salt content. Blue Stilton uses Penicillium roqueforti, which has a stronger flavour than other types of blue mould like Penicillium glaucum. The longer a cheese is aged, the more time salt has to migrate from the outside to the inside, affecting the overall saltiness. Additionally, the amount of moisture left in the curd can impact the development of mould veins, which can also contribute to the strength of the flavour.
Despite being a stronger blue cheese, Blue Stilton can still be enjoyed by those who are new to it. It is recommended to pair it with dried apricots, honey, and walnuts, or to use it sparingly as an ingredient in dishes like salads or soups.
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It's protected by a PDO status
Blue Stilton is a variety of English cheese with a bold, complex, and salty flavour. It is known for its crumbly and almost soft texture, which is relatively delicate compared to its strong taste. The cheese takes its name from the village of Stilton, now in Cambridgeshire, where it has long been sold.
Blue Stilton has been granted the status of a Protected Designation of Origin (PDO) by the European Commission. This means that only cheese produced in the three counties of Derbyshire, Leicestershire, and Nottinghamshire may be called Stilton. The PDO status protects the designation of origin of food-related products and was created in 1992. Its main purpose is to designate products that have been produced, processed, and developed in a specific geographical area, using the recognised techniques and ingredients of local producers from the region. The PDO status also applies to the natural factors of an area, such as climate and terrain, as well as human and cultural factors, such as inherited production techniques.
To be labelled as "Blue Stilton" in the EU, the cheese must be made in the designated counties and use exclusively locally produced and pasteurised milk. The manufacturing and ripening process takes about nine to twelve weeks. The blue veins in the cheese are created by piercing the crust with stainless steel needles, allowing air into the core.
The PDO status of Blue Stilton ensures that the cheese's quality, origin, and authenticity are protected and guaranteed. It also helps to preserve the traditional production methods and the reputation of the regional product. The PDO logo, which is compulsory, documents the link between the product and its geographical origin.
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Frequently asked questions
Blue Stilton is a semi-soft cheese. It is often crumbled or melted, which allows its rich flavour to infuse into dishes.
Blue Stilton is a famous type of blue cheese that originates from England. It is made from pasteurized cow's milk and undergoes a unique aging process.
Blue Stilton is made by adding rennet and cheese cultures to pasteurized cow's milk, creating curds. The curds are then cut into small pieces, 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.
