Bushra Griffith
Blue Stilton cheese is a well-known and delicious British cheese with a distinctive taste and texture. It is made using locally sourced, fresh cow's milk and rennet, which is a coagulating agent that separates milk into solid curds. The cheese-making process for Blue Stilton involves adding a starter culture to the milk, which helps to acidify it and create its unique flavour. While traditional rennet is derived from animal sources such as calves' stomachs, making Blue Stilton unsuitable for vegetarians, some manufacturers now offer vegetarian-friendly alternatives using microbial or vegetable-based rennet.
| Characteristics | Values |
|---|---|
| Type of Cheese | Blue Cheese |
| Cheese Texture | Creamy, crumbly, semi-soft |
| Cheese Taste | Tangy, pungent, sweet, savoury, sharp, earthy |
| Vegetarian | Yes, if made with microbial or plant-based rennet |
| Rennet Source | Microbial or plant-based, or animal-based |
| Rennet Function | Coagulating agent to separate milk into curds |
| Rennet Origin | Microbial or plant sources, or animal stomachs |
| Suitable for Vegeterians | Yes, if made with vegetarian rennet |
| Gluten-Free | Yes |
| Lactose-Free | No |
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What You'll Learn
Blue Stilton is made with vegetarian rennet
Blue Stilton cheese is a well-known and delicious British cheese with a distinctive taste and divine texture. It is made using locally sourced, fresh cow's milk and vegetarian rennet. The milk is heated and then cooled to a specific temperature before a starter culture is added. This culture helps to acidify the milk and create the cheese's distinctive flavour. Once the milk has been acidified, rennet is added to coagulate the milk into curds and whey. The curds are then cut into small pieces and stirred to release more whey. The curds are then transferred into moulds and left to drain for several hours.
After draining, the cheese is removed from the moulds and placed in a room with a controlled temperature and humidity. Here, the cheese is left to mature for up to 12 weeks, during which time it develops its unique flavour and texture. During the maturation process, the cheese is pierced with stainless steel needles to encourage the growth of blue mould spores, which give Blue Stilton its characteristic blue veins. Once matured, the cheese is ready to be enjoyed. It should be stored in the fridge and brought to room temperature before eating.
While some traditional European blues contain animal rennet, there are vegetarian options available. The majority of Stilton cheese is made using vegetarian rennet, which is derived from microbial or plant sources, rather than animal stomachs. This means that Blue Stilton made with vegetarian rennet is suitable for vegetarians. Examples of Blue Stilton cheese made with vegetarian rennet include Cropwell Bishop Blue Stilton, Italian Dolcelatte, and British cheeses like Cashel Blue, Dorset Blue Vinny, and Beauvale.
It is important to note that not all blue cheeses are vegetarian. Traditional Roqueforts and all Gorgonzola cheeses contain animal rennet and are not suitable for vegetarians. Parmesan cheese also contains animal rennet and is not vegetarian.
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Traditional rennet is derived from animal stomachs
Blue Stilton cheese is made using locally sourced, fresh cow's milk and rennet. The milk is heated and then cooled to a specific temperature before a starter culture is added. This culture helps to acidify the milk and create the distinctive flavour of the cheese. Once the milk has been acidified, rennet is added to coagulate the milk into curds and whey. The curds are then cut into small pieces and stirred to release more whey. The curds are then transferred into moulds and left to drain. After draining, the cheese is removed from the moulds and placed in a room with a controlled temperature and humidity. Here, the cheese is left to mature for up to 12 weeks, during which time it develops its unique flavour and texture. During the maturation process, the cheese is pierced with stainless steel needles to encourage the growth of blue mould spores.
Traditional rennet is derived from the stomachs of ruminant animals, such as cows and goats. This means that traditional rennet is not suitable for vegetarians. However, there are vegetarian alternatives to traditional rennet. Vegetarian rennet, also known as microbial rennet, is derived from microbial or plant sources. This makes it a suitable option for vegetarians.
While some dairies produce a traditional rennet version of Stilton, the majority of Stilton cheese is made using vegetarian rennet. For example, Cropwell Bishop Blue Stilton is made using vegetarian rennet and is suitable for vegetarians. This cheese is handmade using traditional methods that have changed little since the 17th century and is aged for 12 weeks to develop its unique flavour. Other vegetarian alternatives to traditional European blues include Italian Dolcelatte and British cheeses such as Cashel Blue, Dorset Blue Vinny, and Beauvale.
It is important to note that not all blue cheeses are vegetarian. Traditional Roqueforts and all Gorgonzola cheeses contain animal rennet and are not suitable for vegetarians. Parmesan cheese also contains animal rennet and is not vegetarian.
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Blue Stilton is gluten-free
Blue Stilton cheese is a well-known and delicious British cheese with a distinctive taste and divine texture. It is the only British cheese to have a unique classification. It is made using locally sourced, fresh cow's milk and rennet. The milk is heated and then cooled to a specific temperature before the starter culture is added. This culture helps to acidify the milk and create the distinctive flavour of the cheese. Once the milk has been acidified, rennet is added to coagulate the milk into curds and whey. The curds are then cut into small pieces and stirred to release more whey. The curds are then transferred into moulds and left to drain for several hours. After draining, the cheese is removed from the moulds and placed in a room with a controlled temperature and humidity. Here, the cheese is left to mature for up to 12 weeks, during which time it develops its unique flavour and texture. During the maturation process, the cheese is pierced with stainless steel needles to encourage the growth of blue mould spores, which give the Stilton its characteristic blue veins.
While some traditional European blues contain animal rennet, there are vegetarian options available. The majority of Stilton cheese is made using vegetarian rennet. This is a coagulating agent used in cheese-making that is derived from microbial or plant sources, rather than animal stomachs. This means that cheeses made with vegetarian rennet, like Blue Stilton, are suitable for vegetarians.
In addition to being vegetarian-friendly, Blue Stilton is also gluten-free. This means that individuals with gluten sensitivities or celiac disease can safely consume this cheese without worrying about adverse reactions. The gluten-free nature of Blue Stilton is due to the fact that it is made primarily from pasteurized cow's milk, with no gluten-containing ingredients added during the cheese-making process.
It's important to note that while Blue Stilton itself is gluten-free, it's always a good idea to check the ingredients of any packaged or processed foods that contain Blue Stilton as an ingredient. Sometimes, gluten-containing ingredients may be added during the manufacturing process of these products, so reading labels is essential for those with gluten sensitivities or celiac disease.
Overall, Blue Stilton is a versatile and delicious cheese that can be enjoyed by both vegetarians and those with gluten sensitivities or celiac disease. Its unique flavour, texture, and vegetarian and gluten-free properties make it a favourite among cheese connoisseurs and a valuable addition to any dish.
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It's made with locally sourced, fresh cow's milk
Blue Stilton cheese is a well-known and delicious British cheese with a distinctive taste and divine texture. It is made using locally sourced, fresh cow's milk and vegetarian rennet. The milk is sourced from local farms in the three counties of Derbyshire, Nottinghamshire, and Leicestershire. The process of making Stilton cheese involves heating and then cooling the milk to a specific temperature before adding a starter culture. This culture helps to acidify the milk and create the cheese's distinctive flavour.
The milk used in Stilton cheese is pasteurized cow's milk, which gives the cheese its creamy texture and unique flavour profile. The process of pasteurization involves heating the milk to a high temperature to kill any harmful bacteria and extend its shelf life. This ensures that the milk used in Stilton cheese is safe and of high quality.
Once the milk has been acidified, rennet is added to coagulate the milk and form curds and whey. The curds are then cut into small pieces and gently stirred to release more whey. This step is crucial in the cheese-making process as it helps to create the desired texture and consistency of the cheese. The curds are then carefully transferred into moulds and left to drain for several hours.
After draining, the cheese is removed from the moulds and placed in a controlled environment with specific temperature and humidity levels. This step is important for the maturation process, during which the cheese develops its unique flavour and texture. During maturation, the cheese is pierced with stainless steel needles to encourage the growth of blue mould spores, giving Stilton cheese its characteristic blue veins.
The traditional recipe for Stilton cheese uses animal rennet, which is derived from the stomachs of ruminant animals. This type of rennet is not suitable for vegetarians. However, the majority of Stilton cheese produced today uses vegetarian rennet, which is derived from microbial or plant sources. This makes Stilton cheese accessible to those following a vegetarian diet.
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It's pierced with steel needles to encourage blue mould growth
Blue Stilton cheese is a well-known and delicious British cheese with a distinctive taste and divine texture. It is characterised by its blue veins, which are formed by piercing the cheese with stainless steel needles to encourage the growth of blue mould spores. This process allows the blue veins to breathe and grow, contributing to the complex and unique flavour of the cheese.
The process of making Blue Stilton cheese involves heating and then cooling locally sourced, fresh cow's milk to a specific temperature before adding a starter culture. This culture helps to acidify the milk and create its distinctive flavour. Once the milk has been acidified, rennet is added to coagulate the milk into curds and whey. The curds are then cut into small pieces and gently stirred to release more whey.
The curds are then transferred into moulds and left to drain for several hours. After draining, the cheese is removed from the moulds and placed in a room with a controlled temperature and humidity to mature. During this maturation process, which can take up to 12 weeks, the cheese is pierced with stainless steel needles. This step is crucial in encouraging the growth of blue mould and enhancing the flavour of the cheese.
The traditional recipe for Stilton cheese uses animal rennet, which is derived from the stomachs of ruminant animals, making it unsuitable for vegetarians. However, it's important to note that not all Blue Stilton cheeses are made with animal rennet. Some manufacturers, such as Cropwell Bishop Blue Stilton, use vegetarian rennet, which is derived from microbial or plant sources. This makes their cheese suitable for vegetarians while still achieving the desired flavour and texture.
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Frequently asked questions
Blue Stilton cheese can be vegetarian. While some dairies produce a traditional rennet version of Stilton, the majority of Stilton cheese is made using vegetarian rennet.
Vegetarian rennet is a coagulating agent used in cheese-making that is derived from microbial or plant sources, rather than animal stomachs.
Blue Stilton cheese is made using locally sourced, fresh cow’s milk and rennet. The milk is heated and then cooled to a specific temperature before the starter culture is added. This culture helps to acidify the milk and create the distinctive flavor of the cheese.
Stilton cheese has a rich and creamy texture, coupled with a crumbly and slightly tangy taste. Its intense and pungent aroma is a delightful blend of sweet, savory, and sharp flavors.
