Frederic Melton
Stilton is a well-known English cheese with a distinctive taste and texture. It is often described as having a strong smell and a rich, creamy, crumbly texture with delicate blue veins. Interestingly, despite its name, Stilton cheese is not made in the village of Stilton, but in the three counties of Derbyshire, Leicestershire and Nottinghamshire. This unique blue cheese has a complex flavour profile, with a blend of sweet, savoury and sharp notes, and is traditionally paired with crackers, biscuits, bread or walnuts. So, is Stilton cheese like blue cheese? The answer is yes, Stilton is a type of blue cheese, but it has its own distinct characteristics that set it apart.
Is Stilton Cheese like Blue Cheese?
| Characteristics | Values |
|---|---|
| Type of Cheese | Stilton is a type of blue cheese |
| Origin | Stilton originated in the village of Stilton, now in Cambridgeshire, England |
| Place of Manufacture | Stilton is manufactured in three counties of England: Derbyshire, Leicestershire, and Nottinghamshire |
| Milk Source | Pasteurized cow's milk sourced from local farms |
| Texture | Rich, creamy, crumbly, and smooth |
| Taste | Strong, pungent, salty, nutty, tangy, earthy, sweet, savoury, sharp, and mellow |
| Colour | White with delicate blue veins radiating from the centre |
| Shape | Cylindrical |
| Rind | Edible |
| Uses | Eaten with crackers, biscuits, or bread; crumbled over salads; melted into sauces; paired with port or sweet sherry |
Explore related products
What You'll Learn
Blue Stilton's unique flavour and texture
Blue Stilton is a variety of English cheese, named after the village of Stilton in Cambridgeshire, where it was historically sold. It has a rich and mellow flavour with a pungent aftertaste, and a creamy, crumbly, and smooth texture.
The cheese is made from pasteurised cow's milk, with the addition of the blue mould spores, Penicillium roqueforti, to give it its distinctive character. The mould spores are added to the milk, and the mixture is then poured into large vats along with a blend of cultures and rennet. Once the milk has curdled, it is cut, separated, and left to strain, before being milled and salted. The curds are then transferred into cylindrical moulds and placed on shelves, being turned daily to ensure an even distribution of moisture. After about 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 to allow the blue veins to breathe and grow. The manufacturing and ripening process takes a total of nine to twelve weeks.
Blue Stilton is best known for its strong smell and taste, as well as its characteristic blue veins. The finest Blue Stilton is creamy with a subtle, yeasty sweetness and a salty, nutty finish. The way to judge the quality of Blue Stilton is by its creaminess, rather than by how blue it is. It is traditionally eaten at Christmas, paired with a barley wine or port, and enjoyed at room temperature. It can be crumbled over salads or served as a dessert cheese.
Blue Stilton is produced in only three counties of England: Leicestershire, Nottinghamshire, and Derbyshire. It has been granted protected designation of origin (PDO) status by the European Commission, meaning that only cheese produced in these three counties can be labelled as Blue Stilton. The original recipe for Blue Stilton included raw milk, but this was changed to pasteurised milk after a health scare in the late 1980s.
Goat Cheese and Queso Fresco: What's the Difference?
You may want to see also
The history of Blue Stilton
Blue Stilton is a famous English blue cheese, known for its strong smell and taste. It is made from pasteurised cow's milk and is semi-soft. The cheese is named after the village of Stilton in Cambridgeshire, where it has long been sold, but it cannot be made there because the village is not in any of the three permitted counties.
To be labelled Stilton, the cheese must be produced in three specific counties: Derbyshire, Leicestershire, and Nottinghamshire. It is the only British cheese to have a Certification Trade Mark and an EU Protected Name. It is one of the few cheeses to carry a Protected Designation of Origin Certification, meaning it can only be called Stilton if it's made to a special recipe, from local milk in these three counties. The blue variety has Penicillium roqueforti added to generate a characteristic smell and taste. The white variety does not have this added ingredient.
Frances Pawlett (or Paulet), a cheesemaker of Wymondham, Leicestershire, has traditionally been credited with setting up the modern Stilton cheese shape and style in the 1720s, but others have also been named. While Stilton was originally made from raw milk, production switched to pasteurised milk after a health scare in the late 1980s. Since gaining protected designation of origin status in 1996, cheese made from raw milk can no longer be sold under the Stilton name. Blue Stilton's distinctive blue veins are created by piercing the crust of the cheese with stainless steel needles, allowing air into the core. The manufacturing and ripening process takes about nine to twelve weeks.
Chuck E. Cheese and FNAF: Uncanny Similarities and Disturbing Parallels
You may want to see also
How to serve Blue Stilton
Blue Stilton is a variety of English cheese with a distinct smell and taste. It is best served with a glass of port, although other dessert wines such as sweet sherry, Tokaji, or Sauternes also pair well. Traditionally, Blue Stilton is eaten at Christmas and served with biscuits, crackers, or bread. It can also be served with a salad, melted on potatoes, or crumbled over a steak.
To store Blue Stilton, always keep it well-wrapped in the refrigerator, preferably in an airtight container. This will prevent the cheese from tainting other foods in the fridge and vice versa. Properly stored, Blue Stilton can last a couple of weeks in the fridge and will continue to mature, becoming creamier in texture and developing a more mellow flavour.
- Stilton Pate: Beat Blue Stilton with half its weight of butter, a little milk, a pinch of mace, and some sherry to form a smooth paste. Press into individual pots, chill, and serve.
- Stilton Avocado Starter: Mix Blue Stilton with a little mayonnaise, some chopped, seeded grapes, or fresh pineapple, and use it to fill a halved avocado.
- Stilton Rarebit: Blend Blue Stilton with a little cider and diced apple. Spread the mixture on toast and grill.
- Stilton Filo Parcels: Place slices of Blue Stilton on 3-4 layers of filo pastry. Fold into neat parcels and bake in a hot oven for 10-15 minutes.
- Stilton Jackets: Instead of butter, mix Blue Stilton with potato scooped from a halved jacket potato and put it back into the skins. Cook until the cheese is melted.
- Stilton and Beans on Toast: Melt Blue Stilton on top of beans on toast.
- Stilton Mash: Melt crumbled Blue Stilton into mashed potato and serve with sausages and onion gravy.
Ricotta Cheese: Why Do Some People Hate It?
You may want to see also
Explore related products
Pairing Blue Stilton with wine
Blue Stilton is a variety of English cheese, named after the village of Stilton, Cambridgeshire, where it has long been sold. It is characterised by its strong smell and taste, delicate blue veins, and crumbly texture.
When it comes to pairing Blue Stilton with wine, there are several options to consider. Traditionally, Blue Stilton is paired with a red Port wine, specifically a Ruby Port that is not too tannic and has a bit of age. However, a softer, creamier Tawny Port can also be a good option. If you're looking for a non-fortified wine, oaked Chardonnays or oaked Sauvignon Blancs are a great choice, as the melon, tropical, and citrus flavours of Chardonnay harmonise well with the blue veins of Stilton, while the oak highlights its creamy, nutty notes.
For something a little different, a sweet sherry or Madeira wine can be a delightful pairing with Blue Stilton. A Rutherglen Australian Muscat, with its almost raisiny, orange peel character, can also complement the more delicate flavours of the cheese. If you're feeling adventurous, you could even try soaking an older Blue Stilton in a botrytis-affected sweet wine like a De Bortoli Deen Vat 5 Botrytis Semillon for a unique twist.
While Port is the classic pairing, other fortified wines may have a little too much "heat" when combined with the bacteria and salt in strong blue cheeses like Stilton, so it's important to choose the right wine to avoid harsh results.
The Rich, Savory Flavor of Double Gloucester Cheese
You may want to see also
Blue Stilton's production process
Blue Stilton is a type of cheese that has been produced in England for centuries and is renowned for its unique flavour and appearance. The production process for this iconic cheese involves several key steps and a strict adherence to traditional methods.
Firstly, the essential ingredients are added to pasteurised cow's milk, including acid-forming bacteria (starter cultures), a milk-clotting agent such as rennet, and penicillium roqueforti, which is the blue mould spore that gives Stilton its distinctive veining. As the curds begin to form, the whey is removed, and the curds are left to drain overnight. The curds are then divided and transferred into Stilton hoops or moulds, where they are left to drain for several days at a controlled temperature and humidity. During this time, the hoops are turned regularly to ensure an even distribution of moisture throughout the cheese.
The next step is the milling process, which breaks down the curds into small pieces, forming the basis of the cheese. After five weeks, the roundels are pierced with stainless steel needles, allowing air into the core and enabling the blue mould to develop its characteristic veiny appearance. This piercing process is repeated a week later, and then each cheese is individually graded by a skilled expert based on its smell, taste, appearance, and texture.
The final stages of production involve further ageing and ripening. After about nine weeks in total, the cheese is ready to be sold, but it must first undergo a rigorous grading process to ensure it meets the standards of Stilton cheese. The cheese is then distributed to shops, where it is enjoyed by consumers, often paired with traditional beverages such as barley wine or port.
The production of Blue Stilton is a carefully guarded tradition, with only six dairies licensed to produce it in the UK, located in the counties of Derbyshire, Nottinghamshire, and Leicestershire. These dairies are regrouped under the Stilton Cheese Makers Association, ensuring the consistent quality and reputation of this iconic English cheese.
Cheese's Vomit Taste: Why Does It Happen?
You may want to see also
Frequently asked questions
Yes, Stilton is a type of blue cheese. It is one of the most famous types of blue cheese and originates from England.
Stilton has a rich and mellow flavour with a pungent aftertaste. It is known for its creamy texture and crumbly, slightly tangy taste.
Stilton is made from pasteurised cow's milk sourced from local farms. The process starts by adding rennet and cheese cultures to the milk, creating curds. The curds are then cut into small pieces and stirred gently.
Stilton was first made in the Midlands of England and takes its name from the village of Stilton, now in Cambridgeshire. The blue cheese was actually made in a nearby town, Melton Mowbray, but sold in the shops of Stilton.
To be labelled as Stilton, the cheese may only be produced in three counties: Derbyshire, Leicestershire, and Nottinghamshire.
