Andy Montoya
The distinctive blue veins of Blue Stilton are created by piercing the crust of the cheese with stainless steel needles, allowing air into the core. The rind of the cheese forms naturally during the aging process and is edible, unlike the rind of some other cheeses, such as Edam. However, some people may prefer not to eat the rind due to its stronger flavour.
| Characteristics | Values |
|---|---|
| Edibility of Stilton Cheese Crust | Edible |
| Source of Blue Veins in Stilton Cheese | Piercing of the crust with stainless steel needles to allow air into the core |
| Average Fat Content | 35% |
| Average Protein Content | 23% |
| Main Ingredients | Pasteurized Cow's Milk, Blue Mold Spores, Cultures, Rennet |
| Place of Origin | Melton Mowbray, England |
| Current Places of Production | Derbyshire, Leicestershire, Nottinghamshire |
Explore related products
What You'll Learn
The rind of Stilton is edible
Stilton is made from pasteurised cow's milk, with the addition of blue mould spores, acid-forming bacteria, a milk-clotting agent, and a special yeast that encourages the growth of the mould. The curds are then smoothed by hand and pierced with steel needles, allowing the blue veins to breathe and grow. This process takes around nine to twelve weeks.
The finest Stilton is creamy, with a subtle, yeasty sweetness and a salty, nutty finish. It is milder than other blue cheeses, such as Roquefort or Gorgonzola, and is traditionally eaten at Christmas, crumbled over salads, or served as a dessert cheese with Port wine. It is also commonly added as a flavouring to vegetable soups, or served with various crackers, biscuits, or bread.
To ensure the quality of your Stilton, it is best to let it come to room temperature before serving.
Blue Cheese Exploration: Is It Really Moldy and Good for You?
You may want to see also
The rind is formed during the aging process
The rind of Stilton cheese forms naturally during the aging process and is edible. The aging process for Stilton cheese takes nine to twelve weeks. During this time, the cheese is pierced with stainless steel needles, allowing air to enter the core and fostering the growth of its famed blue veins. The piercing of the crust allows the blue veins to breathe and grow. The blue veins are created by the addition of Penicillium roqueforti, a type of blue mould spore, to the milk. The mould needs air to grow, hence the piercing of the crust.
The manufacturing and ripening process of Stilton cheese has remained largely unchanged since it was first produced. Fresh pasteurized milk is poured into large vats, followed by a blend of cultures, rennet, and a special yeast that allows the mould to develop and grow quickly. Once the milk has curdled, it is cut, separated, and left for the whey to strain off. The curd is then milled, salted, and transferred into moulds. Workers place the moulds on shelves and turn them daily, being careful never to compress the curd, as this would prevent the flaky texture from forming.
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, as described above. Once the cheese has aged for a total of nine to twelve weeks, it is ready to be sold. However, before being sold, every cheese must be graded by an experienced grader who visually inspects and smells a small plug of the cheese to determine whether it meets the standards required to be sold as Stilton.
The Mystery of Blue Cheese: Pure or Mixed?
You may want to see also
Blue veins are created by piercing the crust
Blue veins in blue cheese are created by piercing the crust of the cheese with stainless steel needles, allowing air into the core. This process is called needling. The piercing creates small openings for air to enter the body of the cheese, which permits the growth of the blue veins. The blue veins are created by the growth of Penicillium roqueforti mould, which requires oxygen to grow.
Blue Stilton, a popular blue cheese, is made in this way. The distinctive blue veins of Blue Stilton are created by piercing the crust of the cheese when it is about six weeks old and has formed the traditional Stilton crust. At about nine weeks old, the cheese is ready to be sold.
Blue Stilton was first marketed by Cooper Thornhill, owner of the Bell Inn in the village of Stilton, Huntingdonshire, in the early 1700s. The village was a marketplace for cheeses in the region, and travellers passing through spread word of its remarkable flavour. Blue Stilton has since become one of the world's most popular blue cheeses.
To be labelled as Blue Stilton in the EU, the cheese must be made in Derbyshire, Leicestershire or Nottinghamshire, and use locally produced and pasteurised milk.
Blue Cheese Curing: A Step-by-Step Guide to Perfection
You may want to see also
Explore related products
The cheese is made from pasteurised milk
The famous English blue cheese, Stilton, has been produced since the 1700s. It is named after the village of Stilton, now in Cambridgeshire, where it was historically sold, although it has never been made there. The cheese was first made in the Midlands of England, in the town of Melton Mowbray, and the village of Stilton was a centre marketplace for cheeses of the region.
Stilton is made from pasteurised milk, which is poured into an open vat. Acid-forming bacteria, a milk-clotting agent, and Penicillium roqueforti (blue mould spores) are added to the milk. The blue mould spores are essential to give the cheese its famous veining. Once the curds have formed, the liquid whey is removed, and the curds are left to drain overnight. The curds are then divided and transferred into hoops or moulds, where they are left to drain for several days. The hoops of Stilton are turned regularly to allow an even distribution of moisture throughout the cheese.
After five or six days, the hoops are removed, and each cheese roundel is sealed to keep air out. The manufacturing and ripening process takes around nine to twelve weeks. Once the cheese has matured, it must be graded by a highly skilled expert, who uses a cheese iron to take a core from the roundel. Based on its smell, taste, appearance, and texture, the grader decides if it can be sold as Stilton or simply as 'blue cheese'.
The Surprising Visual Guide to an Ounce of Blue Cheese
You may want to see also
It is unsuitable for those allergic to penicillin
The crust of Stilton blue cheese is formed naturally during the aging process and is edible. However, it is unsuitable for those allergic to penicillin.
Stilton blue cheese gets its distinctive blue veins from the addition of Penicillium roqueforti, a type of mould. This mould is from the same family as the mould that produces the antibiotic penicillin, which is made from the fungus Penicillium chrysogenum. While the strains of mould used in cheese and antibiotics are different, it is possible to be allergic to both.
For those allergic to penicillin, it is important to exercise caution when consuming blue cheeses like Stilton. While some people with a penicillin allergy may be able to eat Stilton without issue, others may experience an allergic reaction. In some cases, an allergic reaction to blue cheese in individuals with a penicillin allergy can be severe. Therefore, it is recommended that those with a penicillin allergy avoid consuming blue cheeses altogether to eliminate the risk of an allergic reaction.
It is worth noting that allergic reactions to penicillin may be overreported, and some individuals may have been diagnosed with a penicillin allergy when they are actually allergic to other types of antibiotics. Additionally, only 20% of people who believe they are allergic to penicillin actually are. As such, individuals with a suspected penicillin allergy should seek medical advice before consuming blue cheeses like Stilton.
Blue Cheese Consumption: A Concern for Penicillin Allergics?
You may want to see also
Frequently asked questions
Yes, the rind of Stilton blue cheese is edible. It forms naturally during the aging process and is typically stronger than the rest of the cheese.
The blue veins in Stilton cheese are created by piercing the crust with stainless steel needles, allowing air to enter the core and promoting the growth of blue veins.
Stilton cheese was first marketed by Cooper Thornhill, owner of the Bell Inn in the village of Stilton, Huntingdonshire, in 1730. The blue cheese was made in Melton Mowbray but sold in the shops of Stilton.
