Kamil Perry
Blue Stilton is a semi-soft, creamy, and pungent cheese known for its blue-green veins. The blue veins in Stilton cheese are created by piercing the crust of the cheese with stainless steel needles, allowing air into the core. The veins are the result of mould, typically Penicillium Roqueforti, being added during the production process. The cheese then ages for 60 to 90 days.
| Characteristics | Values |
|---|---|
| Reason for blue veins | Piercing the crust of the cheese with stainless steel needles allows air into the core, creating blue veins |
| Type of cheese | Semi-soft, creamy, and pungent cheese |
| Colour of veins | Blue-green, blue-grey, or blue |
| Mould type | Penicillium roqueforti, Penicillium glaucum |
| Flavour | Salty, sharp, sweet, pungent, earthy, nutty, spicy |
| Texture | Crumbly, smooth, creamy |
| Milk type | Pasteurised cow's milk |
| Manufacturing and ripening process | 9-12 weeks |
| Region | Derbyshire, Leicestershire, Nottinghamshire |
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What You'll Learn
- Blue veins are created by piercing the crust with steel needles
- Penicillium Roqueforti mould is added to create the blue veins
- Air is allowed to enter the body of the cheese, facilitating mould growth
- The blue veins give Stilton its unique flavour
- The veins are created during the manufacturing and ripening process
Blue veins are created by piercing the crust with steel needles
Blue Stilton is a variety of the English cheese Stilton, which is produced in the three counties of Derbyshire, Nottinghamshire, and Leicestershire. It is characterised by its blue veins, radiating from the centre to the periphery, and its pungent aroma. The blue veins are created by piercing the crust of the cheese with stainless steel needles, allowing air into the core. This process is done after the cheese has been aged for around five weeks. The piercing enables the blue veins to breathe and grow, and the manufacturing and ripening process takes a further nine to twelve weeks.
The blue veins in Blue Stilton are the result of mould, typically Penicillium Roqueforti, being added during the production process. This mould is safe to consume and gives the cheese its signature blue-green markings. The mould spores contribute to the complex flavour of the cheese, providing a contrast to its creamy base. The mould is added to the milk, along with a starter culture, which contains bacteria and enzymes to convert the lactose in the milk into lactic acid. This addition of the starter culture lowers the pH of the milk and prepares it for the next step in the cheesemaking process.
The process of creating Blue Stilton has remained largely unchanged since it was first produced. Fresh pasteurised milk is poured into large vats, followed by a blend of cultures and rennet. A special type of yeast is also added to the mixture, allowing the mould to develop and grow more quickly. Once the milk has curdled, it is cut, separated, and left to strain. The curd is then milled, salted, and transferred into moulds. The moulds are turned daily, without compressing the curd, to foster the desired flaky texture.
After the cheese has been aged for around five weeks, it is ready for the piercing process. The steel needles used to pierce the crust allow oxygen to circulate within the cheese, facilitating the growth of the mould and resulting in the distinctive blue veins. This step is crucial in giving Blue Stilton its unique appearance and flavour profile. The piercing also contributes to the breathing and growth of the veins, enhancing the overall character of the cheese.
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Penicillium Roqueforti mould is added to create the blue veins
The blue veins in Stilton cheese are created by piercing the crust of the cheese with stainless steel needles, allowing air into the core. This process of "needling" or "poking" the cheese circulates oxygen within the cheese, facilitating the growth of mould and giving rise to the characteristic blue veins.
Penicillium Roqueforti mould is added to create these blue veins. This mould culture is introduced during the production process and is responsible for the blue-green colour and distinct flavour of the cheese. The mould spores contribute to the unique flavour profile of Stilton, adding depth and complexity to its taste. The presence of Penicillium Roqueforti mould also results in the pungent aroma associated with Blue Stilton.
The process of creating Stilton cheese involves carefully selecting and maturing the ingredients. Fresh pasteurised milk is combined with a blend of cultures, rennet, and a special yeast that promotes mould development. Once the milk has curdled, it is cut, separated, and left to strain. The curd is then milled, salted, and transferred into moulds. Workers turn the moulds daily, being careful not to compress the curd to encourage the desired flaky texture.
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 for Stilton cheese typically takes nine to twelve weeks.
The addition of Penicillium Roqueforti mould is a crucial step in creating the distinctive blue veins and complex flavour profile of Stilton cheese. This mould culture transforms the cheese into a semi-soft, creamy, and pungent delicacy, cherished by cheese connoisseurs worldwide.
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Air is allowed to enter the body of the cheese, facilitating mould growth
Blue Stilton cheese is known for its distinctive blue veins, which are created by piercing the crust of the cheese with stainless steel needles, allowing air into the core. This process, known as "needling", facilitates the growth of mould by circulating oxygen throughout the cheese.
The mould responsible for the blue veins in Stilton cheese is typically Penicillium roqueforti, a saprotrophic fungus that is added during the production process. This mould culture is added to the milk, along with a starter culture that contains bacteria and enzymes, to help convert the lactose in the milk into lactic acid. The addition of the starter culture also helps to lower the pH of the milk and prepare it for the next steps in cheesemaking.
Once the curds are formed and cut, the whey is drained, and the curds are pressed and shaped into hoops. The cheese is then pierced with steel needles to create small channels that allow air to reach the interior of the cheese. This needling process facilitates the growth of mould by providing it with the oxygen it needs to thrive.
The manufacturing and ripening process for Stilton cheese takes approximately nine to twelve weeks. During this time, the mould grows and spreads throughout the cheese, creating the characteristic blue veins. The presence of these blue veins contributes to the complex flavour and texture of Stilton cheese, making it a favourite among cheese connoisseurs.
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The blue veins give Stilton its unique flavour
The blue veins characteristic of Blue Stilton are created by piercing the crust of the cheese with stainless steel needles, allowing air into the core. This process, known as "needling", promotes the growth of mould and gives the cheese its distinctive appearance and flavour.
Blue Stilton is produced by adding Penicillium roqueforti mould to cow's milk, creating a characteristic smell and taste. This mould is safe to consume and gives the cheese its signature blue-green markings. The mould spores and oxygenation from needling contribute to the development of the blue veins, which enhance the cheese's complexity of flavours.
The blue veins in Blue Stilton create a contrast between the earthy, nutty, and spicy notes of the mould and the creamy base of the cheese. This combination sets Stilton apart from other blue cheeses, making it a favourite among cheese connoisseurs. The intensity of the flavour can vary depending on the age of the cheese, with older varieties having a more robust taste.
The process of making Blue Stilton involves carefully selecting and maturing the cheese. Fresh pasteurised milk is combined with a blend of cultures, rennet, and a special yeast that promotes mould growth. The mixture is then cut, separated, and left to strain before being milled, salted, and transferred into moulds. After a week, the cheese is pierced with steel needles to create the blue veins and then aged for around five weeks.
The unique flavour and texture of Blue Stilton have earned it the title of the "'King of English Cheeses'". It is a semi-soft cheese with a pungent aroma and a blend of sweet, savoury, and sharp flavours. The blue veins contribute to the complexity of the cheese, making each bite a delightful adventure for cheese enthusiasts.
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The veins are created during the manufacturing and ripening process
The blue veins in Stilton cheese are created by piercing the crust of the cheese with stainless steel needles, allowing air into the core. This process, known as "needling", introduces oxygen into the cheese, promoting the growth of mould and giving rise to the characteristic blue veins.
The manufacturing and ripening process of Stilton cheese is a carefully controlled and time-consuming endeavour. It begins with the selection of fresh, pasteurized milk, which is poured into large vats and combined with a blend of cultures, rennet, and a special yeast that encourages mould development. Once the milk has curdled, it undergoes cutting and separation, allowing the whey to strain off. The curd is then milled, salted, and transferred into moulds. Workers meticulously turn these moulds daily, avoiding compression to foster the desired flaky texture.
After nearly a week, the curd is carefully smoothed by hand and enters the ageing process, lasting around five weeks. At this point, the cheese is pierced with steel needles, creating channels for the blue veins to develop and expand. This needling technique is crucial for the formation and growth of the blue veins, as it facilitates oxygen circulation within the cheese.
The ripening process continues for several more weeks, with the blue veins gradually becoming more pronounced. The ageing duration contributes to the intensity of the flavour and the tanginess of the cheese. The final product boasts a rich and creamy texture, complemented by the tangy and slightly sweet taste that Stilton cheese is renowned for.
The blue veins in Stilton cheese are not just a visual feature but also contribute to its unique flavour profile. The veins are created through the careful manipulation of mould growth during the manufacturing and ripening process, making Stilton cheese a true masterpiece of cheesemaking craftsmanship.
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Frequently asked questions
The blue veins in Stilton cheese are the result of mould, typically Penicillium Roqueforti, being added during the production process.
The blue veins in Stilton are created by piercing the crust of the cheese with stainless steel needles, allowing air into the core for the mould to grow and develop its distinctive blue veins.
Yes, the blue veins in Stilton cheese are safe to eat. Although some strains of Penicillium can be harmful if consumed, the strains used to create blue cheese, Penicillium roqueforti and Penicillium glaucum, are safe to eat.
