Bushra Griffith
Blue Stilton cheese is a variety of cheese known for its bold blue mold veining and distinctive, complex flavour. It is made from pasteurized cow's milk and has a rich, creamy texture with a crumbly, slightly tangy taste. The finest Stilton has a subtle, yeasty sweetness and a salty, nutty finish. The cheese is produced in only three counties of England and has a unique aging process that contributes to its high cost. The longer the cheese is aged, the more intense its flavour becomes.
| Characteristics | Values |
|---|---|
| Flavour | Rich, Mellow, Tangy, Salty, Sweet, Bold, Yeasty, Nutty, Earthy |
| Texture | Creamy, Crumbly, Soft, Divine |
| Appearance | Blue veins, Streaked like marble |
| Smell | Pungent |
| Taste Indication | The finest Stilton is the creamiest |
| Pairing | Port Wine, Sherry, Walnuts, Crackers, Biscuits, Bread, Salad, Apples, Honey, Pears |
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What You'll Learn
- Blue Stilton is made from pasteurized cow's milk sourced from local farms
- The cheese gets its blue colour from the addition of blue mould spores to the milk
- The finest Blue Stilton is creamy with a salty, nutty finish
- It is traditionally paired with sherry, port wine, walnuts, crackers, biscuits, and bread
- The longer the cheese is aged, the more intense and developed its flavour becomes
Blue Stilton is made from pasteurized cow's milk sourced from local farms
Blue Stilton is a semi-soft cheese made from pasteurized cow's milk sourced from local farms in the Midlands of England. The process of making this famous blue cheese starts by adding rennet and cheese cultures to the milk, creating curds. The curds are then cut into small pieces and stirred gently. Once the curds have formed, the liquid whey remaining is removed, and the curds are left to drain overnight. The cheese is then formed into a cylindrical shape and allowed to develop its own coat or crust.
At around six weeks of age, the cheese is pierced with stainless steel needles to allow air to enter the body of the cheese and enable the growth of its famed blue veins. These blue veins are a result of the addition of blue mold spores to the milk, typically "penicillium roqueforti". At nine weeks, each cheese weighs about seventeen pounds and is ready to be sold, but not before it is graded by an experienced grader who visually inspects and smells a plug of the cheese extracted with a cheese iron.
Blue Stilton has a rich and creamy texture with a crumbly and slightly tangy taste. Its bold and complex flavor profile is characterized by a combination of creaminess and saltiness, with nutty and earthy notes. The cheese's flavor intensifies as it ages, resulting in a higher price tag.
Blue Stilton is a versatile cheese that can be enjoyed in a variety of ways. It is often crumbled over salads, melted into sauces, or paired with crackers, biscuits, bread, walnuts, apples, and honey. It is traditionally enjoyed with a glass of sherry or port wine.
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The cheese gets its blue colour from the addition of blue mould spores to the milk
Blue Stilton cheese is a well-known and delicious British cheese with a distinctive taste and texture. It is the only British cheese to have a Certification Trade Mark and an EU Protected Name. The cheese gets its blue colour from the addition of blue mould spores to the milk. The basic recipe for blue cheese starts like any other cheese, but blue mould spores are added to the milk. Penicillium roqueforti (blue mould spores) are added to the vat of fresh pasteurized milk, along with acid-forming bacteria (starter cultures) and a milk clotting agent (such as rennet). Once the curds have formed, the liquid whey is removed, and the curds are left to drain overnight.
After about six weeks, when the cheese has formed the traditional Stilton crust, it is pierced with stainless steel needles to allow air to enter the body of the cheese, facilitating the growth of the famed blue veins. The piercing of the cheese is necessary because mould needs air to grow. At about nine weeks old, the cheese is ready to be sold, but before this can happen, it must be graded. This is done by using a cheese iron to bore into the cheese and extract a plug, which is then visually inspected and smelt by an experienced grader.
The addition of blue mould spores to the milk gives Stilton its characteristic blue veins, which radiate from the centre to the periphery. These blue veins contribute to the complex, unique flavour profile of the cheese, providing a contrast to the creamy base. The finest Stilton has a rich and mellow flavour with a pungent aftertaste, along with a creamy, crumbly texture and a salty, nutty finish.
The way to judge the quality of Stilton is by its creaminess, rather than by how blue it is. It is traditionally paired with sherry or port wine and enjoyed with walnuts, crackers, biscuits, and bread.
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The finest Blue Stilton is creamy with a salty, nutty finish
Blue Stilton is a classic variety of cheese known for its bold blue mould veining. It has a robust flavour and a tangier taste compared to its white counterpart. The finest Blue Stilton is creamy with a salty, nutty finish. Its rich and creamy texture, coupled with its crumbly and slightly tangy taste, is a delight for cheese enthusiasts.
The cheese is made from locally produced pasteurized cow's milk. It is made in a cylindrical shape and allowed to form its own coat or crust. The blue veins running through the cheese contribute to its complex flavour, providing a delightful contrast to the creamy base. The blue veins are the result of piercing the cheese with stainless steel needles to allow air to enter the body of the cheese and facilitate the growth of the famed blue veins.
The process of making Blue Stilton starts by adding rennet and cheese cultures to the milk, creating curds. The curds are then cut into small pieces and gently stirred. The liquid whey is removed, and the curds are allowed to drain overnight. The cheese undergoes a unique ageing process, which contributes to its high cost. The longer the cheese is aged, the more intense and developed its flavour becomes.
Blue Stilton is versatile in the kitchen and can be enjoyed on its own or added to various dishes such as salads, pasta, sauces, and soups. It is often crumbled or melted, allowing its rich flavour to infuse into the dish. It is traditionally paired with sherry, port wine, walnuts, crackers, biscuits, and bread. Honey, walnuts, and sliced apples complement the nuances of the cheese perfectly on a cheese board.
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It is traditionally paired with sherry, port wine, walnuts, crackers, biscuits, and bread
Blue Stilton is traditionally paired with sherry or port wine, as well as walnuts, crackers, biscuits, and bread. The cheese is often crumbled or melted, which allows its rich flavour to infuse into dishes.
When it comes to drinks, port wine is a classic choice to accompany Blue Stilton. The rich and creamy texture of the cheese, along with its crumbly and slightly tangy taste, pairs beautifully with the sweet and fortified flavours of port. Similarly, sherry, with its range of dry to sweet varieties, can offer a delightful contrast to the cheese's salty and nutty notes.
For those who enjoy a more savoury experience, pairing Blue Stilton with walnuts is a traditional option. The crunchy texture of walnuts provides a nice contrast to the creaminess of the cheese, while their earthy and subtly sweet flavours enhance the complexity of the Stilton's taste profile.
As a versatile cheese, Blue Stilton can also be enjoyed with simple crackers, biscuits, or bread. These neutral bases allow the unique flavours of the cheese to shine through, whether it's the subtle sweetness, the salty tang, or the bold blue veins that you're craving.
Additionally, Blue Stilton is an excellent choice for crumbling over salads or enhancing the flavour of pasta, sauces, or soups. Its strong and distinct flavour means that a little goes a long way, so even a small amount can elevate a dish.
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The longer the cheese is aged, the more intense and developed its flavour becomes
The ageing process of Stilton cheese is a significant factor in developing its flavour profile. The longer it ages, the more intense and nuanced its flavour becomes.
Stilton cheese, named after the village of Stilton in the Midlands of England, is renowned for its unique and complex flavour profile. The ageing process plays a crucial role in developing and intensifying these flavours. The cheese is produced from pasteurized cow's milk sourced from local farms in Leicestershire, Nottinghamshire, and Derbyshire.
The ageing process of Stilton cheese is carefully monitored to ensure the development of its distinctive flavour. During this time, the cheese's texture also transforms from semi-soft to a crumbly, almost soft consistency. The ageing process can be tailored to achieve specific flavour profiles, with longer ageing resulting in a more intense and robust flavour.
The process of ageing Stilton cheese involves a unique set of techniques. Initially, the cheese is pierced with stainless steel needles when it is about six weeks old. This process allows air to enter the body of the cheese, facilitating the growth of the famous blue veins characteristic of Stilton. At nine weeks of age, the cheese typically weighs about seventeen pounds and is ready for grading and potential sale.
The ageing process continues to impact the flavour even after the cheese is sold. The cheese is often allowed to age further, intensifying its flavours and making it a versatile ingredient in various dishes. The ageing process is a key factor in determining the price of Stilton cheese, with longer-aged cheeses commanding a higher price tag due to their more complex and intense flavours.
In summary, the ageing process of Stilton cheese is a critical aspect of its production, impacting both flavour and texture. The longer the cheese is aged, the more intricate and intense its flavour becomes, making it a sought-after ingredient in the culinary world.
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Frequently asked questions
Blue Stilton cheese has a rich and creamy texture, with a crumbly and slightly tangy taste. It has a complex and unique flavor profile, with a hint of earthiness and notes of blue mold. The cheese is also described as having a bold, robust flavor with a salty, nutty finish.
Blue Stilton cheese gets its blue veins from the addition of blue mold spores to the milk. The cheeses are then pierced with stainless steel needles to allow air to enter, facilitating the growth of the famed blue veins.
Blue Stilton cheese is a versatile cheese that can be enjoyed in a variety of dishes. It is commonly crumbled over salads, melted on burgers, or added to pastas and sauces. It can also be enjoyed on its own, paired with sherry, port wine, walnuts, crackers, biscuits, or bread.
