Frederic Melton
Stilton is a well-known English cheese with a distinctive taste and texture. It is produced in two varieties: blue, which has Penicillium roqueforti added to generate a characteristic smell and taste, and white, which does not. Both have been granted the status of a protected designation of origin (PDO) by the European Commission, requiring that only such cheese produced in the three counties of Derbyshire, Leicestershire, and Nottinghamshire may be called Stilton. But what does it look like?
| Characteristics | Values |
|---|---|
| Texture | Crumbly, soft, delicate, creamy |
| Taste | Intense, rich, salty, tangy, strong, savoury, meaty, sweet, piquant |
| Colour | White, blue veins |
| Shape | Cylindrical |
| Rind | Natural, edible |
| Smell | Distinctive |
| Production location | Derbyshire, Leicestershire, Nottinghamshire |
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What You'll Learn
Blue veins and distinct flavour
The blue veins of Stilton cheese are a result of the use of saprotrophic fungi, such as Penicillium roqueforti and Penicillium glaucum. These fungi not only give Stilton its distinctive veining but also contribute to its unique flavour. The cheese is pierced with steel needles, allowing the blue veins to breathe and grow.
Stilton cheese, named after the village of Stilton in Cambridgeshire, England, is known for its strong and savoury flavour. Its taste is described as having "strong, savoury, and meaty notes and complexity of flavour along with a rich and creamy texture that nonetheless crumbles right in your mouth." The cheese has a bold, intense, and rich taste with a salty finish. Its texture is crumbly and soft, and it boasts clean flavours that are unadulterated by fillers or preservatives, making it gluten-free.
The process of making Stilton cheese involves adding a blend of cultures and rennet to fresh pasteurized milk. A special type of yeast is also included in the mixture, allowing the mould to develop and grow quickly. After 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 encourage the flaky texture. After a week, the curd is smoothed by hand and set to age for about five weeks. Then, the piercing process takes place, allowing the blue veins to develop.
Stilton cheese is a well-known and beloved variety, commonly used in cooking and paired with various foods. It is often added as a flavouring to vegetable soups, such as cream of celery or broccoli. It can also be crumbled over salads, paired with crackers, biscuits, or bread, and served with wines like barley wine or port.
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Crumbly texture
Stilton cheese is known for its crumbly texture. The cheese is made from pasteurized cow's milk, which is poured into large vats and mixed with a blend of cultures, rennet, and a special yeast to encourage the growth of mould. The milk is then cut and separated, allowing the whey to strain off. The curd is milled, salted, and transferred into moulds, which are placed on shelves and turned daily. After almost a week, the curd is smoothed by hand and set to age for around five weeks. At this stage, the cheese is pierced with steel needles to allow the blue veins to breathe and grow. The entire process, from milk to market, takes around nine weeks.
The crumbly texture of Stilton is a result of the cheese-making process, specifically the step of piercing the cheese with steel needles. This step allows air to enter the cheese and promotes the growth of blue veins, which contribute to the crumbly texture. The ageing process also plays a role in developing the texture of the cheese. Stilton is typically aged for around five weeks, during which time the cheese dries and hardens, contributing to its crumbly nature.
The crumbly texture of Stilton is considered a desirable characteristic of the cheese. It adds to the overall sensory experience of consuming the cheese, providing a unique mouthfeel and contrast to the creamy and tangy flavours. The crumbly texture also makes Stilton a versatile ingredient in various dishes. It can be crumbled over salads, adding a salty and nutty flavour. It can also be melted, although it behaves differently from other cheeses due to its crumbly texture. When melted, Stilton can be used as a flavouring in vegetable soups or as a blue cheese sauce drizzled over steak.
The texture of Stilton can vary slightly depending on the specific variety and production methods. For example, White Stilton, which does not have the Penicillium roqueforti mould introduced, may have a slightly different texture from Blue Stilton. Additionally, the use of pasteurized milk, as required by the PDO regulations, can also impact the final texture of the cheese. Overall, the crumbly texture of Stilton is a defining characteristic that contributes to its unique sensory experience and culinary applications.
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Protected Designation of Origin (PDO)
Stilton cheese, a well-known English cheese, comes in two varieties: blue and white. Both have been granted the status of Protected Designation of Origin (PDO) by the European Commission. This means that only cheese produced in the counties of Derbyshire, Leicestershire, and Nottinghamshire can be called Stilton. The village of Stilton in Cambridgeshire, where the cheese has long been sold, cannot produce Stilton cheese as it is not in one of these three permitted counties.
The PDO is a type of geographical indication of the European Union (EU) that was created in 1992. It aims to preserve the designations of origin of food products and promote their unique characteristics, which are linked to their geographical origin and traditional know-how. The use of the European or UK PDO logo is compulsory for products with this designation. The PDO logo is available in all languages of the EU, and companies are free to use it.
To qualify for a PDO, a product must have qualities and characteristics that are significantly or exclusively due to its region of production. It must be produced, processed, and prepared exclusively within that region. The protection of registered products is gradually expanded internationally through bilateral agreements between the EU and non-EU countries. This ensures that only products genuinely originating in a specific region are identified as such in commerce.
The PDO is one of three EU schemes of geographical indications and traditional specialties, along with the protected geographical indication (PGI) and the traditional speciality guaranteed (TSG). These schemes promote and protect the names of agricultural products, foodstuffs, wines, and spirits. Products registered under these schemes may be marked with the corresponding logo to help identify them. The PDO has the strongest link to the place where the products are made, as every part of the production, processing, and preparation process must take place in the specific region.
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History and origin
Stilton cheese is a classic English blue cheese made from cow's milk. It is named after the village of Stilton, now in Cambridgeshire, where it was first sold in the late 18th century. The cheese, however, cannot be made in Stilton as it is not in any of the three permitted counties: Derbyshire, Leicestershire, and Nottinghamshire.
The history of Stilton cheese can be traced back to the early 18th century. In 1724, Daniel Defoe mentioned Stilton in his "Tour through the villages of England & Wales", referring to the village as being "famous for cheese" and calling the cheese the "English Parmesan". A recipe for Stilton cheese was published in a newsletter by Richard Bradley in 1723, but no details were given on its size or shape or how long it was matured. John Lawrence, in 1726, suggested that the perfect Stilton should be "about seven inches in diameter, eight inches in height and 18 lbs in weight", indicating that some of the cheese being produced in the area was cylindrical and a similar size to that being made today.
The Bell Inn in Stilton is often credited with securing the fame of Stilton cheese. Stilton was a day's journey for those travelling north by carriage from London, and the Bell Inn provided travellers with good beer and local cheese. As travellers moved on, they carried the name and fame of the cheese with them, and demand for it grew. In 1759, Shuckburgh Ashby, the owner of Quenby Hall, set up a commercial arrangement to produce Stilton cheese for sale by the then new owner of the Bell Inn.
In 1910, the Stilton cheese-makers organised themselves to define and improve production methods, protecting the origins of the cheese. They later formed the Stilton Cheesemakers' Association (SCMA) in 1936 to lobby for regulation to protect the quality and origin of the cheese. In 1966, Stilton was granted legal protection via a certification trade mark, the only British cheese to have received that status. Since 1996, Stilton has been protected under European Law as a Protected Designation of Origin (PDO), ensuring that only cheese produced in the specified three counties may be called Stilton.
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Culinary uses
Stilton cheese is a well-known English blue cheese with a distinctive taste and crumbly, creamy texture. It is made from pasteurized cow's milk and has been granted the status of a protected designation of origin (PDO) by the European Commission, meaning it can only be produced in the counties of Derbyshire, Leicestershire, and Nottinghamshire. The cheese takes its name from the village of Stilton in Cambridgeshire, where it has long been sold.
Stilton cheese has a range of culinary uses due to its unique flavour and texture. Its intense, rich, and complex taste has a creamy and nutty opening, followed by a salty finish. Its texture is crumbly and soft, making it perfect for adding to various dishes.
One popular use of Stilton cheese is as a flavouring for vegetable soups, such as cream of celery or broccoli. It can also be crumbled over salads, paired with honey, walnuts, and sliced apples on a cheese board, or simply enjoyed with crackers, biscuits, or bread. For a classic British combination, Stilton can be served with a barley wine or port, although it also pairs well with sweet sherry or Madeira wine.
Stilton can also be used to make a blue cheese sauce, which can be drizzled over steak, or added to pastas and risottos. Its unique flavour and texture can enhance many dishes, both savoury and sweet. When cooking with Stilton, it is important to consider the shape when cutting, as the taste may differ depending on where you cut it.
Additionally, the rind of Stilton cheese is edible, which is not the case for all cheeses. The rind forms naturally during the aging process and can be enjoyed along with the rest of the cheese.
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Frequently asked questions
Stilton cheese has a beautiful interior, streaked like marble, with blue veins and a natural rind. The texture is crumbly and soft, and the colour is white.
Stilton cheese has a strong, savoury and meaty taste with a rich and creamy texture that crumbles in your mouth. The taste is complex, opening with creamy and nutty specks, followed by a salty finish.
Fresh pasteurized milk is poured into large vats along with a blend of cultures, rennet and a special type of yeast. 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. The moulds are placed on shelves and turned daily, without compressing the curd. After almost a week, the curd is smoothed by hand and set to age for around five weeks. The cheese is then pierced with steel needles, allowing the blue veins to breathe and grow. After nine weeks, the cheese is sent out to shops.
Stilton cheese can be traced back to the early 18th century and the recipe has changed quite a bit since then. It is named after the village of Stilton, now in Cambridgeshire, and was first served at the Bell Inn in the village. The owner, Cooper Thornhill, discovered the cheese in 1730 and made a business arrangement to grant the inn exclusive marketing rights.
