Frederic Melton
Stilton is a semi-soft blue cheese made from pasteurized cow's milk. It is one of the most famous types of blue cheese and originates from England. The cheese takes its name from the village of Stilton, now in Cambridgeshire, where it has long been sold, but it cannot be made there because it is not in any of the three permitted counties: Derbyshire, Leicestershire and Nottinghamshire.
| Characteristics | Values |
|---|---|
| Type of Cheese | Blue Cheese |
| Place of Origin | England |
| Ingredients | Pasteurized Cow's Milk, Rennet, Cheese Cultures, Salt |
| Texture | Semi-soft, Creamy, Tangy Blue Veins, Spreadable, Crumbly |
| Flavor | Rich, Salty, Sharp, Tangy, Nutty |
| Aging Process | Minimum of three months |
| Shelf Life | Several weeks to a couple of months when refrigerated at 35-45°F (2-7°C) |
| Production Locations | Derbyshire, Leicestershire, Nottinghamshire |
| Production Requirements | Must use locally produced and pasteurized milk |
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What You'll Learn
Cow's milk
Stilton cheese is made from cow's milk. It is a semi-soft cheese with a rich, creamy texture and tangy blue veins. The cheese is known for its distinctive taste and texture, and is often crumbled or melted to infuse its flavour into dishes.
The process of making Stilton cheese starts by adding rennet and cheese cultures to the milk, creating curds. These curds are then cut into small pieces and gently stirred, before being further drained and pressed to remove excess moisture. The curds are then salted and transferred into moulds. Workers turn the moulds daily, ensuring they never 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.
Once the cheese has aged, it is pierced with stainless steel needles to facilitate the growth of blue mould. This process is what gives Stilton its characteristic blue veins. The blue mould is created by the addition of Penicillium roqueforti, a type of saprotrophic fungi. The cheese is then aged for a minimum of three months, during which time it develops its distinct flavours and textures.
Stilton cheese is named after the village of Stilton in Cambridgeshire, England, where it has long been sold. However, due to its PDO (Protected Designation of Origin) status, Stilton cheese can only be produced in certain areas of England, specifically the counties of Derbyshire, Leicestershire, and Nottinghamshire. This means that, ironically, Stilton cheese cannot actually be made in the village of Stilton, as it is not located in any of the three permitted counties.
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Penicillium roqueforti
In the context of cheese-making, P. roqueforti is added to Stilton to generate its characteristic smell, taste, and blue veins. It is a secondary starter culture that contributes to the distinct flavour and colour of the final product. The fungus is well-adapted to the conditions during blue cheese manufacture, including low oxygen levels and temperatures.
P. roqueforti is responsible for the production of both proteolytic and lipolytic enzymes, which soften the curd and produce the desired body and texture in the cheese. It also produces volatile and non-volatile aroma compounds, with methylketones being the most abundant.
While P. roqueforti is commonly used in the cheese industry, it is important to note that it can produce harmful secondary metabolites, such as alkaloids and mycotoxins, under certain growth conditions. Some of these metabolites, like PR-toxin and roquefortine C, can be toxic and may pose a problem for human health. However, the levels of these toxins in cheese are typically too low to cause toxic effects and are deemed a negligible risk.
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Rennet
The traditional recipe for Stilton uses animal rennet, which means it is not suitable for vegetarians. However, vegetarian rennet can be derived from sources such as fungi, yeast, and bacteria. These microbial sources can be used to create vegetarian alternatives to animal rennet, which function in the same way as their animal-derived counterparts.
The process of making Stilton cheese involves adding rennet and cheese cultures to pasteurised cow's milk, creating curds. The curds are then cut into small pieces and gently stirred. They are further drained and pressed to remove excess moisture. After that, the cheese is pierced with stainless steel needles to facilitate the growth of blue mould.
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Curds
To make Stilton cheese, pasteurized cow's milk is sourced from local farms. Rennet and cheese cultures are added to the milk, which creates curds. The curds are then cut into small pieces and gently stirred. They are further drained and pressed to remove excess moisture.
The curds are then milled and salted before being 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 developing. 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 stainless steel needles to facilitate the growth of blue mould. After nine weeks, the cheese is ready to be sent out to shops.
The curds should be loosely packed into the moulds, with the weight being just enough to compensate for a full-size Stilton, which is about 5 lbs. After filling the moulds, the curds are turned several times in the mould during the first hour, then twice a day for the next few days. After 3-5 days at 70°F, the mould is removed, and the curds are wrapped in cloth for the next 5 days. The cloth is then removed, and the curds are moved to an ageing room at 54-60°F and 85% RH.
On day 10, the bandage is removed, and the curds are pierced with needles to create holes for the blue mould to breathe and grow. Between weeks 3-5, the cheese is still quite moist and gives off some very strong aromas.
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Piercing
Once the curds have been cut into small pieces, stirred, and drained, the mixture is ready to be moulded and pierced. The curds are loosely packed into moulds, with the weight just enough to compensate for a full-size Stilton (around 5 lbs). The moulds are then turned several times within the first hour, and then twice a day for the next few days.
After around 3-5 days, the mould is removed and the cheese is wrapped in cloth for another 5 days. After this, the cloth is removed and the cheese is moved to an ageing room. Around 10 days after moulding, holes are punched into the cheese using a 1/8" needle, with around one hole every inch throughout the top and bottom of the cheese. This process of piercing is essential to the development of Stilton's characteristic blue veins. The piercing allows the blue veins to breathe and grow, facilitating the growth of blue mould.
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Frequently asked questions
Stilton cheese is made from pasteurized cow's milk sourced from local farms in the midlands of England.
The process of making Stilton cheese involves adding rennet and cheese cultures to milk, creating curds. The curds are then cut into small pieces, salted, and transferred into molds. After a week, the curd is smoothed by hand and set to age for around five weeks. The cheese is then pierced with needles to allow the blue veins to breathe and grow.
Blue Stilton has Penicillium roqueforti added to generate a characteristic smell and taste, while White Stilton does not. Blue Stilton is also stronger in flavor and has a crumbly texture, whereas White Stilton is milder and lacks the blue veining.
The village of Stilton, now in Cambridgeshire, has long been associated with the sale of Stilton cheese, but the cheese cannot be made there as it is not one of the three permitted counties (Derbyshire, Leicestershire, and Nottinghamshire). The first person to market Blue Stilton cheese was Cooper Thornhill, who discovered the cheese in Leicestershire in 1730.
