Bushra Griffith
White Stilton is an English cheese that is produced without the addition of Penicillium roqueforti, which is the mould that gives Blue Stilton its distinctive smell, taste and blue veining. White Stilton is aged for four weeks and has a light, fresh flavour and crumbly texture. It is a great alternative to feta cheese and can be used in cheesecakes or as a dessert topped with figs and drizzled with honey.
| Characteristics | Values |
|---|---|
| Texture | Crumbly |
| Flavour | Light, fresh |
| Ageing | Four weeks |
| Alternative to | Feta cheese |
| Pairing | Pinot Grigio |
| Mould | No Penicillium roqueforti |
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What You'll Learn
- White Stilton is made without the addition of Penicillium roqueforti, which is what gives Blue Stilton its distinctive smell and taste
- White Stilton is aged for four weeks and has a light, fresh flavour and crumbly texture
- White Stilton is a great alternative to feta cheese
- White Stilton is delicious used in cheesecakes, or as a quick and easy dessert topped with figs and drizzled with honey
- White Stilton is a good match for Pinot Grigio
White Stilton is made without the addition of Penicillium roqueforti, which is what gives Blue Stilton its distinctive smell and taste
White Stilton is a variety of English cheese. It is made without the addition of Penicillium roqueforti, which is what gives Blue Stilton its distinctive smell and taste. White Stilton is aged for four weeks and has a light, fresh flavour and crumbly texture. It is a great alternative to feta cheese and can be used in cheesecakes, or as a dessert topped with figs and drizzled with honey. It pairs well with Pinot Grigio.
Penicillium roqueforti is a type of mould that is added to Blue Stilton to give it its characteristic smell and taste. The mould grows during the ageing process and creates the blue veins that are associated with Blue Stilton. White Stilton, on the other hand, does not have this mould introduced into it, which is why it lacks the blue veining and distinctive flavour of its blue counterpart.
The addition of Penicillium roqueforti to Blue Stilton is what gives it its unique flavour profile. The mould grows during the ageing process and breaks down the cheese's curds, creating a range of flavour compounds. These compounds contribute to the strong, tangy, and slightly spicy flavour that is characteristic of Blue Stilton. White Stilton, without the addition of this mould, has a milder, more acidic flavour that some may find bland in comparison.
White Stilton is often recommended as an alternative to Blue Stilton for those who do not enjoy the strong flavour of blue cheese. It has a similar texture to Blue Stilton but without the bleu flavour that some find off-putting. White Stilton is also a good option for those who are looking for a more affordable option, as it is typically less expensive than Blue Stilton.
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White Stilton is aged for four weeks and has a light, fresh flavour and crumbly texture
White Stilton is an English cheese, aged for four weeks, with a light, fresh flavour and a crumbly texture. It is a great alternative to feta cheese and can be used in cheesecakes, or as a quick and easy dessert topped with figs and drizzled with honey. It pairs well with Pinot Grigio.
White Stilton is produced without the addition of Penicillium roqueforti, which is added to the blue variety of Stilton to give it its characteristic smell and taste. Both varieties have been granted the status of a protected designation of origin (PDO) by the European Commission, requiring that only cheese produced in the three counties of Derbyshire, Leicestershire and Nottinghamshire may be called Stilton.
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 the village is not in one of the three permitted counties. The modern Stilton cheese shape and style is credited to Frances Pawlett (or Paulet), a cheesemaker of Wymondham, Leicestershire, in the 1720s.
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White Stilton is a great alternative to feta cheese
White Stilton is a good option for those who do not like the taste of blue cheese but enjoy the texture of Stilton. It is also a good choice for those who find the mould in blue cheese unappealing. The mould in blue cheese, Penicillium roqueforti, gives it a unique flavour profile, but some people prefer the milder taste of White Stilton.
White Stilton is also a versatile cheese that can be used in a variety of dishes. As mentioned, it is excellent in cheesecakes, but it can also be used in other sweet dishes, such as desserts topped with fruit and honey. It can also be paired with wine, either a sweet wine like sherry or Madeira, or a dry white like Pinot Grigio.
In addition, White Stilton has the status of a protected designation of origin (PDO) by the European Commission, which means that only cheese produced in the three counties of Derbyshire, Leicestershire and Nottinghamshire may be called Stilton. This ensures the quality and authenticity of the cheese.
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White Stilton is delicious used in cheesecakes, or as a quick and easy dessert topped with figs and drizzled with honey
White Stilton is a variety of English cheese that is produced without the addition of Penicillium roqueforti, which is the mould that gives Blue Stilton its distinctive smell, taste and blue veining. White Stilton is aged for four weeks and has a light, fresh flavour and crumbly texture. It is a great alternative to feta cheese and is delicious used in cheesecakes, or as a quick and easy dessert topped with figs and drizzled with honey. Pinot Grigio is the perfect wine to accompany this dessert.
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White Stilton is a good match for Pinot Grigio
White Stilton is a variety of English cheese, produced without the addition of Penicillium roqueforti, which gives the more common Blue Stilton its distinctive smell, taste and blue veining. White Stilton is aged for four weeks and has a light, fresh flavour and crumbly texture. It is a good match for Pinot Grigio, as well as being a great alternative to feta cheese. It can be used in cheesecakes, or as a dessert topped with figs and drizzled with honey.
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Frequently asked questions
White Stilton is a variety of English cheese that is produced without the addition of Penicillium roqueforti, which gives Blue Stilton its distinctive smell and taste.
White Stilton is aged for four weeks and has a light, fresh flavour and crumbly texture. It is made in the three counties of Derbyshire, Leicestershire and Nottinghamshire.
White Stilton has a light, fresh flavour and is a great alternative to feta cheese. It is delicious used in cheesecakes, or as a quick and easy dessert topped with figs and drizzled with honey.
Blue Stilton has Penicillium roqueforti mould introduced into it, which gives it its distinctive blue veining and flavour profile. White Stilton does not have this mould added, so it is less strong in flavour and does not have the blue veins.
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