Andy Montoya
Stilton is a famous English blue cheese, known for its strong smell and taste. It is made from pasteurized cow's milk and has a distinctive cylindrical shape and delicate blue veins. To be labelled as Stilton, the cheese must be produced in one of three counties in England and follow a strict code. The high quality and specific requirements for production may contribute to the expense of Stilton cheese.
Why is Stilton Blue Cheese Expensive?
| Characteristics | Values |
|---|---|
| Production | Can only be produced in three counties: Derbyshire, Leicestershire, and Nottinghamshire |
| Ingredients | Made from pasteurized cow's milk, without fillers or preservatives |
| Taste | Strong, salty, and moldy |
| Texture | Firm, crumbly, and smooth |
| Demand | High demand as one of the most famous cheeses in England and well-known internationally |
| Exclusivity | Strict production code and protected designation of origin (PDO) status |
| Versatility | Can be eaten in many ways: with celery or pears, as a flavoring for soups, with crackers or bread, or as a spread |
| Pairing | Traditionally paired with barley wine or port, but also goes well with sweet sherry or Madeira wine |
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What You'll Learn
Strict production rules
The traditional recipe for Stilton cheese calls for pasteurised cow's milk and animal rennet, making it unsuitable for vegetarians. The cheese is known for its strong smell and taste, with delicate blue veins radiating from its centre. It has a distinctive cylindrical shape and a crust that forms naturally during the ageing process. The rind of Stilton cheese is edible, which sets it apart from some other cheeses.
The production of Stilton cheese is closely linked to specific geographical locations, with the name "Stilton" itself derived from the village of Stilton in Cambridgeshire, where the cheese has been historically sold. However, due to the PDO restrictions, Stilton cheese cannot be produced in this village today as it is not located in one of the three permitted counties. This restriction has been a subject of debate, with applications to amend the PDO to include the village of Stilton being rejected in recent years.
The strict production rules for Stilton cheese, including the PDO requirements, contribute to the cheese's high price and distinctive characteristics. These rules ensure the quality and authenticity of Stilton cheese, maintaining its reputation as one of the most famous English cheeses and well-known blue cheeses worldwide.
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High customer demand
One of the reasons for the high price of Stilton cheese is its high demand among customers. Stilton is one of the most famous cheeses in England and one of the more well-known blue cheeses globally. It is best known for its strong smell and taste, with a moderately salty, buttery, and mouldy flavour. Its delicate blue veins radiate from the centre of the cheese, giving it a distinct look. It is commonly added as a flavouring to vegetable soups, such as cream of celery or broccoli, and is often eaten with celery, pears, apples, figs, and nuts. It can also be used to make a blue cheese sauce to be served with steak or crumbled over a salad.
The cheese is traditionally eaten at Christmas and is often paired with barley wine or port. In the past, it was common to scoop a hollow in the centre of a Stilton cheese and pour port wine into it, although this practice is now deprecated. Nonetheless, this combination is now marketed in screw-topped tubes "like toothpaste".
Stilton's popularity is also due to its clean, gluten-free flavours, which are unadulterated by fillers or preservatives. Its traditional recipe, which includes animal rennet, makes it unsuitable for vegetarians. The cheese also has a unique production process and is made according to a strict code. To be labelled as Stilton, the cheese may only be produced in three counties: Derbyshire, Leicestershire, and Nottinghamshire, and must use exclusively locally produced and pasteurised milk.
The high demand for Stilton cheese, driven by its unique taste, versatility, and strict production standards, contributes to its high price.
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Cost of ingredients
The cost of ingredients is a significant factor in the pricing of Stilton cheese. To be labelled as "Blue Stilton" in the EU, the cheese must be made in Derbyshire, Leicestershire or Nottinghamshire, and use exclusively locally produced and pasteurised milk. The traditional recipe also calls for animal rennet, making it unsuitable for vegetarians.
The use of local milk and the requirement to produce the cheese in specific counties may increase the cost of ingredients, as there are limitations on the supply of milk. The strict regulations on the production of Stilton cheese, which require the use of local milk and production in specific counties, ensure the quality and authenticity of the cheese, but may also contribute to higher ingredient costs.
In addition, the use of animal rennet in the traditional recipe may also impact the cost of ingredients. Animal rennet is derived from the stomachs of calves, lambs, or kid goats, and it is used as a coagulating agent in cheese-making. It is a expensive ingredient, and its inclusion in the traditional Stilton recipe may contribute to the overall cost of ingredients.
The type of milk used in Stilton cheese may also have an impact on the cost of ingredients. Stilton is made with pasteurised cow's milk, which must be sourced locally according to the regulations. The requirement to use local milk may increase the cost, as cheese-makers are limited in their choice of suppliers.
The specific fungi used in Stilton cheese production may also be a factor in the cost of ingredients. Stilton gains its blue veins and distinct flavour from the use of saprotrophic fungi, such as Penicillium roqueforti and Penicillium glaucum. These fungi are essential to the characteristic taste and appearance of Stilton, and their inclusion may contribute to the overall cost of ingredients.
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Specialist equipment
To make Stilton cheese, specialist equipment is required, including moulds to shape the cheese into the traditional cylindrical form. The cheese is also wrapped and sealed in specialist cheese paper to preserve its freshness during transit.
The process of making Stilton cheese also requires specialist equipment to pasteurise the milk. This process involves heating the milk to a specific temperature to kill any harmful bacteria and prevent spoilage. In addition, the cheese must be stored and aged using specialist equipment to control temperature and humidity, ensuring the development of the characteristic blue veins and flavour.
Furthermore, the addition of Penicillium roqueforti, a type of saprotrophic fungus, requires careful cultivation and inoculation techniques to achieve the desired flavour and texture. This may involve using specialised equipment for precise measurement and control of the cheese-making environment.
The equipment used in the production of Stilton cheese is designed to meet strict standards and regulations. These standards, such as the protected designation of origin (PDO) status granted by the European Commission, ensure that only cheese produced in specific counties of Derbyshire, Leicestershire, and Nottinghamshire can be labelled as Stilton.
The use of specialist equipment in the production of Stilton cheese contributes to the overall cost and ensures the consistent quality and distinctive characteristics of this famous English cheese.
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Transportation and storage
The perishable nature of Stilton cheese also necessitates careful and prompt transportation to ensure freshness and quality upon delivery. Retailers and distributors of Stilton cheese often emphasise the inclusion of thermal packaging and ice packs to maintain the appropriate temperature during transit. This specialised packaging adds to the cost of transportation and ensures that the product arrives in optimal condition.
Proper storage conditions are essential to preserve the flavour, texture, and longevity of Stilton cheese. It is recommended to store the cheese in special cheese paper or airtight packaging to maintain freshness and prevent spoilage. Adequate refrigeration is also necessary, as Stilton cheese is best enjoyed at room temperature, so proper storage ensures it reaches the desired temperature without compromising its quality.
The transportation and storage requirements of Stilton cheese contribute to the overall expense of the product. The need for specialised packaging, temperature control, and prompt delivery all influence the final price of the cheese. These factors ensure that Stilton cheese arrives at its destination in prime condition, maintaining its reputation for quality and freshness.
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Frequently asked questions
Stilton blue cheese is made almost entirely from pasteurized cow's milk, with clean, gluten-free flavors unadulterated by fillers or preservatives. It is also made according to a strict code and can only be produced in three counties in England.
Stilton is considered to have a unique flavor and texture among blue cheeses. It is famous for its strong smell and taste, with a moderately salty, moldy flavor and a buttery texture.
Unlike some other blue cheeses, Stilton has a rind that is edible. It is also firmer and slightly crumbly, yet smooth and buttery, making it perfect for spreading on toasted French baguettes.
Stilton blue cheese is often eaten with celery or pears, or added as a flavoring to vegetable soups. It is commonly served with various crackers, biscuits, or bread and paired with a barley wine or port.
No, traditional versions of Stilton cheese are not suitable for vegetarians as they are made with animal rennet. However, vegetarian alternatives may be available.
