Stilton

UK Stilton (Sign2)

Blue Stilton 03

Stilton is a type of cheese that is known for its strong flavor and distinctive blue veins. Originating from England, it is one of the country's best-known cheeses and is often referred to as the "King of Cheeses." Stilton is protected by a Protected Designation of Origin (PDO) status, meaning that it can only be produced in the three counties of Derbyshire, Leicestershire, and Nottinghamshire from local milk. The cheese must also be made according to a strict code of practice to be sold under the Stilton name.

History

The history of Stilton cheese dates back to the early 18th century. It is named after the village of Stilton, located in Cambridgeshire, where it was first sold to travelers on the Great North Road. However, the cheese itself was never made in Stilton, as the village was not located within the designated counties that later received PDO status for Stilton cheese production. The original recipe is said to have been developed in the nearby town of Melton Mowbray, which is within one of the counties where Stilton can now be legally produced.

Types of Stilton

There are two main types of Stilton cheese: Blue Stilton and White Stilton.

Blue Stilton

Blue Stilton is the more famous of the two, known for its rich and tangy flavor and the blue veins that run throughout the cheese. These veins are created by piercing the cheese with stainless steel needles during the aging process, allowing air to enter and the Penicillium roqueforti mold to develop. Blue Stilton must be aged for a minimum of nine weeks.

White Stilton

White Stilton is the younger, less mature version of the cheese, without the blue veining. It has a milder flavor and crumbly texture. White Stilton often serves as a base for blending with various fruits like apricots, cranberries, and ginger, creating a range of flavored cheeses.

Production Process

The production of Stilton cheese involves a specific process that includes the use of pasteurized cow's milk. The milk is inoculated with lactic acid bacteria and Penicillium roqueforti spores before being set with rennet. The curd is then cut, drained, and hand-ladled into molds where it is allowed to drain further without being pressed. The cheese is then salted, turned, and aged. For Blue Stilton, the cheese is pierced to encourage the growth of the blue veins.

Culinary Uses

Stilton cheese is a versatile ingredient in the kitchen, used in a variety of dishes. It can be enjoyed on its own, with crackers or bread, or used to add flavor to soups, salads, and pasta dishes. Stilton is also a popular choice for cheese boards and is often paired with fruits like pears or figs, as well as a variety of wines and ports.

Regulations

The production and sale of Stilton cheese are governed by the Stilton Cheesemakers' Association, which ensures that all Stilton cheese adheres to the PDO requirements. Only cheese produced in the designated counties and following the traditional methods can be labeled as Stilton.