Stilton cheese
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Stilton Missing image Blue_Stilton_Quarter_Front.jpg | |
| Production Area | Derbyshire, Leicestershire, and Nottinghamshire, England |
| Milk | Cow |
| Pasteurized | Yes |
| Texture | Crumbly |
| Fat content | 35.5% |
| Protein content | 22.7% |
| Dimensions/weight | Cylindrical |
| Aging time | 9 weeks minimum |
| Certification | Protected designation origin from the European Commission |
Stilton cheese is a cheese of England. It comes in two varieties: the well-known blue and the lesser-known white.
Long known as "the king of cheese", blue Stilton is one of a handful of British cheeses granted the status of a protected designation of origin by the European Commission. Only cheese produced in the three counties of Derbyshire, Leicestershire, and Nottinghamshire – and made according to a strict code – may be called "Stilton".
This means that Stilton cannot be made in the village that — because it was sold there — gave the cheese its name. Stilton village is now in Cambridgeshire, in the former county of Huntingdonshire. There are just six dairies licensed to make Stilton each being subject to regular audit by an independent inspection agency accredited to European Standard EN 45011.
The pioneer of blue Stilton was Cooper Thornhill, owner of the Bell Inn on the Great North Road in the village of Stilton. In 1730, Thornhill discovered a distinctive blue cheese while visiting a small farm in rural Leicestershire. He fell in love with the cheese and forged a business arrangement that granted the Bell Inn exclusive marketing rights to blue Stilton. Soon thereafter, wagon loads of cheese were being delivered to the inn. Since the main stagecoach routes from London to Northern England passed through the village of Stilton he was able to promote the sale of this cheese and the legend of Stilton rapidly spread.
To be called blue Stilton, a cheese must:
- Be made only in the three counties from local milk, which is pasteurised before use.
- Be made only in a traditional cylindrical shape.
- Be allowed to form its own crust or coat.
- Be unpressed.
- Have delicate blue veins radiating from the center.
- Have a "taste profile typical of Stilton".
Blue Stilton is often eaten with celery, or added to cream of celery soup. Traditionally, port is drunk with blue Stilton.
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Blue_Stilton_Penicillium.jpg
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White Stilton is, by itself, considered to be unfinished. It is usually blended with other materials, such as chocolate or dried fruit.
Sources
- Stilton Cheesemakers' Association (http://www.stiltoncheese.com)da:Stilton