English Blue Stilton cheese is most renowned for its intense flavour and aroma. The preparation of this blue cheese must adhere to a rigorous set of guidelines. And it can only be produced in the three counties of Derbyshire, Leicestershire, and Nottinghamshire. It has a conventional cylindrical shape and an internal crust that develops with age. The Stilton cheese's centre is surrounded by delicate blue veins. It has a creamy, crumbly, and silky texture.
The fresh milk required to manufacture authentic Stilton is provided by cows grazing on meadows in the English Midlands while maintaining the principles of quality throughout every stage of production. The cattle have access to excellent pasture on these expansive plains amidst the moors in the centre of England, and the result is evident in the end product.
The inclusion of Stilton blue cheese enhances the flavours of pasta, risotto, and desserts. And salads perform best when combined with light crumbles. On a cheeseboard, honey, walnuts, and thinly sliced apples harmonise beautifully with the subtle flavours of the cheese.
Records show that Stilton cheese, commonly referred to as the "king of English cheeses," was produced as early as the seventeenth century. Although it is unknown if Stilton was ever made in the English village of Stilton, cheesemakers did sell it there. Notably, people passing through the town on their way to the Great North Road were able to purchase Stilton at the Bell Inn, which was a significant stagecoach hotel (a mediaeval thoroughfare between England and Scotland).
How Is Stilton Cheese Made?
Making Stilton cheese now still requires a lot of the same skills as when it was initially made. Production depends on meticulous selection and maturation. And it is only produced in certain areas of England.
Every day at dawn, a mixture of cultures and rennet are added to fresh pasteurised milk before being emptied into enormous vats. The combination also contains a specific yeast that enables the mould to thrive and proliferate at a faster rate. The milk is split, separated, and left for the whey to drain off when it has curdled. The curd is first milled and salted before being put into moulds. The moulds are then put on shelves and turned every day by workers who take care not to compress the curd because doing so would inhibit the development of the flaky texture. The curd is hand-smoothed and left to age for about 5 weeks after that. Steel needles are now used to pierce the cheese, allowing the blue veins to expand and breathe. After nine weeks, the Stilton cheese is prepared to be transported to retailers.
How To Use Stilton Cheese
Stilton is a popular cheese for dessert cheeseboards since it goes well with sweet flavours. Here are several options for serving this well-known cheese.
•Serve Stilton with crusty bread or crackers and some honey for a savoury and sweet snack or dessert.
•Serve the blue cheese with port wine. The sweetness of port wine is counterbalanced by Stilton's salty and pungent qualities.
•When served at the start or conclusion of a meal, dried cranberries, apricots, pears, or walnuts go well with Stilton.