Blue cheese
Stilton
England — Derbyshire, Leicestershire, Nottinghamshire. Named after the village of Stilton where it was sold; by PDO rules it can't be made there (outside the area).
PDOBlue Stilton / White Stilton. PDO: pasteurised local cow's milk, unpressed, made in the three counties.
Profile
- Milk
- Pasteurised cow's milk.
- Pasteurisation
- Pasteurised (PDO requirement).
- Texture
- Rich, creamy-crumbly with blue veins radiating from the centre.
- Flavour
- Mellow, savoury, tangy; stronger near the veins.
- Aroma
- Earthy.
- Rind
- Crusty, wrinkled natural rind.
- Typical maturation
- About 9–12 weeks or more
Tasting & pairing
Taste from the centre outwards. Use the tasting wheel.
Food
- Pears
- Celery
- Oatcakes
- Walnuts
Drinks (non-alcoholic)
- Pear juice
- Black tea
Optional, if you drink alcohol: Port.
Storage: Wrap; refrigerate.
How it's made
- Method
- Curd is drained, milled, salted and packed into tall moulds without pressing; the cheese is pierced with steel needles so blue mould can grow.
- Cultures
- Lactic cultures; Penicillium roqueforti.
- Coagulation
- Rennet
- Curd handling
- Milled curd packed loosely.
- Pressing
- Not pressed.
- Salting
- Salt mixed into the curd.
- Ageing
- Pierced and ripened.
At home: Advanced home make
See blue-style.
Recipes on FriendsPantry that use it
Sources
- Cheese Making Technology e-book — University of Guelph, Food Science
- Molds on Food: Are They Dangerous? — USDA Food Safety and Inspection Service
- Stilton Cheese Makers' Association — Stilton Cheese Makers' Association
- eAmbrosia — EU geographical indications register — European Commission
- Foods to avoid in pregnancy (cheese guidance) — NHS (UK)
Guidance changes: check the source for current wording. Original text; figures quoted from the sources where stated.