Stilton cheese

Stilton Cheese is a type of blue cheese that is produced in two varieties: Blue known for its characteristic strong smell and taste, and the lesser-known White. Both have been granted the status of a protected designation of origin by the European Commission, which means that only cheese produced in the three counties of Derbyshire, Leicestershire, and Nottinghamshire and made according to a strict code may be called "Stilton".

History

The first recorded mention of Stilton Cheese dates back to the early 18th century. It was popularised by Cooper Thornhill, owner of the Bell Inn on the Great North Road, in the village of Stilton, Cambridgeshire. Despite the name, Stilton Cheese has never been produced in Stilton village.

Production

Stilton Cheese is made from locally produced cow's milk that is pasteurised before use. The cheese is made in a cylindrical shape, and allowed to form its own crust or coat. The distinctive blue veins are created by piercing the crust with stainless steel needles, allowing air into the core. The manufacturing and maturation process takes approximately nine to twelve weeks.

Varieties

There are two main types of Stilton Cheese: Blue Stilton and White Stilton. Blue Stilton is creamy and spreadable with a rich, distinctive flavour, while White Stilton is a semi-hard cheese that is milder and crumbly, often used as a base for blending with other flavours such as apricot, ginger and citrus peel.

Health Benefits

Stilton Cheese is a rich source of calcium, providing essential nutrients for bone health. It also contains protein, vitamin A, and vitamin B12.

See Also

• List of British cheeses
• Blue cheese
• Protected designation of origin

References

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  Blue Stilton Cheese

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  The Bell at Stilton

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  Stilton and Leicester Cheese Factory

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  Blue Stilton Cheese

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  Stilton Cheese