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Stilton is an English cheese, 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 requires that only cheese produced in the three counties of Derbyshire, Leicestershire, and Nottinghamshire and made according to a strict code may be called "Stilton". Thus cheese made in the village of Stilton in Cambridgeshire (from where its name was derived in the 18th century) cannot be so-called.
• Stilton cheese is unique among blue cheeses as it has a really long, slow set.
• Stilton cheese is pierced at 4 weeks before maturing for a further 8 weeks to develop its blue and break down the curd.
• Today only 5 producers of Stilton remain: Cropwell Bishop, Colston Bassett, Long Clawson, Tuxford and Tebbutt and Webster’s.
• Only two continue to make the cheese to traditional recipes that specify ‘hand ladling’ of the curds. The Fine Cheese Co. stocks both these cheeses:
- Cropwell Bishop ‘Traditional’ (differs from their standard cheese) and Colston Bassett.
- Stilton cheese should have a crinkled, light drab crust and an ivory paste with even blue veining radiating from its centre. The texture should be a creamy and smooth and the taste mellow but complex.
• Stilton cheese has its own trademark and protected status. Only cheeses that come from the vale of Belvoir (an area Nottinghamshire/Leicestershire/ Derbyshire) and are made with pasteurised local milk to the Stilton specification can carry the name.
(Hence Stichelton which is made with raw milk is excluded)
• Stilton cheese made with Spring and Summer milk produce the best cheeses (June - December cheeses).
o be called "Blue Stilton", a cheese must:
Be made only in the three counties of Derbyshire, Leicestershire and Nottinghamshire from local milk, which is pasteurised before use (at peak times the milk may also be drawn from the whole of England and Wales).
Have the traditional cylindrical shape.
Form its own crust or coat.
Contain delicate blue veins radiating from the centre.
Have a "taste profile typical of Stilton".
Minimum 48% milk fat in the dry matter
Blue Stilton is often eaten with celery or pears. It is also commonly added as a flavouring to vegetable soup, most notably to cream of celery or broccoli. Alternatively it is eaten with various crackers, biscuits and bread. It can also be used to make a blue cheese sauce to be served drizzled over a steak, or can be crumbled over a salad. Traditionally, a barleywine or port are paired with Blue Stilton, but it also goes well with sweet sherry or Madeira wine. The cheese is traditionally eaten at Christmas. The rind of the cheese forms naturally during the aging process, and is perfectly edible, unlike the rind of some other cheeses such as Edam or Port-Salut.
"White Stilton" has not had the Penicillium roqueforti mould introduced into it which would otherwise lead to the blue veining normally associated with Stilton. It is a crumbly, creamy, open textured cheese and is now extensively used as a base for blending with apricot, ginger and citrus or vine fruits to create unique dessert cheeses and has even been used as a flavouring for chocolate.
PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 1996
410 kcal per 100 gr.
23.7 gr. per 100 gr.
35 gr. per 100 gr.
48 - 55 %
0.1 gr. per 100 gr.
23 gr. per 100 gr.
38 gr. per 100 gr.
96 mg. ( – 89% )*
326 mg. ( + 270% )*
15 mg. ( – 57% )*
788 mg. ( – 3% )*
314 mg. ( – 37% )*
7 mcg. ( – 55% )*
2.9 mg. ( – 28% )*
360 mcg. ( + 25% )*
0.47 mg. ( + 57% )*
0.13 mg. ( + 30% )*
79 mcg. ( + 316% )*
1.2 mcg. ( – 14% )*
0.6 mg. ( + 20% )*
*(the difference from the average value)
21,3 - Individual visits per month (average)
1136 - All individual visits
05 12 2016 - Date of publication of this article