Stilton Cheese

Definition and Scope

Stilton is a protected designation of origin English blue cheese made in cylindrical form. It holds a distinguished status as one of the few British cheeses granted legal name protection. This cheese is exclusively produced in the counties of Derbyshire, Leicestershire, and Nottinghamshire.

Authentic Stilton must meet strict production criteria outlined in its protected status. It cannot be pressed and must form its own crust during aging. The cheese develops its characteristic blue veins through piercing with stainless steel needles during maturation.

Production Process

Stilton production begins with locally sourced pasteurized cow’s milk from approved farms. The milk undergoes traditional cheese making methods including the addition of starter cultures and rennet. After curd formation, the whey is drained and the curds are allowed to settle naturally without pressing.

The unpressed curds are hand-ladled into cylindrical molds to preserve their open texture. During the six to nine week maturation period, the cheese is regularly turned and pierced. This piercing allows air to penetrate and encourages the growth of Penicillium roqueforti mold throughout the paste.

Sensory Profile

Stilton presents a creamy, crumbly texture that becomes more spreadable with age. Its ivory-colored paste is marbled with distinctive blue-green veins radiating from the center. The cheese has a natural rind that develops during the aging process in temperature-controlled environments.

The flavor profile combines rich, buttery notes with a pronounced tangy sharpness from the blue mold. Aromatic qualities include earthy undertones and a lingering peppery finish. The balance between creamy richness and piquant blue character defines its unique sensory appeal.

Culinary Applications

Stilton serves as both a table cheese and a versatile culinary ingredient. It features prominently on British cheese boards accompanied by fruits and fortified wines. The cheese pairs exceptionally well with pears, walnuts, and crusty bread for simple presentations.

In cooked applications, Stilton adds depth to sauces, soups, and savory baked goods. It melts beautifully into cream-based sauces for pasta or as a topping for grilled meats. The cheese also enhances stuffings, quiches, and savory tarts with its complex flavor profile.

Regional Variations and Types

Two main varieties exist within the Stilton category: Blue Stilton and the less common White Stilton. Blue Stilton represents the classic version with its characteristic veining and robust flavor. White Stilton lacks the blue mold and presents a milder, crumbly fresh cheese character.

While production remains limited to the three designated counties, subtle variations occur between different creameries. Some producers emphasize creamier textures while others develop more pronounced blue characteristics. All versions must adhere to the Stilton Cheesemakers’ Association specifications to bear the name.

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