Blue Stliton, with grapes
Stilton can be traced back to the 18th Century and the process of making it has not changed much today. Stilton is only made in three counties in England and is recognised as English and has its own Certification Trade Mark. It is also an EU protected Food name.
In 1936 the Stilton Cheesemaker’s Association formed to lobby for the regulation to protect the quality and origin of the cheese.
Strangely Stilton is not named after the village of Stilton as it was never made there.
Made from cow milk, Stilton must be made from locally produced milk and made in a cylindrical shape. It is left to form its own crust or coat. This is not normally eaten due to its bitter flavour.
Often eaten with celery and pears, it can be added to soups to add flavour, usually vegetable or cream of celery. Traditionally eaten at Christmas, the cheese is usually eaten while drinking port.
In 1936 the Stilton Cheesemaker’s Association formed to lobby for the regulation to protect the quality and origin of the cheese.
Strangely Stilton is not named after the village of Stilton as it was never made there.
Made from cow milk, Stilton must be made from locally produced milk and made in a cylindrical shape. It is left to form its own crust or coat. This is not normally eaten due to its bitter flavour.
Often eaten with celery and pears, it can be added to soups to add flavour, usually vegetable or cream of celery. Traditionally eaten at Christmas, the cheese is usually eaten while drinking port.
Stilton has a unique flavour and, with an open texture and creamy taste that increases with age. The most common known stilton is blue, but there is also white stilton.
No comments:
Post a Comment