Discover interesting facts about cheese


English Cheeses - The Glory Of Vintage Stilton

Cheese was originally developed as a way ofmelting  point.
preserving milk. Now cheese is classed as a
gourmet  food,  well,  some  cheese  anyway.Red Leicester cheese is another favourite.
This has a nutty taste and should have cracks
Cheeses from different regions have their ownin it. This is another cheese that is
characteristic texture and taste because theinfinitely better when freshly cut, rather
conditions that the bacterial fermentation isthan shrink wrapped. Red Leicester has better
carried out under differ. Cheese makers cankeeping properties than Lancashire and also
use fresh or pasteurised milk, skimmed orworks  well  on  toasted  sandwiches.
whole milk and add colouring. Different pH
levels for the fermentation and differentStilton cheese is made in Leicestershire and
temperatures will alll affect the taste andhas blue veins running through it. You can
texture  of  the  finished  product.buy mature, extra mature and vintage Stilton.
Be aware though that once you have developed
Cheese is a very personal thing. Many peoplea taste for the vintage cheese that you can
will not have foreign cheese. French peoplenever go back to the ordinary supermarket
have never heard of the majority of Englishvariety.
cheeses. I enjoy French cheese, but I will
try  anything.The extra cost for the vintage cheese is not
high, yet the taste comparison is
Camembert and Brie are made from pasteurisedunbelievable. You can recognise a good
and from unpasteurised milk. Look for cheesesstilton by the rind. It should be about about
made from unpasteurised milk. They bear noone centimetre thick, crusty and a deep
resemblance to the tasteless and blandcreamy yellow. The cheese itself should be
pasteurised varieties. Unpasteurised cheesedeep yellow with plenty of blue veins through
is not suitable for very young children orit. Most people do not eat the rind on
the  elderly.Stilton,  but  it  is  edible.
English cheese is what I was brought up on.If you eat vintage stilton without drinking a
My lunch used to be 1/4 of Lancashire cheeseten or twenty years old port with it you are
( and a steak and kidney pie). Lancashiremissing a taste combination that can only be
cheese is mild, very pale and very crumbly.desrcibed as ecstatic. You can judge the
It is best cut from a whole cheese. Shrinkquality of the port by how far up your
wrapped lancashire cheese is fine forsinuses the taste goes. The best port and
cooking, but that's all. You can only keepStilton combination I have ever tasted was a
lancashire cheese for three or four days. The1991 Noval LB with a vintage Stilton. WOW!
taste deteriorates on exposure to air.That made my eyes pop out, the taste senation
Lancashire is the best cheese for makingwent so far up my sinuses.
toasted sandwiches, it has a very high



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