| When you are considering the purchase of blue | | | | aged for a minimum of six months, however the |
| cheese you may want to investigate English | | | | best Stiltons are aged for at least12 months and |
| Stilton. This great blue cheese is usually | | | | have a fat content of about 55% |
| overlooked and underappreciated by cheese | | | | Well aged Stiltons exhibit an inner paste that has a |
| buyers because the Roqueforts, Cabrales', | | | | crumbly yet moist and creamy texture a spicy |
| Valdeons and Gorgonzolas get all the attention. So | | | | aroma and a sharp tangy flavor. This wonderful |
| we would like to shine a bright light on the | | | | cheese should be savored at the end of a meal |
| magnificent blue cheese. | | | | with a hearty bread and red wine. Any leftovers |
| Stilton is known as the King of English Cheeses, | | | | can be added to Crème Fraiche to create a |
| and is only made in Derbyshire, Nottinghamshire | | | | tasty spread. Try to remember that this is a |
| and Leicestershire. It is the only English cheese | | | | strong cheese and it will overpower most other |
| protected by a certificated trade mark. The | | | | cheeses. So, when using it on a cheese platter or |
| British name certification insures that the milk and | | | | at a cheese tasting serve it at the end of the line. |
| the cheese manufacturing must be done in the | | | | When shopping for Stilton avoid any that have |
| above listed counties and that the production | | | | gray interior paste or that fall apart when cut. |
| recipe and aging process must adhere to the | | | | Ask your cheesemonger to cut your cheese in |
| guidelines established by the Stilton Cheese | | | | layers not wedges, this will add eye appeal to |
| Makers' Association. | | | | your table setting. The condition of the outer rind |
| Stilton is a pasteurized, firm cow's milk cheese | | | | will usually look unsightly but this is not really |
| with a natural brushed inedible rind. It has dry | | | | important and should not hinder you from |
| rough or gritty brownish rind and an ivory colored | | | | purchasing it. Stilton should be covered with a |
| interior paste that has large amounts of | | | | clean damp cotton cloth and then wrapped with |
| greenish-blue veins.The production of stilton begins | | | | aluminum foil and kept in the vegetable bin in the |
| when a culture of Penicillium Roquefortii is added | | | | refrigerator. If fuzzy mold develops on the rind |
| to the milk and the starter, the rennet is added a | | | | just scrape it off. |
| short time later. After cutting, draining, milling and | | | | The best brands to purchase are Long and |
| salting the curds, then shaping ( into cylinders) and | | | | Clawson Dairy, Cropwell Bishop Creamery, Colston |
| turning by hand the cheeses, are stored in precise | | | | Bassett and Thomas Hoe Stevenson all are |
| conditions of temperature and humidity to | | | | readily available here in the United States. |
| produce the characteristic crust and veining which | | | | Wine parings: All big reds, Bordeaux, Cotes-du |
| created by inserting steel needles to aid in the | | | | Rhone, Sherry, a good Port or Madeira, also try it |
| aeration and mold growth. The cylinders are then | | | | with a good hearty English or Irish Beer. |