| STILTON |
 Description:
This marvelous blue
cheese is the English contender for "King of Cheeses." Although it is made in
parts of Leicestershire, Derbyshire and Nottinghamshire, it received its name
in the 18th century because it was first sold in the small village of Stilton
in Huntingdonshire. Stilton is made from whole cow's milk and allowed to ripen
for 4 to 6 months, during which time it is skewered numerous times to encourage
the growth of Pencillium roqueforti mold (also present in ROQUEFORT CHEESE).
This process creates a pale yellow interior with blue-green veins. The texture
is rich and creamy (45 percent fat) but slightly crumbly. The flavor has a
mellow CHEDDAR like quality with the pungency of blue cheese. Stilton is sold
in tall cylinders with a crusty brownish rind. In addition to this better-known
mature version, there is also a young white Stilton that is marketed before the
colored veins develop. It has a mild and slightly sour flavor. Stilton is at
its best eaten by itself with a glass of PORT or a full-bodied dry red
wine
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Milk |
|
 |
| Season for
indulging |
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| Weight |
 |
2500 g |
| Affinage |
 |
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| Pate
(dough) |
 |
Uncooked, unpressed soft cheese with veins of
blue mould |
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