This one is for me! (Stilton)

Name: daseaford

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Product:	Stilton
Date:	07/08/01 (86 review reads)
Rating:

Advantages: Great Taste.

Disadvantages: A little smelly.

All of our family enjoy cheese and so if we buy any unusual cheeses they are normally eaten up pretty quick. By the time I get to the fridge to enjoy a piece of cheese and some fresh crusty bread there is normally only some mild cheddar left behind.

But if I want to ensure that there will be a piece of decent cheese for me to eat then all I have to do is to buy some Stilton. I think there is something in the DNA build-up of human beings that means that under the age of thirty you believe the worst possible taste and smell in the world belongs to Stilton cheese. Suddenly after reaching the ripe old age of thirty you find that this is rather a pleasant cheese and the older you get, the better this cheese tastes. So it is safe from my children and although my wife will eat a little bit she still does not like the smell.

Stilton cheese of course does not come from Stilton. In the 18th century this cheese was given to stage coach travellers in the town of Stilton, in Cambridgeshire, where it was supplied from farmers in Leicestershire. Still today this cheese is only made by a small number of dairies in Leicestershire, Nottinghamshire and Derbyshire, although now it is sold all over the world.

The cheese tends to be rather crumbly with the distinctive blue veins radiating out from the centre. It has a crusty grey rind that always makes it look very old. It has a very strong taste, but in a smooth way.

As well as the blue vein Stilton there is also a white Stilton which has no veins and has a much lighter taste. The blue vein Stilton is also used in conjunction with other cheeses to produce unusual cheeses such as the Huntsman where it is layered between two layers of Double Gloucester.

Stilton is used quite a lot in cooking, where it is often melted to produce a very fine cheese sauce. My own favourite is to have a piece of Stilton as one of the cheeses on a Ploughman’s Lunch with a crisp, fresh salad on a hot SummerR
17;s day accompanied by a pint of refreshing bitter shady.

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