Blue, creamy and very smelly! (Stilton)

Name: Mauri

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Product:	Stilton
Date:	17/01/02 (193 review reads)
Rating:

Advantages: Great taste

Disadvantages: Smells

What makes a cheese great, it's not simply how good it tastes but rather like a fine wine it's the subtlety and depth of flavour that reflects the amount of care and time that has been spent in making it. In this regard Stilton fit the bill.

>>>>A BRIEF HISTORY<<<<

Stilton was first produced in the 18th century in the Melton Mowbray area also famous for other gastronomic delights (pork pies). There is a village called Stilton (just south of Peterborough) but although the cheese takes its name from here no cheese was ever produced in the village. Due to the strategic position of Stilton it became a convenient stop for coaches and traders on the way north from London. The village of Stilton became an important market place for the local cheese and therefore the name was adopted. The first recorded production of Stilton was in 1722 when local farmers to Wymondham a small village in Leicestershire were said to have produced a blue veined creamy cheese made from cow's milk. Later standards were set governing the quality and shape of the cheese to make the product we know today. In essence though the Stilton of 1722 varied little from today's Stilton.

>>>>STILTON TODAY<<<<

In 1936 The Stilton Cheese Makers' Association, was formed and the name 'Stilton' became a protected trademark. Today Stilton is still handmade by only a small group of designated cheese-makers in Leicestershire, Nottinghamshire and Derbyshire. These producers make over a million cheeses a year. It is still the only British cheese with its own certification trademark.

>>>>HOW IS IT MADE?<<<<

It is said that cheese was originally produced by accident. The story goes that many years before the birth of Christ a nomad was carrying milk in his saddlebags across the desert in the Middle East. On arriving at his destination he found that the milk had separated in to whey (liquid) and curds (s
olid) and thus cheese was discovered.

The making of Stilton or any other cheese can be split in to three stages:

*Producing the curd from milk

Pasteurised milk is treated with a bacteriological agent to sour and thicken the milk. In Stilton like all blue veined cheeses the mould penicillium roqueforti is used to produce the distinctive veined pattern. The mould is introduced to the milk. A renneting agent is used (nowadays mostly non-animal) to help the curds from in the milk from the naturally occurring proteins. Then this is left to set.

*Concentrating the curd

The setting curds are cut to release the liquid whey. Hard cheeses are cut finely to release more whey while soft cheeses are cut less to retain more liquid. At this stage the curd are either piled on top of each other or 'cooked' and then cut further to expel more whey. Next the curd can be milled and salt added. Finally the curds are pressed in to moulds.


*Ripening

The prepared cheeses are kept in storage rooms. The temperature and humidity are strictly monitored and varied according to the type of cheese being produced. For Stilton it is essential to turn the cheese daily to ensure an even distribution of moisture in the cheese. After about six weeks each cheese is perforated with long stainless steel hollow needles to let oxygen enter the cheese. This allows the mould to continue growing and it also allows any by-product gases present to escape from the cheese. The length of storage will depend on the desired maturation of the cheese and can vary from weeks to years.


>>>>TASTE AND HOW TO EAT IT<<<<

Stilton is a semi hard cheese. Usually it is sold in wedges with a hard rough outer skin that has to be cut off before eating. It has a smooth creamy texture that tends to crumble when cut. It is difficult to spread unless melted. Its has a slightly acidic flavour, which can be quite strong in the mo
re mature varieties. The more it is ripened the stronger its smell becomes and when very mature this can become the overriding odour in the fridge! When compared to other classic blue cheeses it can be said to fall somewhere in between the very strong potent taste of Gorgonzola and the milder creamier Danish Blue. Its complex flavour makes it an ideal after dinner cheese to be accompanied by a strong full-bodied red wine such as the Italian Barolo or a fine Port. Traditionally it is served with port at Christmas. Because of its strength and depth of flavour it is also an ideal cheese to use in cooking, and can be commonly found as part of many recipes.

>>>>NUTRITIONAL VALUE<<<<

Typically for each 1oz or 28g of Stilton:

110 calories
Total fat 9g (14%RDA)
Saturated fat 5g (25%RDA)
Cholesterol 30mg (10%RDA)
Sodium 220mg (0% RDA) -this is lower than other blue cheeses
Protein 7g
Vit A 6% RDA
Calcium 8% RDA

As part of a balanced diet Stilton can be good for you as well as being great to eat!


Thank you for reading and rating this opinion.

©Mauri 2002

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