| Product: |
Stilton |
| Date: |
27/09/02 (1178 review reads) |
| Rating: |
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Advantages: yummy, smelly, British!
Disadvantages: Very fattening
Blue Stilton…The king of British cheeses! There’s nothing like a soft, smelly slab of stilton on a bit of crusty bread. I used to abhor blue cheese, but my palate has become more refined over the years and I’m now an advocate of the ‘smellier the better’ approach! Stilton is one of my favourite cheeses, just edging past Dolcelatte for the number one spot, primarily because it’s a British cheese, and one must support the produce of one’s country, mustn’t one??!
**** APPEARANCE, TEXTURE AND TASTE
Blue Stilton is a hard white cheese with soft blue lines radiating out from the centre, covered by a hard crust. The texture varies from crumbly to creamy (I prefer it creamy!). The crumblier the cheese is, the younger it is – very mature cheeses will have an almost buttery texture. The flavour of Blue Stilton is intensely strong, and hard to describe – softer and less harsh than Danish Blue but not as mellow and creamy as Dolcelatte. Also, it really does stink – but that’s all part of its cheese.
**** USES
There are many different ways of eating/using Blue Stilton. It is, of course, scrumptious on a buttered cracker or a slice of crusty bread, but it can also add a gourmet touch sprinkled over pizzas, or crumbled over a salad. I like it melted over a baguette or on French toast. It is best served at room temperature (20 degrees C or 68 degrees F). There are loads of great recipes involving Blue Stilton. Here’s one of my favourites – this makes a terrific starter:
Stilton Stuffed Mushrooms
Ingredients
125g/4oz butter
5 shallots finely chopped
5oz/150g white bread crumbs
125g/4oz blue Stilton cheese
1 tbsp freshly chopped sage
2 tbsp freshly chopped parsley
300g/11oz open cap mushrooms – as large as possible
Method
1 Preheat oven to 170 degrees C / Gas Mark 3. Melt butter in
a saucepan, add the shallots and soften for 3-4 minutes.
2 Place the bread in a food processor and reduce to crumbs. Add the softened shallots, Stilton and herbs. Process briefly until well combined.
3 Remove the stems from the mushrooms, then press the stuffing lightly into the caps. Place on a baking tray and bake in the preheated oven for 35 minutes.
Serves 4
**** HOW TO STORE IT
Always refrigerate Stilton cheese until ready for use. When ready to serve, take Stilton out and with the wrapping on, but loosened, bring the cheese to room temperature for the best flavor. This may take up to half an hour depending on the size of the cheese.
Stilton will keep in your fridge for about 6 weeks if you check it occasionally and replace the wrap to avoid any collected moisture or browned rind.
If you believe it will be longer than 6 weeks before you’ll eat the Stilton, you can freeze it. Take the cling film segments and wrap them with another layer of aluminum foil. These parcels may be kept in the freezer for about a month.
When you defrost Stilton, place it in the refrigerator for a 24 hour period. Defrosting inside rather than on the kitchen counter prevents moisture loss.
**** HOW IT IS MADE (source : www.stiltoncheese.com)
The creation of Blue Stilton is a long and careful process. First, milk is fed into an open vat to which acid forming bacteria and blue mold spores are added. Once the curds have formed, the whey is removed and the curds allowed to drain overnight.
The following morning, the curd is cut into blocks to allow further drainage before being milled and salted. Each cheese requires about 24 lb (11 kgs) of salted curd that is fed into cylindrical molds. The molds are then placed on boards and drained for 5 or 6 days.
Following draining, the cylinders are removed and the coat of each cheese is sealed by smoothing or wrapping
to prevent any air entering the inside of the cheese. The cheese is then transferred to the store where temperature and humidity are carefully controlled. Each cheese is turned regularly during this ripening period. At about 6 weeks, the cheese is forming the traditional Stilton crust and it is then ready for piercing with stainless steel needles. This allows air to enter the body of the cheese and create the magical blue veins associated with Stilton.
At about 9 weeks of age, by which time each cheese now weighs about 17 lbs (8kgs), the cheese is ready to be sold.
**** SUMMARY
Stilton is superb, stinky, scrumptious stuff! Everyone should try it at least once. I’m off to buy some now, to munch in front of the telly with a nice glass of wine this evening.
The only downside of Stilton is the calories – it’s packed full of ‘em. Avoid it if you’re tring to shed the pounds. But I will say one thing – it is worth breaking your diet for!
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