Stilton Cheese
Stilton, one of the best known of English cheeses, is made in Leicestershire, Nottinghamshire and Derbyshire. It is a white full-cream milk cheese now produced all the year round although it used to be a seasonal cheese. Stilton is semi-hard and has a blue veining, caused by a mould which in most cases is a natural growth throughout the curd, accelerated by the use of stainless steel skewers piercing the cheese to allow the mould to enter. The veins of blue mould should be evenly distributed throughout. The rind, of a dull, drab colour, should be well crinkled and regular and free from cracks. Stilton is at its best when fully ripe, that is 4-5 months after it has been made. If bought in small quantities eat it as soon as possible. A whole or half Stilton will keep well if the cut surface is covered and the cheese is kept in a dry airy larder. It needs no port or anything else added to it. It should be cut in slices from the top and not scooped out.
White Stilton bears little resemblance to Blue Stilton in flavour but it is the same cheese before the blue mould has grown into it. This is now widely available. It has a slightly crumbly texture and is white in colour without the characteristic blue-veining. This cheese has a pleasant, mild flavour.
White Stilton bears little resemblance to Blue Stilton in flavour but it is the same cheese before the blue mould has grown into it. This is now widely available. It has a slightly crumbly texture and is white in colour without the characteristic blue-veining. This cheese has a pleasant, mild flavour.
