What is Stilton cheese?
Stilton Cheese is a type of blue cheese made in England and is sometimes referred to as the "king of cheese". Stilton has been made from the 17th century and has obtained a designation of protected origin, which means that only Stilton meeting a set of demanding standards can be described and sold as Stilton. Stilton is a popular cheese, softer than other blue cheeses and is exported worldwide for a wide range of table uses.
Like all protected cheeses of origin, Stilton is monitored by an independent government agency that performs random inspections to ensure that the cheese is maintained on the standard. Obtaining a protected designation of origin is a valuable way to preserve the culinary heritage of the region, while consumers are convinced that they receive authentic British Stilton when buying cheese. In addition, this means that Stilton is a highly consistent cheese, without a wide range of quality and tastes of meetings in generic cheese.
Stilton is a creamy cheese marbled with rich blue veins and has a rich taste that will have another aging. Stilton usually also has a sharp taste that complements many foods well. Traditionally wrinkled bark of cheese is not edible and should be cut off before meals. Because Stilton is not pressed, the cheese remains crumbly and scaly, ideal for salads, pasta and pizza. Older Stilons sometimes appear on dessert plates, lending a significant creamy taste on the table.
To be considered stilton, the cheese must be made in Leicestershire, Nottinghamshire or Derbyshire in England. Within these three regions, only six dairies are licensed for the production of cheese, which will be checked after it has ripened to see if Stilton is worthy or whether it will be sold instead of just cheese. In addition to this, it is always produced in the shape of a cylinder, it is never pressed and is allowed to develop its own wrinkle bark. The cheese must also have fine blue veins radiating from the center.
stilton jE One of the few cheeses of protected origin made from pasteurized milk. Stilton is produced by mixing this pasteurized milk with rennet, starting cultures and Penicillium Roqueforti for form. VAT mixing is created and they are removed to drain overnight. After discharge, the curd are cut to release another whey and ensure even drainage. These cottage cheese are solen and poured into cylindrical forms that rotate regularly, while the cheese starts ripen, but never pushing. As a result, the cheese has a loose and scaly texture that promotes the growth of blue form.
After one week, the cheese is sufficiently smothered in the cylinder so that the cheese shape is removed and the cheese is firmly packed to prevent air from entering. The cheese is stored seals, in the humidity and temperature area to mature. At the end of six weeks in the repository, it is pierced to allow air to allow the characteristic veins of blue forms.
After nine weeks, the cheese is considered to be a store,Although young cheese will have a sharp taste. Consumers who prefer more softened cheese are waiting for another six weeks for more butter stilton.