#11 – Stilton
Stilton cheese facts:
- Stilton is the only British cheese to have a Certification Trade Mark and an EU Protected Name.
- According to http://www.stiltoncheese.co.uk/, This means that:
- – it can only be produced in the three Counties of Derbyshire, Nottinghamshire and Leicestershire
- – it must be made from locally produced milk that has been pasteurised before use
- – it can only be made in a cylindrical shape
- – it must be allowed to form its own coat or crust
- – it must never be pressed and
- – it must have the magical blue veins radiating from the centre of the cheese.
- There are just 6 dairies in the world licensed to make Blue Stilton cheese
- It is made from pasteurized cow’s milk.
- It takes 136 pints milk (78 litres) to make one 17 lb (8kg) Stilton cheese
- White Stilton is also a protected name cheese and is made in a similar way to its blue cousin – except that no mould spores are added and the cheese is sold at about 4 weeks of age. It is a crumbly, creamy, open textured cheese and is now extensively used as a base for blending with apricot, ginger and citrus or vine fruits to create unique dessert cheeses.
- National Stilton Week was held from April 15-21, 2012.
- Over 1 million Stilton cheeses are made each year
- Click here for a video about the history of Stilton. Credits go to the Stilton Cheesemakers’ Association.