#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.

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