Stilton cheese is a type of blue cheese most of the time. It is not as famous as gorgonzola cheese but it also has a unique flavor like other famous blue cheeses do.
Stilton cheese has a semi-soft, crumbly, creamy texture. It is made of cow’s milk. it has two varieties: the blue cheese type and white cheese type.
Now let’s have a look at this special cheese.
What is Stilton Cheese?
Stilton cheese is a British cheese—a creamy cow’s milk cheese with a consistency similar to Brie, though not quite as runny. The cheese Stilton comes in two different varieties. The blue Stilton cheese, which is the first, is more well-known. This is a blue cheese that includes a strain of the fungus Penicillium roqueforti, which gives the cheese its signature blue veins. The second kind is called white stilton. This mild cheese is a young substitute for blue Stilton. It does not contain Penicillium roqueforti. White stilton often contains apricots or other dried fruits.
Cheeses produced with local, pasteurized cow’s milk in Derbyshire, Nottinghamshire, or Leicestershire in the UK are the only ones that can bear the Stilton label. This is in accordance with Protected Designation of Origin law (PDO). The flavor and texture of other blue cheeses, such as French Roquefort made from sheep’s milk and Italian Gorgonzola, are comparable.
A Brief History of Stilton Cheese
According to records, people made Stilton cheese, also known as the king of English cheeses, as early as the seventeenth century. Although it is unknown if Stilton was ever made in the English village of Stilton, cheesemakers did sell it there. Notably, those passing through the town on their way to the Great North Road—a medieval thoroughfare connecting England and Scotland—could purchase Stilton at the Bell Inn, a significant stagecoach hotel.
How Stilton is Made
Making Stilton still requires a lot of the same skills as when it was first created. Production is limited to a few regions of England and is dependent on careful selection and maturing.
Every day at dawn, a mixture of cultures and rennet is added to fresh pasteurized milk before being poured into large vats. The mixture also contains a unique yeast that speeds up the rate at which the mold can develop and grow. After the milk has curdled, it is divided, cut into pieces, and left for the whey to strain out. The curd is transferred into molds after being milled and salted. After that, workers set the molds on shelves and turned them every day, being careful not to compress the curd as this would prevent the development of the flaky texture. The curd is hand-smoothed and placed in an aging container about five weeks after it has been created. Steel needles are used to pierce the cheese at this point, letting the blue veins expand and breathe. The cheese can be sent to stores nine weeks after it is produced.
Stilton, which is nearly entirely made from pasteurized cow’s milk, has pure flavors that are unadulterated by additives or preservatives, making it gluten free. The traditional version is not suitable for vegetarians because it uses animal rennet. For more details on the ingredients, be sure to read the label.
Substitutes for Stilton
Many blue cheeses in the family have flavors and textures that are similar to one another, but they also all have distinctive qualities of their own. There are many alternatives to Stilton that you can choose from.
Few substitutes perform as well as Gorgonzola does. As it ages, the flavors of this traditional Italian treat change from mild to pungent, but they all have a remarkably similar consistency. Nutty, tangy and creamy, mistaking Gorgonzola for Stilton is easy to do.
A milder take on blue cheese, Castello Traditional Danish Blue is creamy with earthy hints of mushroom. Its body is covered in raw marbling that looks like fine porcelain. Opening with a touch of bitterness, the finish is smooth and soothing.
The crumbly texture and blue veins of the cheese from the southern French provinces of Roquefort are its distinguishing features. The taste is slightly acidic, with a sharp and tangy finish.
3 Ways to Serve Stilton Cheese
Stilton is a popular cheese for desserts because it goes well with sweet flavors and is a favorite for cheese boards. Here are a few ways you can serve this popular cheese:
- As an accompaniment to port wine: Stilton cheese’s salty, pungent flavors are counterbalanced by the sweetness of port wine.
- Drizzled with honey: Serve Stilton with crusty bread or crackers and some honey for a savory and sweet appetizer or dessert.
- With dried fruit and nuts: The sweet flavors of dried cranberries, apricots, pears, or walnuts pair well with Stilton, either at the beginning or end of a meal.
Conclusion
Stilton is an English cheese has two varieties: blue cheese type, which is more popular and white cheese type which contains no fungus Penicillium roqueforti in it. If you want to find something to substitute it, gorgonzola can be an ideal choice.
Related Reading
Gorgonzola vs. Blue Cheese: What Is the Difference
Why We Can Eat Moldy Blue Cheese
FAQs
What Is Special About Stilton Cheese?
What is Stilton? Stilton has a beautiful interior, streaked like marble, and the texture is crumbly and almost soft – relatively delicate compared to its stout and bold flavors. Intense and rich, the taste is complex, opening with creamy and nutty specks, followed by a salty finish that sticks to your palate.
What Does Stilton Cheese Taste Like?
Milder than Roquefort or Gorgonzola, Stilton has a rich and mellow flavor with a pungent aftertaste. The finest Stilton is creamy with a subtle, yeasty sweetness and a salty, nutty finish. In fact, the way to judge the quality of your Stilton is by how creamy it is, not by how blue it is.
What Is Stilton Cheese Similar to?
Stilton cheese is a unique and tasty addition to many dishes. What is this? However it can be difficult to find. These five substitutes – Gorgonzola, Roquefort, Camembert, Brie, and Maytag Blue cheeses are all excellent alternatives for adding both flavor and texture to your favorite recipes.
