|
|
Missing an Ingredient? www.UKFoodOnline.co.uk |
|
|
Stilton Cheese origin uses recipe
Scroll down for recipes
Click here for previous Ingredients of the Month
Whilst it is an excellent eating cheese (Stilton and Port is a delight which should be savoured by all at some time during their life) Stilton is also a wonderful cheese for using in recipes, a selection of which are featured below. Origins and History
In the 18th century, the town of Stilton was a staging post for coaches. Travelers journeying from London to York would break their voyage there to refresh not only themselves, but more importantly, the horses. A Mr Cooper Thornhill who was landlord at the Bell Inn at Stilton, introduced the weary travelers to this creamy, blue-veined delight and it is thought that he purchased the cheese from a farmer's wife called Mrs Frances Pawlett who made the cheese locally where she lived near Melton Mowbray (better known for its pies).
The
Making of Stilton Cheese
Stilton is made from fresh pasteurized milk to which acid forming bacteria (starter cultures), a milk clotting agent (such as rennet) and “penicillium roqueforti” (blue mold spores) are added. Once the curds have formed, the whey is removed and the curds allowed to drain overnight. The following day, the curd is then cut into blocks to allow further drainage before being milled and salted. Each cheese requires about 11kg/24 lb of salted curd which is placed into cylindrical molds. The molds are then placed on boards and turned daily to allow natural drainage for 5 or 6 days. As the cheese is never pressed, it creates the flaky, open texture. After 5 or 6 days, the cylinders are removed and the coat of each cheese is sealed by smoothing or wrapping to prevent any air entering the inside of the cheese. After 6 weeks of regular turning, the cheese has formed a crust and is then pierced with stainless steel needles which allows air to enter the body of the cheese and create the blue veins. It can be sold at about 9 weeks and at that point weighs about 8kg/17lbs Stilton
in Cooking You
can substitute
stilton for many other blue cheeses in various recipes but below is a
selection of recipes specifically calling for Stilton. As with many other
cheeses, stilton goes well with fruit and nuts, in particular pears and walnuts,
making it suitable for savoury and sweet dishes. It's best crumbled as its soft
texture often makes grating difficult. |
|
Side Dishes Dips and Dressings Jams, Pickles and Preserves Marinades Pasta and Rice Side Salads Salsas and Relishes Sauces Savoury Sauces Sweet Sauces Stuffings Vegetables
Desserts, Puddings Cold Desserts Hot Puddings Cakes & Bakes Cakes, Breads, Biscuits (Cookies), Pastry and Pastries
International Cooking by Country Chinese Indian Special Diets Dairy Free Gluten Free Vegan Egg Free
Other Recipe Sections Cooking with Alcohol Edible Flowers Food in Film Ingredients Meals in Minutes Party Food and Cocktails Slow Food Smoothies Section Special days & Holidays Sports Recipes Summer Recipes Weekday Menus What's in Season
Reference Pages 5 - A -Day Portions Cooking Holidays & Schools Conversion Charts Directories Farmers Markets Food Celebration Days Growing Veg Growing Herbs Guide to Kitchenware Holidays Ingredients Online Shop Preserving Fresh Produce Special days UK Food Shopping Directory What's in Season
Search About Recipes4us Links Contact Us Advertise/Sponsor Disclaimer/Private Privacy Media Resources
This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000-2008 [Recipes4us] All rights reserved. Clipart © 1999 (2000) www.arttoday.com Some Photos © www.fotolia.co.uk
|
Known
as “The King of Cheeses”, Stilton is one of the few British
cheeses granted the status of a “protected designation origin” by the
European Commission. 
Although
the exact origin of Stilton is unknown it takes its name from the village of
Stilton in Cambridgeshire, England (about 80 miles north of London) even though
the cheese has never been made there. 
Only
cheese produced in the three counties of Derbyshire, Leicestershire and
Nottinghamshire in England can be called Stilton and it must be made according
to a strict code .
