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Topic: Stilton cheese

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	Stilton cheese - Allrecipes
		This marvelous blue CHEESE is the English contender for "King of CHEESEs." Although it is made in parts of Leicestershire, Derbyshire and Nottinghamshire, it received its name in the 18th century because it was first sold in the small village of Stilton in Huntingdonshire.
		Stilton is made from whole cow's milk and allowed to ripen for 4 to 6 months, during which time it is skewered numerous times to encourage the growth of Pencillium roqueforti mold (also present in CHEESE/Detail.aspx">ROQUEFORT CHEESE).
		Stilton is sold in tall cylinders with a crusty brownish rind.
	allrecipes.com /HowTo/Stilton-cheese/Detail.aspx (223 words)

	Cheese of the Month Club
		According to Trevor Hickman, resident of Wymondham in East Leicestershire and a Stilton historian, the background of the cheese is somewhat cloudy.
		The air enters the cheese and the mold spores begin to grow slowly until the interior of the cheese is butter-like in texture.
		Characterized by an edible, downy-white rind and a cream-colored, buttery-soft interior, this cheese "oozes" at the peak of ripeness.
	www.cheesemonthclub.com /pastnewsletters/vol4no1.htm (2672 words)

	How We Make Our Cheese
		Following this period the hoops are removed and the coat of cheese is sealed by smoothing the outside of the cheese with a knife to prevent any air entering the inside of the cheese.
		Stilton is one of the few English cheeses protected by a trademark and the word Stilton and the Stilton Cheese Makers Association logo are certification trademarks.
		All dairies producing Stilton are regularly inspected by an independent body to ensure that all the cheese sold under the name of Stilton conforms to the requirements laid down within the trademark and the PDO registration.
	www.cropwellbishopstilton.com /contents/cheese.htm (674 words)

	Stilton (cheese) - Wikipedia, the free encyclopedia
		Only cheese produced in the three counties of Derbyshire, Leicestershire, and Nottinghamshire – and made according to a strict code – may be called "Stilton".
		Stilton village is now in Cambridgeshire, in the former county of Huntingdonshire.
		Blue Stilton is often eaten with celery, or added to cream of celery soup.
	en.wikipedia.org /wiki/Stilton_cheese (549 words)

	Stilton Cheese - History
		Stilton was first made in the early 18th century in the midlands of England.
		Trevor Hickman, resident of Wymondham (why-mon-dum) in east Leicestershire, the background of the cheese is somewhat cloudy.
		However, "a blue-veined cream cheese from cow's milk was produced by farmers at Wymondham as soon as pastures were enclosed within the open-field system." The first written reference to Stilton cheese was in William Stukeley’s Itinerarium Curiosum, letter V, dated October 1722.
	www.stiltoncheese.com /UK/pr/history.cfm (399 words)

	Stilton Cheese (Site not responding. Last check: 2007-10-11)
		Stilton is made as a cheese for at least 5 weeks before it is pierced with stainless steel needles to allow the air in and the blue to develop from the penicillium roquefortii culture which was added to the milk in the vat.
		The difference between Stilton and Danish Blue for example is that we make a cheese with its own flavour for 5 weeks and then blue it; Danish Blue is made as a blue cheese right from day one and has double the amount of salt to encourage the blue vein to grow.
		Stilton also has a unique coat which is the natural protective thin rind which grown during the first 5 weeks to deny the ingress of air into the cheese and the curd is golden straw colour rather than bleached white.
	www.coombecastle.com /stilton_blue_page.htm (1106 words)

	Mackenzie Limited Stilton Cheese
		Stilton takes its name from the village of Stilton, located approximately 80 miles north of London where the blue-veined cheese was sold to travelers making their way along the Great North Road to Scotland and other Northern cities.
		Stilton is a trademark and has been certified by the European Commission as a PDO or protected designation of origin cheese.
		The cheese is turned periodically during the ripening period, until at about 6 weeks of age, the Stilton forms its trademark crust and is ready to be pierced.
	www.mackenzieltd.com /mackenzie/stilton_cheese.html (688 words)

	What is Stilton Cheese?
		Stilton cheese is a type of blue cheese made in England, and is sometimes referred to as the “King of Cheeses.” Stilton has been made since the 1700s, and has earned a protected origin designation, which means that only Stilton meeting a set of exacting standards can be labeled and sold as Stilton.
		Stilton is a popular cheese, with a flavor more mild than that of other blue cheeses, and is exported all over the world for a wide variety of table uses.
		Stilton is one of the few protected origin cheeses made from pasteurized milk.
	www.wisegeek.com /what-is-stilton-cheese.htm (575 words)

	Cheese Blue (Site not responding. Last check: 2007-10-11)
		The cheeses are salted and pricked to allow carbon dioxide to escape and the moist air to enter, encouraging the "blessing of blue." The cheeses are placed on 20-foot long moist oak planks that impart their own temperature and humidity to the cheeses during storage.
		The cheese is wrapped in foil to preserve moisture and the affinage continues for a total of 3-6 months, typically in 10kg wheels that develop a reddish crust.
		This cheese was first made in 1850 when a peasant farmer in the area of Laqueuille seeded his milk curds with rye-bread moulds and stabbed the cheese with a needle - it is believed that he was trying to copy the famous Roquefort cheese.
	caviarmore.com /InfoPage.aspx?PageID=84 (2620 words)

	The History Of Stilton (Site not responding. Last check: 2007-10-11)
		Stilton is still made in much the same way as it was when Daniel Dafoe, writing in his "Tour through England and Wales" in 1727, remarked that he "...passed through Stilton, a town famous for cheese".
		Stilton is a "protected name" cheese and by law can only be made in the three counties of Derbyshire, Leicestershire and Nottinghamshire.
		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 would be sold at about 4 weeks of age.
	www.cropwellbishopstilton.com /contents/history.htm (338 words)

	Gourmet Cheeses, Books, Kits, Cheese Parties, and Cheese Supplies - English Stilton
		Stilton is named for the little village of Stilton, but is has never been made there.
		Stilton cheeses are drum shaped with a thick, hard, un-cracked crust, which is usually grayish brown and slightly wrinkled with whitish powdery patches.
		Stilton is not sold until it is at least three months old and a few cheeses are sold when they are more mature.
	www.cheesesupply.com /product_info.php/products_id/185 (316 words)

	stilton
		Stilton is now permitted to be made only in the three counties of Leicestershire, Nottinghamshire and Derbyshire, and Melton Mowbray may be regarded as the centre of the industry.
		Towards the end of the ripening period, the cheese is bored with a cheese iron, which withdraws a pencil thickness of cheese.
		The correct way to keep a half cheese is to cover it with a cloth and keep it at a temperature of about 45°F-50°F. A cheese which has been allowed to go dry should be covered with a cloth which has been damped with brine (4 oz common salt in one pint of water).
	www.harby.co.uk /Stilton.htm (1049 words)

	BBC - h2g2 - Stilton Cheese
		On day eight, the cheese moulds are removed and the cheese itself is sealed, by deft application of a smoothing action to the outer surface, using a knife.
		The cheese is then transferred to a cool, humid curing chamber where it is stored on a rack and allowed to ripen, being turned regularly in the interests of homogeneity.
		To be given the name Stilton, a cheese is required, in addition to being made from local milk within Derbyshire, Leicestershire or Nottinghamshire, to be of the standard cylindrical shape, with delicate blue veins forming a radial pattern around the centre of the cheese.
	www.bbc.co.uk /dna/h2g2/A823349 (809 words)

	Our Cheese @ Colston Bassett
		Stilton was first recognised as a type of cheese at the beginning of the eighteenth century.
		The cheese was never made in Stilton and even today, protected by a certification trademark, it can only be made in the three adjacent counties of Nottinghamshire, Derbyshire and Leicestershire.
		A cheese iron is used to bore into the cheese and remove a plug which can be assessed for level of blue veining, and so the smell and flavour can be checked.
	www.colstonbassettdairy.com /ourcheeses.html (805 words)

	Stilton (Site not responding. Last check: 2007-10-11)
		Stilton enlivens salads and hors d’oeuvres and pairs well with sweet fruits, in addition to being a valuable ingredient in a great variety of main dishes.
		Stilton, a premier English blue cheese, has been produced in the midlands north of London since the early 18th century.
		Stilton should be kept in its original package, covered tightly after opening, and placed in the coldest section of the refrigerator at a temperature of under 40°F (4.4°C).
	www.kroger.com /hn/Food_Guide/Stilton.htm (477 words)

	The History of Stilton & Blue Cheese (Site not responding. Last check: 2007-10-11)
		Stilton, known as the 'King of English Cheeses', is only made in Derbyshire, Nottinghamshire and Leicestershire and is protected by a certificated trade mark.
		After cutting, draining, milling and salting the curds, then shaping and turning the cheeses, they are stored in precise conditions of temperature and humidity while the characteristic crust and veining (aided by steel needles) develops.
		The cheese is aged for nearly three months and it's blue veins radiate outward from a natural, crinkly brown crust, revealing the prized smooth honeyed flavour of a traditional Stilton.
	www.coombecastle.com /cheese_pages/Pages/stilton_history.htm (241 words)

	Numark \| Stilton (Site not responding. Last check: 2007-10-11)
		Stilton purchased when it is too young can be bitter and dry; ask for a taste first.
		Stilton should be kept in its original packet, covered tightly after opening, and placed in the coldest section of the refrigerator at a temperature of under 40°F (4.4°C).
		Stilton is an excellent table cheese, appropriate for snacks, cooking, and fine cheese plates.
	www.numarkpharmacists.com /hn/Food_Guide/Stilton.htm (274 words)

	Blue Stilton Cheese
		Stilton cheese is the king of all English cheeses--with maybe Cheshire coming in second--and a blue Stilton is the best of the Stiltons.
		This cheese is well-aged, and it shows in the mellow roundness of its flavour.
		This is not cooking cheese (though a fondue with it would crush all competition), but eating cheese.
	www.grantgoodmorrow.com /bluecheese.htm (509 words)

	Albert Guarnieri & Company - Blue Stilton - A Cheese for All Ages (Site not responding. Last check: 2007-10-11)
		It is known as "The King of Cheeses" it is a creamy, flavorful blue cheese with a very distinctive rich flavor.
		Stilton is a "protected name" and by law can be made in only 3 counties.
		Stilton Cheeses are available at Albert Guarnieri and Company.
	albertguarnieri.net /jmla/content/view/72/65 (307 words)

	Stilton Cheese .. the Process
		My resource for this cheese was "Practical Cheese making", a book published in England first in 1917 and very focused on farmstead cheese production before the days of automation and shortcuts.
		This cheese was produced with raw unpasteurized milk from a local farm.
		the cheese has been pierced to allow the internal development of the blue molds and the ammonia has subsided to a wonderful strong blue cheese aroma.
	users.crocker.com /~jwallace/Cheese/Stilton/Stilton.html (545 words)

	Cheese of the Month Club
		In 1936 an organization, The Stilton Cheese Makers Association, was formed to maintain the quality standards and protect the trademark of Stilton.
		Stilton needs to be matured to allow the mold which creates the distinctive flavors to develop.
		Cheese was a standard food as early as in the 13th and 14th Centuries.
	www.cheesemonthclub.com /pastnewsletters/vol2no1.htm (2342 words)

	Gloucester Stilton Cheese - Glossary - Hormel Foods
		The Stilton cheese is an English blue cheese that is made from the whole milk of cows.
		During the ageing process it is pierced with stainless steel needles periodically to encourage the growth of mold that creates the yellow interior with blue-green veins and a crusty rind.
		Stilton is rich and creamy but a little crumbly, with a light tangy nutty flavor that becomes stronger with age.
	www.hormel.com /kitchen/glossary.asp?id=35887 (281 words)

	stilton associates (Site not responding. Last check: 2007-10-11)
		stilton associates has no connection or affiliation with the stilton cheese manufacturers association, the certifying organization for stilton cheese.
		STILTON is a registered trademark of the stilton cheese manufacturers association.
		if you are looking for the stilton cheese manufacturers association, their website is located at stiltoncheese.com.
	www.stilton.com (85 words)

	Cheese Recipes
		The cheese used is basic "baker's cheese" which can easily be made from powdered milk and my latest iteration of the cheesecake recipe and it is about as close to my recollection as I can get now without tasting the real thing again.
		After about 5 hours, remove the cheese from the press and wrap in a cheese cloth bandage that is just a bit longer than the circumference of the cheese and wide enough to cover the ends.
		Remove cheese cloth and air dry till the surface is dry to the touch then wax or rub with olive oil and age at 50F for at least 60 days for the the washed cheddar and 6 months for the hard.
	schmidling.com /cres.htm (2619 words)

	Stilton Pinwheels With Walnuts and Honey by Sara Perry
		Stilton Pinwheels With Walnuts and Honey by Sara Perry
		In a mini-processor or by hand, mix together the cheese and cream cheese until blended.
		Carefully spread half of the cheese mixture to cover the piece of pastry, but leaving a 1/4-inch border on one long edge.
	www.leitesculinaria.com /recipes/cookbook/stilton_pinwheels.html (298 words)

	Stilton Cheese - Stilton Cheese
		Eighteenth century travellers encountering their first taste of Stilton™ cheese must have spread the word of its remarkable, mouth-pleasing flavour.
		Today, nearly 300 years later, Stilton is still made exclusively in the counties of Leicestershire, Nottinghamshire and Derbyshire from local milk.
		More than a cheese, Stilton is prized as the authentic flavour of an earlier time - a taste of history that continues to make news.
	www.stiltoncheese.com (207 words)

	TonyRogers.com - Stilton launches blue cheese perfume (Site not responding. Last check: 2007-10-11)
		Eau de Stilton will, apparently, "re-create the earthy and fruity aroma of Blue Stilton cheese in an eminently wearable perfume".
		They have, perhaps cheekily, approached Cat Deeley (right), the TV presenter, to be the face of the scent as she, like the cheese, hails from the Midlands.
		"Blue Stilton cheese has a very distinctive mellow aroma and our perfumier was able to capture the key essence of that scent and recreate it in what is an unusual but highly wearable perfume that we are very proud to put our name to," he said.
	www.tonyrogers.com /humor/stilton_perfume.htm (217 words)

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