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Stilton ‘King of Cheeses’

17 October 2011 — Features

Stilton is far and away the UK’s most popular blue cheese
with over 1 million cheeses made per year which are exported all over the
world. Stilton doesn’t just taste amazing but it’s crammed with goodness. It
has a less aggressive flavour than many other blue cheeses and is less salty.
Of course we adore it but we only sell one, Cropwell Bishop, because we think
this is the very best of all (you can buy Cropwell Bishop Stilton by visiting here).

To celebrate this heavenly tasting and perfectly
made cheese we’ve complied these facts and figures to tell you more about the
‘King of all Cheeses’:

* There are just 6 dairies in the world licensed to make Blue
Stilton cheese

* Stilton is a “protected name” cheese (PDO) and by
law can only be made in the three counties of Derbyshire, Leicestershire,
Nottinghamshire

* It takes 136 pints milk (78 litres) to make one 17 lb (8kg)
Stilton cheese

* Stilton takes its name from the village of the same name in
Cambridgeshire where a pressed, cooked, cream cheese of that name was first
made and sold. We are still unclear how it evolved into a semi hard unpressed
blue vein cheese but our History of Stilton section sheds some light on its
evolution

* More than 10% of output is exported to some 40 countries
world-wide

* Every cheese is graded before leaving the dairy to ensure
only cheese of the highest quality is marketed under the Stilton name

* 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.

    Facts courtesy of the Stilton Cheesemakers Association

     


    Stilton is far and away the UK’s most popular blue cheese
    with over 1 million cheeses made per year which are exported all over the
    world. Stilton doesn’t just taste amazing but it’s crammed with goodness. It
    has a less aggressive flavour than many other blue cheeses and is less salty.
    Of course we adore it but we only sell one, Cropwell Bishop, because we think
    this is the very best of all. To celebrate this heavenly tasting and perfectly
    made cheese we’ve complied these facts and figures to tell you more about the
    King of all cheeses:

    There are just 6 dairies in the world licensed to make Blue
    Stilton cheese

    Stilton is a “protected name” cheese (PDO) and by
    law can only be made in the three counties of Derbyshire, Leicestershire,
    Nottinghamshire

    It takes 136 pints milk (78 litres) to make one 17 lb (8kg)
    Stilton cheese

    Stilton takes its name from the village of the same name in
    Cambridgeshire where a pressed, cooked, cream cheese of that name was first
    made and sold. We are still unclear how it evolved into a semi hard unpressed
    blue vein cheese but our History of Stilton section sheds some light on its
    evolution

    More than 10% of output is exported to some 40 countries
    world-wide

    Every cheese is graded before leaving the dairy to ensure
    only cheese of the highest quality is marketed under the Stilton name

    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.

    Facts courtesy of the Stilton Cheesemakers Association

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