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The Stilton Cheese Makers Association produced a fragrance called Eau de Stilton, which was "very different to the very sweet perfumes you smell wafting down the street as someone walks past you." [33] The search for an unpasteurised Stilton cheese was a plot element of a Chef! episode titled "The Big Cheese", aired on BBC1 on 25 February 1993.
Red Leicester – English hard cheese similar to Cheddar [2] Red Windsor – Semi-hard English cheese; Renegade Monk – Artisan blue cheese made in England; Sage Derby – Variety of cheese [2] Shropshire Blue – Scottish cheese; Stichelton – Variety of Stilton cheese using unpasteurised milk; Stilton – English type of cheese Blue Stilton
In the EU the cheese is registered with the blue cheese as "White Stilton cheese / Blue Stilton cheese". Stilton blue cheese PDO (UK, EU) 1996 Limited to white cheese produced, processed and prepared in Leicestershire, Derbyshire and Nottinghamshire, using traditional methods. The product must normally be made using full-fat pasteurised cows ...
Stichelton is produced by a partnership including Randolph Hodgson who owns the specialist cheese retailer Neal's Yard Dairy, [7] and Joe Schneider, an American who had been a cheesemaker in the Netherlands and the UK. In late 2004 Schneider and Hodgson discussed the possibility of recreating an unpasteurised Stilton-style cheese.
A blue cheese that is a similar to Blue Stilton. It is made from cow's milk, and is lightly veined with a deep russet colouring. Buxton Blue cheese is a protected food name. It may only be produced in or around the town of Buxton using milk from Derbyshire, Nottinghamshire or Staffordshire. [1] [2] Derby
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A wedge of unpasteurised West Country Cheddar cheese, made in Somerset (with Protected Designation of Origin.). This is a list of cheeses from the United Kingdom. The British Cheese Board (now part of Dairy UK) states that "there are over 700 named British cheeses produced in the UK."
Stilton cheese originated as a commercial venture developed to manufacture cheese for sale at the village of Stilton in Cambridgeshire, which has led to claims that the cheese itself originated outside that village. Historical evidence suggests an evolution of the cheese over many years, with some sourced from Melton Mowbray or surroundings.