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Stilton's reliance on its position on the Great North Road has twice led to problems when use of the road was reduced; the arrival of the railway several miles to the east in the 19th century cut goods transportation along the road, and the opening of a 1.25-mile-long A1 bypass on 21 July 1958 by David Renton, Baron Renton reduced passing trade through the village to almost nil.
Although most Stilton cheeses have been made with pasteurised milk for many years, until 1989 the Colston Bassett dairy did make one Stilton with unpasteurised milk. However, following an outbreak of food poisoning incorrectly linked to the dairy [ 4 ] and subsequently revealed to be unfounded, [ 5 ] they decided to end production of the ...
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.
The vale is the historic centre for the production of this king of English cheeses and until the end of the 19th century all Stilton cheese was being produced within 20 miles of Melton Mowbray. However, the cheese took its name from the Huntingdonshire village of Stilton, where it was served at coaching inns on the Great North Road.
Colwick – Village and civil parish in Nottinghamshire, England; Coquetdale – English type of cheese; Cornish Blue – British cheese; Cornish Brie – Type of British cheese from Cornwall, England; Cornish Yarg – Cornish semi-hard cheese; Coverdale, named after the valley of that name in the Yorkshire Dales
Cropwell Bishop is a village and civil parish in the borough of Rushcliffe in Nottinghamshire. The population taken at the 2011 census was 1,853, [ 1 ] this fell to 1,799 at the 2021 census . [ 2 ] The village has one of a select six creameries that produce Stilton cheese .
The cheese has a deep orange-brown, natural rind and matures for a period of 10–12 weeks with a fat content of about 48 per cent. Made in a similar way to Stilton, it is a soft cheese with a sharp, strong flavour and a slightly tangy aroma. It is slightly sour but sharper than Stilton and generally creamier.
Pages in category "Stilton" The following 2 pages are in this category, out of 2 total. This list may not reflect recent changes. ...