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Stilton cheese cannot be made in Stilton village, which gave the cheese its name, [19] because it is not in any of the three permitted counties, but rather in the administrative county of Cambridgeshire and the historic county of Huntingdonshire. The Original Cheese Company applied to Defra to amend the Stilton PDO to include the village, but ...
Stilton is a village and civil parish in Cambridgeshire, England, [1] about 12 miles (19 km) north of Huntingdon in Huntingdonshire, which is a non-metropolitan district of Cambridgeshire as well as a historic county of England.
One of only six in England where Stilton cheese is manufactured, Long Clawson Dairy was founded in 1911 by a dozen farmers from the Vale of Belvoir. The firm has prospered and is supplied today by over 40 farms, all within Leicestershire, Nottinghamshire or Derbyshire, as the Protected Designation of Origin for Stilton requires.
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 ...
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."
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Stilton is still made in the town at the Tuxford & Tebbutt creamery, one of only six dairies licensed to do so. Makers in Cambridgeshire cannot call their cheese Stilton, even if it is made there. [15] The earliest reference cited is Daniel Defoe, who in 1724 called the cheese he ate at Stilton "the English Parmesan".
The Greek cheese is made from sheep’s milk or a combination of goat’s and sheep’s milk. It’s aged in brine, which gives it its salty flavor, and it has about 4 grams of protein per ounce .