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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.
They eventually found premises in which to start their dairy, on the Welbeck Abbey Estate near Worksop in Nottinghamshire. As the name Stilton could not be used, the new cheese was named Stichelton, which its makers say was based on the original name of the village of Stilton (the spelling Stichelton appears in the 13th-century Lincoln Rolls ...
Shropshire Blue is a blue cheese made from pasteurised cows' milk and uses vegetable rennet. The orange colour comes from the addition of annatto, a natural food colouring. Penicillium roqueforti produces the veining. 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.
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Yes, you can buy their beloved cheese graters at the restaurant. ... And she looked at me and said 'Give me one minute.' They sold me the cheese grater. Not only that, they gave me cheese to try ...
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".