Search results
Results From The WOW.Com Content Network
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.
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.
Stichelton – English blue cheese similar to Blue Stilton cheese, except that it does not use pasteurised milk or factory-produced rennet. [19] Stilton (Protected Designation of Origin) – English cheese, produced in two varieties: the blue variety is known for its characteristic strong smell and taste. The lesser-known white Stilton cheese ...
Any cheese with a protected geographical cheese in the EU in 2020, is automatically protected in the UK as well. The DOOR database includes product names registered cheese names for which registration has been applied. [1] Registered cheeses by country are as follows:
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.
George Orwell rated Wensleydale second behind Stilton in his 1945 essay "In Defence of English Cooking". [15] In the 1990s, sales of Wensleydale cheese from the Wensleydale Creamery had fallen so low that production in Wensleydale itself was at risk of being suspended. [16]
The cheese is soft, creamy and moist, has aromatic, tangy and spicy qualities, and has traces of white wine and chocolate in its flavour. [ 2 ] [ 3 ] It has been described as a "French-style English blue" that can be used "as an alternative" to Stilton cheese ", [ 2 ] and as similar to Dolcelatte and St Agur cheeses, with a less strong flavour ...
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".