Stilton is a cheese of the English gastronomy. It is produced in two varieties: the well-known blue and the less popular white. It is denominated in England like "king of the cheese" (the king of cheese), both varieties are protected with the denomination of origin of the European Commission. Only the cheese produced in Derbyshire, Leicestershire, and Nottinghamshire - and made according to the rules - can be termed "Stilton". characteristics
It's a blue cheese. It is made with cow's milk (35.5% fat mat). Its bark is moldy. It is taken in different degrees of maturation: tender, semi-cured, cured. Your paste may be white or orange.
Stilton cheeses are drum-shaped and have a thick, hard and cracked crust, usually grayish brown, slightly wrinkled and with white dust spots. In young cheese, the pasta tends to crumble, but with the ripening it softens and darkens near the crust. It has a beautiful creamy ivory color and a regular distribution of blue streaks that start from the center towards the edges. The veins are gaining ground and acquire an intense bluish-green hue with maturation. It has a strong aroma of nuts and its flavor, which intensifies with maturation, evokes intensely sweet nuts and fruit.
It is the blue cheese with more calories. It is eaten with a spoon. In the case of the tender, when it is to be eaten the bark is drilled and port or sherry is introduced and it is eaten with spoon. It is one of the few cheeses, along with the Casar and Serena cakes, which are eaten that way.
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