Stilton cheese and features of its preparation.

Stilton (original name Stilton) is a representative of English cuisine. It has two varieties - white and blue. The name of the product comes from the name of the village in Cambridgeshire. However, only those made in the counties of Leicestershire, Derbyshire and Nottinghamshire are considered to be real elite cheese. The name of this culinary masterpiece is protected by law and since 1966 has been confirmed by the Protected designation of origin certificate, which prohibits other manufacturers from using this name.

It is prepared from pasteurized milk and shaped into a cylinder. A special feature of the production process is that it is self-pressing, i.e. no weights are used. The penicillium fungus Penicillium roqueforti produces blue veins radiating from the core throughout the cylinder.

Stilton cheese is delicious when paired with vegetables, especially celery and broccoli. It is constantly used in English cuisine in the preparation of pureed soups, casseroles and other dishes. According to the English tradition, it is usually used as a filler for sandwiches with port wine. It is customary to turn the bottle over and insert the neck into the piece of cheese.

Stilton can be stored for up to three months without fear of deterioration in its taste. To get a richer taste, take a piece of cheese out of the refrigerator and wait about 30 minutes. This will give us the opportunity to get a richer and brighter taste, and the aroma will be fully revealed. If you prefer a fresher taste, then there is no need to wait, enjoy it right away, so to speak, while still chilled.

The product is produced from whole cow's milk and cream. It is pasteurized and sour until the whey is released. Next, the cheese mass is left to settle in linen bags until the whey is completely drained. Before the cheese wheels are left to mature for up to nine weeks, they are injected with mold spores. The white color of the cut is an eloquent sign that we have an unripe Stilton specimen in our hands. It has subtle blue veins, a less harsh taste and a softer structure.