Cheese - Stilton

DESCRIPTION

One of the most famous cheeses to come out of England, it must be made in 1 of the 3 approved regions in northern England (Derbyshire, Leicestershire and Nottinghamshire).  With a strong, spicy flavor this beautifully veined blue cheese has a creamy texture and natural rind.  The cut face on half wheels is usually sprayed with a clear wax to keep the cheese from prematurely oxidizing.  To learn more about Stilton click here!

 

ORIGIN

United Kingdom

 

MILK TYPE

Cow

 

RAW MILK OR PASTEURIZED?

Pasteurized

 

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

 

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• Pairings - a slice of Madrange ham and some Dijon mustard go well together with Stilton on a sandwich

 

SUBSTITUTES

Shropshire Blue

 

INGREDIENTS

Pasteurized cow milk, salt, rennet (vegetable), cheese culture, penicillium roqueforti.