Stilton
|
|
| Historically referred to as "the king of cheeses" Stilton is a bluemould cheese with a rich and mellow flavor and a piquant aftertaste. It has narrow, blue-green veins and a wrinkled rind which is not edible. Stilton is milder than Roquefort or Gorgonzola, and is equally excellent for crumbling over salads or a dessert cheese, served with a Port Wine, even though it goes well with any wine.
It takes 136 pints milk (78 litres) to make one 17lb (8kg) Stilton cheese that has delicate blue veins radiating from the center.
It takes its name from the village of the same name in Cambridgeshire although the cheese has never been made there.
Like all good cheeses Stilton is best served at room temperature but, unlike most cheeses, it can be frozen. |
|
|
