Stilton Cheese

The earliest reports of cheese made and sold here date to the 17th century.

Stilton cheese. Vanilla Stilton Cheese will attract all. The result is a delicate white cheese with a fresh mild taste and crumbly texture. Great flavours easy to make always impresses.

The Stilton Cheese Makers Association casts doubt on Mr. Stilton cheese takes its name from the village of Stilton in the east of England. Stilton is a large tall round of lightly pressed cheese with a rugged grey crust.

This Stilton is best kept in the refrigerator wrapped in wax paper. The cheese is made from locally produced pasteurisedcow milk. Crafted with English cows milk this is the classic for a fudgy buttery crumble with a mineral tang.

To freeze a wedge of Stilton cheese. Cut the cheese into portions no larger than 12 pound each and wrap tightly in heavy-duty aluminum foil or plastic freezer wrap or place inside a heavy-duty freezer bag. Award-winning Bath Blue is a creamy Stilton-style organic blue cheese from the South West.

However it is best to remove the cheese from the refrigerator 30 minutes Singapore weather before eating loosen the wrapping and let the cheese warm to room temperature. Until 2009 it was generally thought that the unique blue cheese was never actually produced in the village but. The Stilton cheese can only be produced in the three counties of Derbyshire Nottinghamshire and Leicestershire.

When freezing place the cheese in the freezer before the number of days shown for refrigerator storage has elapsed. In the 1790s it sold at half-a-crown 12½p a pound more than twice a days pay for the average farmworker. Stilton is a traditional semi-soft English cheese that dates back to the early 18th century or perhaps even earlier.