Stilton (cheese) 277876 225933121 2008-07-16T02:17:19Z SieBot 4005189 robot Adding: [[he:סטילטון]] {{Cheese|Stilton | [[Image:Blue Stilton Quarter Front.jpg|260px]] | [[England]] | [[Derbyshire]], [[Leicestershire]], and [[Nottinghamshire]] | [[Cow]]s | Yes | semi-soft, crumbly, creamier with increasing age | 9 weeks minimum | [[Protected designation origin|PDO]]}} '''Stilton''' is a [[cheese]] of [[England]]. It is produced in two varieties: the well-known ''blue'' and the lesser-known ''white''. Both have been granted the status of a [[protected designation of origin]] by the [[European Commission]]. Only cheese produced in the three counties of [[Derbyshire]], [[Leicestershire]], and [[Nottinghamshire]] &ndash; and made according to a strict code &ndash; may be called "Stilton". ==History== The pioneer of blue Stilton was Cooper Thornhill, owner of the ''Bell Inn'' on the [[Great North Road (United Kingdom)|Great North Road]], in the village of [[Stilton]]. In 1730, Thornhill discovered a distinctive blue cheese while visiting a small farm near [[Melton Mowbray]] in rural Leicestershire - possibly Quenby Hall in [[Hungarton]].<ref>{{cite web|url=http://www.telegraph.co.uk/wine/main.jhtml?xml=/wine/2006/06/20/hstilton20.xml|title=The cheese that broke the mould|publisher=Daily Telegraph|date=June 20, 2006}}</ref> He fell in love with the cheese and made a business arrangement that granted the Bell Inn exclusive marketing rights to blue Stilton. Soon thereafter, wagon loads of cheese were being delivered to the inn. Since the main [[stagecoach]] routes from London to [[Northern England]] passed through the village of Stilton he was able to promote the sale of this cheese and the legend of Stilton rapidly spread. In 1936 the Stilton Cheesemakers' Association (SCMA) was formed to lobby for regulation to protect the quality and origin of the cheese, and in 1966 Stilton was granted legal protection via a certification [[trademark]], the only British cheese to have received this status.<ref>{{cite web|url=http://www.stiltoncheese.com/UK/pr/uk.cfm|title=Stilton Cheese: The Story of Stilton|publisher=stiltoncheese.com}}</ref> ==Manufacture and PDO status== Ironically, Stilton cheese ''cannot'' legally be made in the village that gave the cheese its name. Stilton cheese was never made in the village of Stilton. Stilton village is now in [[Cambridgeshire]], in the former county of [[Huntingdonshire]]. There are currently just eight [[Dairy|dairies]] licensed to make Stilton, each being subject to regular audit by an independent inspection agency accredited to European Standard EN 45011. At present, all but one of the licensed dairies are based in the [[Vale of Belvoir]], which straddles the Nottinghamshire-Leicestershire border. This area is commonly regarded as the heartland of Stilton production, with dairies located in the town of [[Melton Mowbray]] and the villages of [[Colston Bassett]], [[Cropwell Bishop]], [[Hungarton]], [[Long Clawson]] and [[Saxelbye]]. The only dairy currently producing Stilton elsewhere (at [[Hartington]] in Derbyshire) owes this fact to a native of the Vale who bought the dairy over a century ago. To be called blue Stilton, a cheese must: *Be made only in the three [[Ceremonial counties of England|counties]] from local [[milk]], which is [[Pasteurization|pasteurised]] before use. *Be made only in a traditional [[Cylinder (geometry)|cylindrical]] shape. *Be allowed to form its own crust or coat. *Be unpressed. *Have delicate blue veins radiating from the centre. *Have a "taste profile typical of Stilton". Stilton has a typical fat content of ~35%, and protein content of ~23%. [[Danish Blue cheese|Danish Blue]] is made in a similar way to Stilton and also possesses the distinctive blue veins. [[Stichelton]] is a very similar cheese, but is made with unpasteurised milk. ==Stilton consumption== [[Image:Cheese 19 bg 050606.jpg|right|thumbnail|Blueberry white Stilton]] Blue Stilton is often eaten with [[celery]] or [[pears]]. It is also commonly added as a flavouring to vegetable [[soup]], most notably to cream of celery or [[broccoli]].<ref>{{cite web|url=http://www.accidentalsmallholder.net/articles/recipes/broccolistiltonsoup/|title=Broccoli & Stilton Soup recipe|publisher=The Accidental Smallholder}}</ref> Alternatively it is eaten with various crackers, biscuits and bread. Traditionally, [[port wine|port]] is drunk with blue Stilton. The cheese is traditionally eaten at [[Christmas]].<ref>{{cite web|url=http://www.bbc.co.uk/food/christmas/essentials_stilton.shtml|title=Food - Christmas|publisher=BBC}}</ref> The rind of the cheese is rarely eaten due to its bitter flavour, and the fact that it may contain anti-molding agents or have been handled without gloves during its manufacture.<ref>{{cite web|url=http://www.uncorked-va.com/cheese.php|title=Uncorked Cheese - Cheese First?|publisher=Uncorked}}</ref> White Stilton has not had the ''[[Penicillium roqueforti]]'' mold introduced into it which would otherwise lead to the blue veining normally associated with Stilton. It is often blended with other materials such as dried fruit, and has even been used as the flavouring for [[chocolate]]. <ref>{{cite web|url=http://www.which.co.uk/reports_and_campaigns/food_and_drink/reports/taste_tests/food/chocolate_cheese_news_article_557_112219.jsp| title=Chocolate cheese hits the shelves|publisher=Which? magazine|date=April 5, 2007}}</ref> [[Huntsman cheese]] is made with both blue Stilton and [[Double Gloucester]]. == Bizarre dreams == A 2005 study carried out by the British Cheese Board claimed that when it came to dream types, Stilton cheese seemed to cause odd dreams, with 75% of men and 85% of women experiencing bizarre and vivid dreams after eating a 20 gram serving of the cheese half an hour before going to sleep. <ref>{{cite web|url=http://www.britishcheese.com/news.cfm?page_id=240|title=Sweet Dreams Are Made of Cheese|accessdate=2007-07-20|date=2005-09-25}}</ref> == Cultural references == British author [[G. K. Chesterton]] wrote a couple of essays on cheese, specifically on the absence of cheese in art. In one of his essays he recalls a time when he, by chance, visited a small town in the fenlands of England, which turned out to be Stilton. His experience in Stilton left a deep impression on him, which he expressed through poetry in his ''Sonnet to a Stilton Cheese'': ''<poem> Stilton, thou shouldst be living at this hour And so thou art. Nor losest grace thereby; England has need of thee, and so have I-- She is a Fen. Far as the eye can scour, League after grassy league from Lincoln tower To Stilton in the fields, she is a Fen. Yet this high cheese, by choice of fenland men, Like a tall green volcano rose in power. Plain living and long drinking are no more, And pure religion reading "Household Words", And sturdy manhood sitting still all day Shrink, like this cheese that crumbles to its core; While my digestion, like the House of Lords, The heaviest burdens on herself doth lay. </poem>'' - G.K. Chesterton This is in part a parody of [[Wordsworth]]'s sonnet '''[[London, 1802]]''', opening line: '''[[John Milton|Milton!]]''' ''thou shouldst be living at this hour''. ==References== {{Reflist}} ==External links== *[http://www.stiltoncheese.com Stilton Cheesemakers' Association] *[http://news.scotsman.com/uk.cfm?id=1923962005 "Nightmare is over as study says cheese doesn't cause bad dreams"] <!--Categories--> [[Category:English cheeses]] [[Category:Herbal and fungal stimulants]] [[Category:Culture in Derbyshire]] [[Category:Leicestershire]] [[Category:Nottinghamshire]] [[Category:British products with protected designation of origin]] [[Category:Cow's-milk cheeses]] [[Category:Blue cheeses]] <!--Interlanguage links--> [[ca:Stilton]] [[da:Stilton]] [[de:Blue Stilton]] [[es:Queso stilton]] [[fr:Fromage de Stilton]] [[gl:Queixo stilton]] [[he:סטילטון]] [[mk:Стилтон (сирење)]] [[nl:Stilton (kaas)]] [[ja:スティルトン]] [[pl:Blue Stilton]] [[pt:Stilton]] [[ru:Стилтон]] [[sl:Stilton (sir)]] [[sv:Stilton]]