Have you ever been to a wine and cheese soiree and noticed a strange-looking spoon next to the blue cheese? Maybe you passed the blue cheese area altogether thinking someone had left a pair of stinky gym socks nearby? Or it could be that you just haven’t ventured out into the blue cheese territory and don’t know your Stilton from your Roquefort.
This is hardly a definitive guide to Stilton cheese, but we hope that after reading this you’ll know a bit more about blue cheese, how it gets its marble-like beauty and distinctive aroma, what those odd scoops are, and how to use them. You may even be brave enough to craft your very own Stilton with Port this Christmas…or maybe not!
The Making of Stilton
Stilton cheese dates back to the 17th century and gets its name from the village of Stilton, in east England. Called “English Parmesan” by writer Daniel Defoe in 1724, the cheese is still crafted using traditional methods.
One of the few kinds of cheese to carry a Protected Designation of Origin Certification, to have the name Stilton, it must be made using local cow’s milk in Derbyshire, Leicestershire, and Nottinghamshire.
Made only in a cylindrical shape, Stilton forms its own coat or crust. The recipe for Stilton is pasteurized cow’s milk, salt, penicillium roqueforti, vegetarian rennet, and dairy cultures. (Rennet is an enzyme used to coagulate milk to form a thick curd.) At around 10 weeks old, a young Stilton is ready to eat.
There are only 6 licensed cheese makers in the world that make this blue cheese.
Appearance and Taste
Some would call the unique appearance of Stilton magical, with its blue veins that radiate from the center. It has a mixed texture that is both soft and crumbly.
Described as rich and creamy, the complex taste of this blue cheese starts mellow with nutty and sweet yeasty notes and finishes with a sharp aftertaste.
Ways to enjoy Stilton
Blue cheese is always best with something sweet, like honey or fruit compote. The French often eat Roquefort that way, while the English will sometimes serve Stilton by infusing it with Port. A Christmas tradition, you can purchase Port-infused Stilton in time for the holidays. Or, grab your cheese knife set, carve out a trench and make your own… just be sure to have a deep bowl under it and plenty of cellophane wrap!
Stilton is a favorite melted into a sauce with pasta and crumbled lightly into a salad. On cheese platters and charcuterie boards, it pairs well with honey, walnuts, and sliced apples. Packed with all that gut-friendly bacteria, Stilton is also good for digestive health.
How to slice and serve Stilton
If you’ve ever tried to cut and eat a piece of Stilton cheese with a regular knife, you probably know that serving this cheese needs a special approach. Instead of a lovely uniform slice of cheese, you got a crumbling clump of cheese on your plate. And as delicious as those clumps of Stilton were, you’ll be happy to hear that with the right cheese knife set you can slice, serve and enjoy it better.
An English Christmas tradition is to have a round of Stilton on the table so anyone can slice or scoop a morsel in passing. One way to serve it is to use the pronged fork from your cheese knife set and slice a bit from the top. Once plated you can eat it with a knife and fork.
Photo by Edward Howell on Unsplash
Another way to serve and enjoy this King of Blue cheese is to use a Stilton scoop. (We also think it’s the most enjoyable!) Set out one or more Stilton scoops for you and your guests to help themselves. Starting at the center of the cheese cylinder, dig in and scoop out a mound. Place your mound of delicious cheese on a plate and enjoy eating it on a cracker with mango chutney or drizzled with honey on crusty bread.
Designed for scooping from the center without disturbing the rind, a Stilton scoop set will bring traditional style to your table or charcuterie boards.
Other Classic Blue Cheeses
Most blue cheeses have a similar consistency and taste, but when it comes to cheeses that are closest in flavor and texture to Stilton, our first mention would be the Italian classic Gorgonzola. With its nutty, tangy, and creamy texture, it is easy to mistake Gorgonzola for Stilton.
Hint: On a blue cheese board keep your cheese knives set nearby. Also, designate one Stilton scoop for each variety.
Roquefort, from France, is made from sheep’s milk and is aged for 12 to 20 weeks. It boasts prominent blue veins and a crumbly texture. Known for its deep, briny, tangy taste, Roquefort is one of the most pungent cheeses.
The Lombardy region, in Northern Italy, is known for its rich cheese-making. Gorgonzola, a town in the region is home to its namesake cheese. Pierced with steel needles while aging to create its distinctive white and blue marbling, this blue cheese is perfect for charcuterie boards paired with grapes, honey, and pistachios.
Crafted in Asturias, Northern Spain, Cabrales is a semi-hard cheese made from cow, sheep, and goat milk from animals raised in the nearby mountains. However, what sets this Spanish blue cheese apart is that it ages for about 5 months in caves along the mountainside. Pressed into round molds and washed lightly in a briny solution, the cheese goes into the airy limestone caves. The caves have naturally occurring penicillium mold which penetrates the Cabrales to create the rich veiny blue-green mottling.
Last but not least, there is Danablu (Danish Blue). Made in Denmark, it has an earthy taste that opens pungent and finishes smooth and creamy. While it belongs to the blue cheese family, it is a milder choice, ideal for those who are new to the world of blue cheese.
There are dozens of blue cheese varieties, but these four classics will make a great substitute for Stilton and complement many other kinds of cheese on your charcuterie boards.
Title Photo by Michele Blackwell on Unsplash
Photos courtesy of Carrie of Pantry To Table
