Is Stilton The Most Popular English Blue Cheese The Cheese Professor

Is Stilton The Most Popular English Blue Cheese The Cheese Professor People who love blue cheeses really love them, but with as many of 35% of the population of great britain, the birthplace of one of the most iconic blues, listing it among their most hated foods, it’s a triumph for blue lovers everywhere to learn that a blue cheese made the best seller list for any cheese shop, even one thousands of miles away from its origin. The texture of blue cheese vs stilton. blue cheese and stilton have different textures. blue cheese is typically crumbly and firm, while stilton is more creamy and smooth. this is due to the different types of milk that are used to make the two cheeses. cow’s milk, which is used to make stilton, has a higher fat content than sheep’s milk or.

Is Stilton The Most Popular English Blue Cheese The Cheese Professor Stilton cheese, a classic english blue cheese, has a rich and storied history. while its name is derived from the village of stilton in huntingdonshire, it’s interesting to note that according to tradition, it was first sold in this village but not necessarily made there. the origins of stilton can be traced back to the early 18th century. Well that comes down to seasonality. cheese is just as seasonal as fruit and vegetables, and cows tend to produce their richest milk in september, whilst grazing on grass, and what is called the ‘second growth’ grass. stilton is matured for 10 12 weeks, so milking in september, and then maturing to perfection gets you right to christmas!. Stilton cheese. stilton is one of the best known british blue cheeses, traditionally made in two varieties: blue and white. blue stilton is creamy and crumbly with a distinctively sharp, rich flavor produced by the blue veins. white stilton, less common, is the milder of the two and does not have the blue veining. Stilton cheese. stilton is an english cheese, produced in two varieties: blue, which has penicillium roqueforti added to generate a characteristic smell and taste, and white, which does not. both have been granted the status of a protected designation of origin (pdo) by the european commission, requiring that only such cheese produced in the.