When you are considering the purchase of blue cheese you may want to investigate English Stilton. This great blue cheese is usually overlooked and underappreciated by cheese buyers because the Roqueforts, Cabrales', Valdeons and Gorgonzolas get all the attention. So we would like to shine a bright light on the magnificent blue cheese.
Stilton is known as the King of English Cheeses, and is only made in Derbyshire, Nottinghamshire and Leicestershire. It is the only English cheese protected by a certificated trade mark. The British name certification insures that the milk and the cheese manufacturing must be done in the above listed counties and that the production recipe and aging process must adhere to the guidelines established by the Stilton Cheese Makers' Association.
Stilton is a pasteurized, firm cow's milk cheese with a natural brushed inedible rind. It has dry rough or gritty brownish rind and an ivory colored interior paste that has large amounts of greenish-blue veins.The production of stilton begins when a culture of Penicillium Roquefortii is added to the milk and the starter, the rennet is added a short time later. After cutting, draining, milling and salting the curds, then shaping ( into cylinders) and turning by hand the cheeses, are stored in precise conditions of temperature and humidity to produce the characteristic crust and veining which created by inserting steel needles to aid in the aeration and mold growth. The cylinders are then aged for a minimum of six months, however the best Stiltons are aged for at least12 months and have a fat content of about 55%
Well aged Stiltons exhibit an inner paste that has a crumbly yet moist and creamy texture a spicy aroma and a sharp tangy flavor. This wonderful cheese should be savored at the end of a meal with a hearty bread and red wine. Any leftovers can be added to Crème Fraiche to create a tasty spread. Try to remember that this is a strong cheese and it will overpower most other cheeses. So, when using it on a cheese platter or at a cheese tasting serve it at the end of the line.
When shopping for Stilton avoid any that have gray interior paste or that fall apart when cut. Ask your cheesemonger to cut your cheese in layers not wedges, this will add eye appeal to your table setting. The condition of the outer rind will usually look unsightly but this is not really important and should not hinder you from purchasing it. Stilton should be covered with a clean damp cotton cloth and then wrapped with aluminum foil and kept in the vegetable bin in the refrigerator. If fuzzy mold develops on the rind just scrape it off.
The best brands to purchase are Long and Clawson Dairy, Cropwell Bishop Creamery, Colston Bassett and Thomas Hoe Stevenson all are readily available here in the United States.
Wine parings: All big reds, Bordeaux, Cotes-du Rhone, Sherry, a good Port or Madeira, also try it with a good hearty English or Irish Beer.
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