Price
- No products in the cart.
-
-
-
specifications: [[item.skuinfo]]
price: [[item.currency]][[item.price]]
[[item.currency]][[item.allPrice]]
-
-
-
YOU MAY ALSO LIKE
[[item.currency]][[item.discount_price]] [[item.currency]][[item.price]]
ADD
Overnight Guaranteed English Cheese Blue Stilton - 1 lb / 454 g
Stilton is a cheese with a beautiful interior, streaked like marble, and a crumbly yet almost soft texture - relatively delicate compared to its stout and bold flavors. The taste is intense and rich, with a complex profile that opens with creamy and nutty specks, followed by a salty finish that lingers on the palate.
The production of original Stilton cheese retains the ideals of quality throughout all aspects. Cows grazing on the lush pastures in the midlands of England provide the fresh milk needed to make this renowned cheese. These wide plains among the moors in the heart of England offer abundant forage for the cattle, which is clearly reflected in the final product.
Stilton can be a versatile ingredient, benefiting dishes such as pastas, risottos, and desserts. Salads also fare especially well when mixed with light crumbles of the cheese. The nuances of Stilton can be complemented perfectly by accompaniments like honey, walnuts, and sliced apples when served on a cheese board.
The art of making Stilton has remained largely unchanged since its inception. Production is limited to certain parts of England and relies on careful selection and maturing processes. Fresh pasteurized milk is poured into large vats at dawn each day, followed by the addition of a blend of cultures and rennet. A special yeast is also included to allow for the development and rapid growth of mold.
Once the milk has curdled, the curd is cut, separated, and left to allow the whey to strain off. The curd is then milled, salted, and transferred into molds. The workers carefully place the molds on shelves and turn them daily, ensuring not to compress the curd, as this would prevent the fostering of the desired flaky texture.
After around a week, the curd is smoothed by hand and left to age for approximately five weeks. At this stage, the cheese is pierced with steel needles, allowing the blue veins to breathe and grow. Finally, after nine weeks, the cheese is ready to be sent out to shops and enjoyed by consumers.
product information:
| Attribute | Value | ||||
|---|---|---|---|---|---|
| is_discontinued_by_manufacturer | No | ||||
| item_weight | 1 Pounds | ||||
| manufacturer | Apilcina | ||||
| best_sellers_rank | #76,271 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food) #4 in Blue Cheese | ||||
| customer_reviews |
|
