Label
All
0
Clear all filters
Appears in
The Book of Food

By Frances Bissell

Published 1994

  • About

The king of English cheese, Stilton is produced only in Leicestershire, Nottinghamshire and Derbyshire. It is most commonly blue-veined or, less regally, white. Blue Stilton, made from pasteurized cowsโ€™ milk is ripened for three to four months; it has a gray crinkled crust, moist crumbly texture, creamy-yellow interior, all-over blue-green veining and a rich tangy flavor. Available throughout the year, but at its best in late autumn (made from rich summer milk), it is traditional fare at Christmas โ€” accompanied by port. When buying, avoid cheese with a dry brownish interior (except at the edges) or patchy veining. Cut Stilton flat, across its face; never scoop it out from the center. And never pour port into it โ€” such a practice spoils two superb natural foods. White Stilton, without the mould, is a younger, milder cheese. (258)

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the worldโ€™s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of

The licensor does not allow printing of this title