How is blue stilton made

Don't know how much cheese to serve? Stilton Cheese What is Stilton? How Stilton is made The art of making Stilton has remained very much the same as when it was first produced.

Substitutes for Stilton In the family of blue cheeses, many share similar qualities of taste and texture, while also delivering unique traits of their own. Creamy Blue. Danish Blue. All you need to know about cheese Curious about the world of cheese? How to freeze cheese A guide to freezing and thawing cheese. How to store cheese How do you store your cheese — and what are the signs that the cheese has gone bad?

Cheese Knife Guide This cheese knife guide shows you what cheese knives to choose for different types of cheese.

How to cut cheese Your cheese consists of several layers of flavour, and the taste may differ depending on where you cut it.

How much cheese to serve Don't know how much cheese to serve? They are regrouped under the aptly-named Stilton Cheese Makers Association. Stilton is still hand-made by master cheesemakers in a process which remains unchanged for countless years. The entire process takes about nine weeks in total — from milk to shelf. Here, the Stilton Cheese Makers Association takes us through the production steps:. Fresh, local milk is poured into an open vat. Essential ingredients are added at this stage — acid forming bacteria known as starter cultures, a milk-clotting agent such as rennet and penicillium roqueforti — which is the blue mold spores, essential to give the cheese its famous veining.

Now the curds begin to form, whey is removed the the curds are left to drain overnight. The curds are divided and transferred into the Stilton hoops or molds. They are then left to drain for several days at a set temperature and humidity. The hoops of Stilton are turned regularly to allow an even distribution of moisture to spread through the cheese. Today, Stilton production has strict geographical borders and is confined to three counties in England.

Ironically, as the village of Stilton falls outside of the county's borders, there can't be any cheese made in Stilton called Stilton. Colston Bassett Dairy was founded in as a cooperative to save excess milk from farms in the village from going to waste. Today, the dairy works with four farms that supply 4 million liters of milk a year.

Billy: Over, you know, the last and-something years, we've gone from making three months a year, probably making 50, 60 cheese a day, to making seven days a week, and we are doing, in peak, about cheese a day. Billy: What we do is we take the milk, we add a blue mold culture, starter culture to produce acidity, and then we add rennet, which will help us clot the milk and turn it into curd.

Once we've set it and it looks like a giant jelly, a giant white jelly, we'll cut the curd, release the moisture, and we'll drain that moisture off. Quite specific to us, all of our cheese will be hand-ladled from vat to trolley. And that's just the transfer of curd from one large vessel to another. That will give us moisture release without losing too many fatty proteins to whey.

Mechanized processes, large-scale business, people who are transferring large volumes, can and do lose fatty proteins to whey. We do, but just less, because we're doing it by hand. Claudia: If you think that ladling is just about transferring the curds from one vat to another, think again.

Billy showed me how to do it, and I had a go myself. Billy: So, the thing to remember is not to dig. Keep it quite flat and just push it through. Billy: Very good. OK, so you also need to It needs to all come down to the same depth.

So you can't have some deep, some not. So it needs to be exactly the same, all the way down. Same here. Billy: And that bit of cheese is now dead. Consuming spoiled blue cheese can cause food poisoning and increase exposure to harmful mycotoxins.

Blue cheese is made using a type of mold called Penicillium , which is responsible for its distinct taste, smell, and appearance. Unlike other types of mold, the types of Penicillium used to produce blue cheese do not produce mycotoxins and are considered safe to consume.

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