Stilton cheese is a mild type of blue cheese that originated in Leicestershire. Stilton is known for its sharp aftertaste, and it is most commonly crumbled into salads, pizzas and pastas. The European Commission has given Stilton cheese the status protected designation by origin, which means only licensed dairies in the English counties of Leicestershire, Nottinghamshire and Derbyshire can make the blue cheese and classify it as Stilton. It's not illegal to make Stilton cheese, but it cannot be sold under the name Stilton. It would only be considered as a blue cheese. If you're familiar with making you own cheese at home, the following Stilton recipe according to Jack Schmidling Productions, Inc. will help you make your own Stilton cheese (see Resources).
Heat 7.5 litres (2 gallons) of 2 per cent milk and 473 ml (1 pint) whipping cream over a medium-high heat. Do not to boil or scorch the milk.
Add 50 g (1/4 cup) mesophilic starter culture, 1 tsp rennet, 1/8 tsp Penicillium roquefortii and 1 tsp calcium chloride and then stir. Let the mixture simmer for an hour and a half. The rennet and cultures are available from online cheese supply stores.
Whisk the formed curds carefully to make small pieces. Take the mixture off of the stove and let it cool down for half an hour.
Pour out the excess liquid once the curds are cool and then drain the curds using a cheesecloth in a colander.
Place the curd from the cloth in a cheese bag and let them dry for 15 minutes.
Press the curds, still in the bag, between two boards for 2 hours. Make sure the weight of pressure is no less than 4.54 kg (10 lb).
Place the curds in a bowl where you can split the curds into even smaller pieces and add 2 tbsp of salt.
Place the cheese into a 10 cm (4 inch) mould. Take turns flipping the mould at least three times a day during the three to four day process, or until the cheese is ready to slip out of the mould. It should also have the shape of the mould when it's ready.
Let the cheese ripen by ageing it for a month to 60 days.
Things you need
- 2 per cent milk
- Whipping cream
- Mesophilic starter culture
- Penicillium roquefortii
- Calcium chloride
- Cheese bag
- Cheese mould