https://www.youtube.com/watch?v=pRPb8SJNrY4
Stream Full Episodes of How It's Made:https://www.discoveryplus.com/show/how-its-madeSubscribe to Science Channel:http://bit.ly/SubscribeScienceLike us on Fa

https://www.youtube.com/watch?v=unVdU4MgRAA
Discovery and Science Channel's How It's Made Blue Stilton Cheese episode.All copyrights go to their respective owners.

https://en.wikipedia.org/wiki/Stilton_cheese
Stichelton is an English blue cheese virtually identical to Blue Stilton, but because it does not use pasteurised milk or factory-produced rennet [23] it cannot legally be called Stilton, due its PDO status. Many countries have blue cheeses. Italy, for example, has greenish blue Gorgonzola made from cow's milk.

https://www.businessinsider.com/how-traditional-english-stilton-blue-cheese-is-made-2019-12?op=1
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 1913 as a cooperative to

https://cheeseorigin.com/stilton/
This semi-soft cheese is made from pasteurized cow's milk and has a rich, creamy texture with a spicy tang. Stilton is produced in two varieties: Blue Stilton and White Stilton. Blue Stilton is aged for a minimum of nine weeks and has a crumbly yet smooth texture and a pungent aroma.

https://www.thespruceeats.com/what-is-stilton-cheese-5085858
Stilton is a richly flavored, iconic English cheese with a crumbly yet buttery texture that melts on the tongue. The cheese first became well known in the early 18th century and was first factory-made in the late 19th century. Stilton can only be produced in the counties of Derbyshire, Leicestershire, and Nottinghamshire.

https://cheeseaholicsanonymous.com/stilton-cheese-complete-guide/
What sets Stilton apart is its bold and complex flavor. Imagine a cheese that's both creamy and crumbly at the same time. The interior boasts a pale, ivory color, adorned with blue-green veins that lend a touch of vibrancy to its appearance. On the palate, this cheese delivers a rich, savory taste, complemented by the tangy nuances of blue mold.

https://www.azureazure.com/gastronomy/food-drink/blue-stilton-king-of-english-cheeses-85/
Blue Stilton is made with the best milk from the Holstein cows that graze in the English countryside. It is fermented with acid forming bacteria and penicillium roqueforti, which gives the cheese its characteristic blue veins.Quintessentially English, Stilton has its own Certification Trade Mark, and is a food name protected by the European Union.

https://www.stiltoncheese.co.uk/making-stilton/
Using a cheese iron, they take a core from the roundel of Stilton, and based on its smell, taste, appearance and texture, decide if it can be sold as Stilton, or just 'blue cheese'. Only absolutely top quality Stilton can bear the famous name, as customers rightly expect to experience the same delicious blue cheese every time they buy it.

https://www.stilton.org/about-stilton/history/stilton-cheese/
Stilton Cheese. Stilton is undoubtedly the 'aristocrat of cheeses' and has always been a premium-quality product. In the 1790s it sold at half-a-crown (12½p) a pound - more than twice a day's pay for the average farmworker. Until 2009, it was generally thought that the unique blue cheese was never actually produced in the village, but

https://www.youtube.com/watch?v=HGs9e8j54vA
Stilton cheese takes its name from the village of Stilton, in the east of England. The earliest reports of cheese made and sold here date to the 17th century

https://www.nutritionadvance.com/stilton-cheese/
This PDO specifies that to be called Stilton, a cheese must ; Be made in the county of either Derbyshire, Leicestershire or Nottingham from locally sourced milk. Contain a minimum of 48% milk fat. Have blue veins throughout the cheese due to the use of a blue mold called Penicillium roqueforti. Not be pressed. Have a cylindrical shape and a crust.

https://thecheesewanker.com/trivia/where-does-blue-stilton-come-from/
Stilton is a traditional blue cheese that has been made in the midlands of England since 1913. Initially, producers used local raw cow's milk to make this medium strength blue cheese. But after a health scare in the late 1980's, they adapted their procedures to use pasteurised milk instead.

https://www.stiltoncheese.co.uk/
Welcome to the home of Stilton - Britain's historic blue cheese. The history of Stilton can be traced back to the early 18th century and although it is clear that the recipe used has changed quite dramatically over the years it remains one of the world's best known and much loved cheeses. Since 1996, Stilton has borne European Protected

https://www.thespruceeats.com/how-blue-cheese-is-made-591563
Blue cheese is a generic term used to describe cheese produced with pasteurized cow's, sheep's, or goat's milk and ripened with cultures of the mold penicillium. Blue cheese generally has a salty, sharp flavor and a pungent aroma. It is often relatively low in fat but has a high sodium content. Blue cheese is a good source of protein, calcium

https://www.reluctantgourmet.com/colston-bassett-blue-stilton-cheese/
This cheese is made exactly like blue Stilton, but it isn't pierced so the mold doesn't grow. White Stilton is mild and creamy and is often mixed with fruits and honey to make seasonal dessert cheeses, usually around Christmastime. Like its more well-known sibling, white Stilton also has a Protected Designation of Origin and can only be

https://www.britannica.com/topic/Stilton
Stilton, classic English blue cheese made from cow 's milk, named for the village in Huntingdonshire where, according to tradition, it was first sold in the late 18th century at a stagecoach stop called the Bell Inn. Stilton cheese has apparently never been produced in its namesake village; in modern times the designation is restricted to

https://www.youtube.com/watch?v=VL-uQhyqX9w
The show is a documentary showing how common, everyday items (including foodstuffs like bubblegum, industrial products such as engines, musical instruments s

https://www.wisconsincheese.com/about-cheese/how-is-blue-cheese-made
Today, blue cheese is made in a much more scientifically controlled fashion. Raw cow's milk, sheep's milk or goat's milk is pasteurized and treated with a starter culture that converts lactose to lactic acid and changes the milk from liquid to solid. Rennet is added to coagulate the milk and the curds are cut to release the whey.

https://discover.hubpages.com/food/EASY-HOMEMADE-CHEESE-GUIDE-How-to-make-STILTON-cheese
Sprinkle the salt and blue-mold powder blend over the curds and mix them together with a slotted spoon or your hands. Spoon into a 2-pound mold. Place a cheese board in a shallow draining pan. Top the board with a cheese mat, followed by cheese filled mold. cover it with another mat and a board or saucer.

https://delishably.com/dairy/Everything-You-Ever-Wanted-To-Know-About-Blue-Cheese
How It's Made. Within 48 hours of milking, the rennet is added to the ewe's milk. It's then heated and placed into large vats, where it's allowed to ferment into curds. The curds are then carefully cut into cubes, drained, and salted. It then remains at the dairy for a few days until it's transferred to the caves.

https://happymuncher.com/stilton-cheese-recipes/
It's packed with flavor and made with a few simple ingredients. I love the combination of the Cumberland sausages, Smokey and Maple cured bacon, and the seriously strong cheddar cheese. The old English mustard powder adds a nice zing, and the blue Stilton cheese gives it a unique flavor.

https://www.thecourtyarddairy.co.uk/blog/cheese-musings-and-tips/blue-cheese-what-is-the-blue-mould-and-how-does-it-come-about/
Penicillium roqueforti mould (and its enzymes) work to make the unique flavour and texture in blue cheese by doing several key things to the cheese curd, to give blue cheese is texture and piquancy: It raises the pH (acidity) of the cheese helping with texture and flavour. The mould is highly proteolytic (it easily breaks down proteins).

https://igourmet.com/products/coombe-castle-blue-cheese-stilton-dop
To be called "The King of Cheeses" a Stilton must be made only in three counties from local milk which is pasteurized before use, be made only in the traditional cylindrical shape, be allowed to form its own crust or coat, be un-pressed, have delicate blue veins radiating from the center and have a taste profile typical of Stilton.

https://fantasy.espn.com/games/tournament-challenge-bracket-2024/bracket
These cookies are necessary for our services to function and cannot be switched off in our systems. They are usually only set in response to actions made by you which amount to a request for services, such as setting your privacy preferences, logging in, accessing, searching, or discovering content, or filling in forms.