Posts Tagged ‘History’
“King of Cheeses” is a duly earned title for England’s Blue Stilton. Governed by the strictest of traditional guidelines and procedures, constantly compared to other country’s like-creations, resplendently awarded, strong, dramatic, awe-inspiring and scrutinized with every encounter for reputation will always precede its presence.
Like all great Kings, Blue Stilton’s history is well researched and documented. It was universally accepted that the cheese was named after the ancient town of Stilton, a staging post for travelers perfectly situated on the Great North Road between London and Edinburgh, where the cheese was first sold – but not actually made. However, research of late uncovered evidence that the historic town of Stilton did craft a popular cooked, pressed cream cheese that would evolve into the present day Blue Stilton.
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Blue Stilton was born at the right place, at the right time, but rising to such prominence could not have been achieved without a champion who knew how to seize a remarkable opportunity when presented with it. Cooper Thornhill, landlord of the famous and always busy Bell Inn in Stilton, made a deal with Frances Pawlett , a renowned cheese maker from nearby Wymondham, to create one standard Blue Stilton recipe and along with other local cheesemakers, supply Thornhill with excellent cheese to sell.
Today only six dairies, located in the three designated counties of Derbyshire, Leicestershire and Nottinghamshire, are licensed to make Blue Stilton- and they take this royal responsibility seriously.
The dairies must use only local, pasteurized milk, the cheese must be un-pressed, made in the traditional cylindrical shape, have delicate blue veining that radiates out from the center to its naturally formed crust and of course meet the precise taste profile of a quintessential Blue Stilton in order to be so named.
Since the 18th century, England’s benevolent King Stilton has deservedly ruled the world of cheese and continues to expand the kingdom of great blue cheese taste around the globe, one palate at a time.