Introduction
In the world of cheese, few names are as evocative as Stilton. Known as the “cheese named for an english village,” Stilton has a rich history and a distinctive flavor that has earned it a place among the world’s most famous blue cheeses. Surprisingly, despite its strong association with the village of Stilton in Cambridgeshire, this iconic cheese has never been produced there. Instead, it owes its name to the village’s role in its rise to fame during the 18th century.
The Origins of Stilton Cheese
Stilton cheese traces its origins to the early 18th century in the East Midlands of England. Although the exact details are shrouded in mystery, it is widely believed that Stilton was first made in the rural dairies of Leicestershire, Derbyshire, and Nottinghamshire. The cheese was originally produced as a traditional farmhouse product, with local farmers using surplus milk to create this rich, creamy, and intensely flavored cheese.
The name “Stilton” became associated with the cheese thanks to a serendipitous connection with the village of Stilton, located along the Great North Road—the major route between London and Edinburgh. Stilton was a popular stop for travelers and stagecoaches, and the Bell Inn, an old coaching inn in the village, played a key role in bringing the cheese to wider attention.
How Stilton Got Its Name
The credit for popularizing Stilton cheese often goes to Cooper Thornhill, the owner of the Bell Inn in the early 18th century. According to legend, Thornhill discovered the cheese while visiting a farm in Leicestershire. Impressed by its unique flavor and quality, he struck a deal to sell the cheese exclusively at his inn.
The Bell Inn quickly became known as the place to buy “Stilton cheese,” and as travelers passed through the village, they spread word of the delicious cheese far and wide. Despite never being produced in Stilton, the cheese adopted the village’s name, and the association between the two became inseparable.
Production and Characteristics
True Stilton cheese is produced exclusively in the counties of Derbyshire, Leicestershire, and Nottinghamshire, following strict guidelines established by the Stilton Cheesemakers’ Association. The cheese is made from pasteurized cow’s milk and follows a specific process that involves adding rennet to the milk, allowing it to curdle, and then draining and cutting the curds. The curds are then pressed into cylindrical molds, salted, and left to mature.
One of the defining characteristics of Stilton cheese is its blue veining, which is created by piercing the cheese with stainless steel needles during the maturation process. This allows oxygen to penetrate the cheese, promoting the growth of Penicillium roqueforti, the mold responsible for the blue veins. The result is a cheese with a creamy, crumbly texture and a complex flavor profile that ranges from rich and buttery to tangy and slightly spicy.
Stilton is also known for its distinctive cylindrical shape and crusty rind. It is typically aged for about nine weeks, during which time it develops its characteristic flavor and texture. The cheese is available in two varieties: Blue Stilton, which is the more famous and widely recognized version, and White Stilton, a milder, less pungent cheese that lacks the blue veins.
A Protected Name
In 1996, Stilton cheese was granted Protected Designation of Origin (PDO) status by the European Union, ensuring that only cheese produced in the designated regions and following the traditional methods could be sold as “Stilton.” This protection not only safeguards the cheese’s reputation but also helps preserve the traditional cheesemaking techniques that have been passed down through generations.
Stilton in Modern Cuisine
Stilton cheese has become a beloved ingredient in British and international cuisine. It is often enjoyed on its own, paired with a glass of port, or served with crackers and fruit. Stilton also adds depth and richness to various dishes, from soups and salads to sauces and desserts.
In recent years, creative chefs have experimented with Stilton in new and innovative ways, incorporating it into everything from ice cream to cocktails. Despite these modern twists, the cheese remains deeply rooted in tradition, with its connection to the village of Stilton serving as a reminder of its storied past.
Conclusion
Stilton cheese, named for an English village where it was never made, is a testament to the power of branding and the influence of history on culinary traditions. With its distinctive flavor, rich history, and protected status, Stilton continues to be a symbol of English cheesemaking excellence and a beloved delicacy enjoyed by cheese lovers around the world.
