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December 30, 2017

Hot for Stilton


It's been 50 years or so since this Wisconsin homeboy moved to L.A. and first tasted Stilton cheese.

Nothing's changed, I'm still in love with it and consider it one of my top 10 cheeses of all time (I may post about the other 9 in the future, one at a time — or I may not, you just never know).

But I digress.

I learned only last week that there are two types of Stilton: Blue (the one we're used to in stores) and White, which uses the same milk from the same six* dairies (Colston Bassett, Cropwell, Hartington, Long Clawson, Tuxford & Tebbutt, Webster) — in the three English counties of Derbyshire, Nottinghamshire, and Leicestershire — licensed to produce allowed to Blue Stilton.


What differentiates White (above) from Blue (top) is that the White is just that: White is without the characteristic veining of the Blue, which results from Penicillium roqueforti (blue mold) spores.

*Shirevale Dairy is licensed to make White Stilton but not Blue; the other six accredited dairies can make both.

Blue Stilton from Formaggio Kitchen, my choice for mail order cheese, costs $32.95/lb.

December 30, 2017 at 12:01 PM | Permalink


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