Christmas, Foodie thoughts from home, History, Out and about foodie, The Family Life, Traditions

The Pheasant Philosopher’s Christmas Diaries: Day 3, Stories of Stilton

There are certain things that I order every Christmas, which admittedly, are rather indulgent; whole cheeses, specialist drinks, charcuterie and chocolate. These are the items which make the Christmas period extra special, impresses guests and, in their own way creates family traditions – without exception I always seek out a really good Stilton, but I opt for a whole ‘baby’ cheese, even I would be pushed to consume a whole standard Stilton!

Christmas and Stilton go hand in hand, served with Port after pudding, the salty voluptuousness of this very British cheese compliments the sweet port admirably. Stilton is one of the few cheeses in the UK awarded  PDO (protected designation of origin) status and has it’s own protected logo. It can only be made in Derbyshire, Leicestershire and Nottinghamshire although its true origins are a little more sketchy . The village of Stilton, which is now in Cambridgeshire, and where the name originated in the 18th century, is not within the PDO boundaries, therefore no cheese made there can be sold as Stilton. Believed to have originated in the early 18th century, Stilton is synonymous with the famous Bell Inn, which, in the 1720s allegedly produced the best cheese in the town. This was most likely the work of early entrepreneur and hotelier Cooper Thornhill who ‘discovered’ the cheese in Melton Mowbray and negotiated exclusive re-sale rights. His hotel, situated on the Great North Road proved an excellent location from which to deal in Stilton and its fame spread.

IMG_6600Stilton should be left to breathe before serving, and, although today we scoop the gently rippled, blue cheese from within its rind, before spreading it on crackers, oatcakes or crusty bread, originally it was served in a rather more unusual fashion. Daniel Defoe, wrote in 1724, that he passed through Stilton, a town famous for a cheese which is known as English Parmesan. The cheese was brought to the table with mites or maggots surrounding it, so thick as to require a spoon to consume – these were eaten alongside the cheese -so next time you and your friends consider why Stilton is spooned, you may want to share that rather ‘interesting’ nugget of culinary history.

So what makes a true Stilton cheese? Stilton is made from local pasteurised milk and is an un-pressed cheese, the distinctive blue veining comes from the insertion of steel rods during the maturing process, which allows the air to get into the cheese and react with the cultures. It must have the flavour profile of Stilton and hold a fat content of approximately 35 %. It is ripened for 9-12 weeks and must conform to the traditional conical shape. Celebrated in poetry and song, the Stilton will long be a part of our Christmas table. Delicious with pears or melted into cream for a British take on Fondue, Stilton is a versatile cheese which, quite rightfully, has its place at the centre of the Great British Cheeseboard – although, a word of warning, Stilton is said to cause bad dreams if eaten too soon before sleep – and pouring port into the recess left after scooping the cheese out is considered very uncouth indeed!

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