Hmm, looking up White Stilton;
“
White Stilton is made in the same way as blue Stilton except that the blue mould is not added to the vat at the making stage and the cheese will be sold at about 3 weeks of age. White Stilton has a fresh, milky flavour with a beautiful creamy background. Ideal with fruit or crumbled onto salads or melted onto toast.”
“
White Stilton is an English cheese that comes from Leicestershire. It is a vegetarian cheese that is made from cow’s milk. The cheese is mild and crumbly with a lemon- fresh acidity. The affinage is six to eight weeks and the fat content is 45%. It is a table cheese and is suitable to salads. According to its texture, it ranks among hard cheeses.”
“
White Stilton
FEBRUARY 01, 2007—
Stilton is one of the world’s oldest and most renowned cheeses, and is celebrated as one of the highest achievements in cheesemaking, especially in terms of blue cheese. Less well-known but equally delicious is White Stilton, made essentially the same way as Blue Stilton but without the culture that helps form the blue veining. White Stilton is delightfully creamy and blends perfectly with all sorts of fruit. It is great for almost any occasion or mealtime, and can be used in cooking as well. Name-controlled Stilton (the only U.K. cheese to hold name-protection status) is made only in three counties (shires) — Derbyshire, Leicestershire and Nottinghamshire. Often referred to as “The King of Cheeses,” Stiltons — both blue and white versions — are quintessentially English cheeses and figure prominently in the British culture at table. Still, although most Americans know the name Stilton, it is largely misunderstood on this side of the Atlantic, especially by inexperienced sales clerks.
How is it made?
Stilton is made from fresh, pasteurized whole milk, to which is added a starter culture and, in the case of Blue Stilton, Penicillium roquefortii. This is, of course, omitted in the making of White Stilton. Next, rennet is added to facilitate the coagulation of the milk, or the separation of the curds (solids) and whey (liquid). After the curds have been cut, drained, milled and salted, the individual wheels are shaped and stored in temperature- and humidity-controlled rooms where the characteristic crust (and veining for Blue Stilton) develops. White Stilton on its own is best consumed within 5–6 weeks after manufacture. It can also be used for blending into a creamy paste that marries perfectly with all sorts of fruit.
Historical Highlights
• Stilton is named for a town in Huntingdonshire where it was never actually made.
• Evidence suggests that Stilton was in existence as long ago as 1720.
Stilton is believed to have been invented by Elizabeth Scarbrow, housekeeper at Quenby Hall in Leicestershire, who passed the recipe down to her daughter.
• The first person to market Stilton cheese was a man named Cooper Thornhill, the owner of the Bell Inn on the Great North Road outside the town of Stilton, where coaches routinely passed on their way to and from London. It is likely that Thornhill coined the name for the cheese.
• By as early as 1790, Stilton was being made in almost every village in the area.
Q&A;How does White Stilton differ from the Blue variety?
Aside from the absence of blue veining, White Stilton blends are generally sweeter and creamier than their blue cousins, and are excellent carriers of fruit. White Stilton has an edge over Blue by the fact that it usually has appeal for people who don’t like blue cheese. Market research shows they are especially popular with women, and in fact, some research says that one variety, White Stilton with cherries, is considered truly decadent and better than chocolate!
What are the most popular fruits for White Stilton?
White Stilton pairs very well with all sorts of fruit, but the fruits that have proven to be the most popular are cerise (cherries), mango and ginger combined, lemon, apricot, blueberry, and cranberry.
How is White Stilton best used?
First of all, always serve cheese at room temperature. Take the cheese out of the refrigerator at least an hour before serving. Because White Stilton is sweeter and creamier than Blue, it is wonderful as an aperitif cheese and for party snacks. Serve it on crackers, crusty bread, or with crudités. Recipes like Mango & Ginger Parcels, Oriental Noodle & Ginger Salad, and Apricot & Couscous Salad are all delicious party ideas. Blend together leftover White Stilton with crème fraîche or cream cheese for simple but delicious dips or spreads. For tea time, try Cranberry Club Sandwiches or Strawberry Stilton & Cucumber Sandwiches. White Stilton works well in main course dining as well, such as these twists on English classics: White Stilton with Apricot Souffle Rarebit, Baked Cheese Salmon, or Rosemary Lamb Shanks Stuffed with White Stilton blended with Blueberries. White Stilton even works at breakfast time with Pancakes with White Stilton & Blueberry or Strawberry. White and Blue Stilton really shine for dessert. Try serving a Cheese & Chocolate Fondue, or simply put out any variety of White Stilton blended with fruit.
What beverage is best to drink with White Stilton?
English tradition would suggest beer or cider to accompany White Stilton, and either of those works very well. However, White Stilton in all its variations is great with wine, too. Look for full-bodied, fruit-forward white wines such as late harvest Riesling and Pinot Grigio. Also nice is Chenin Blanc or New World Chardonnay.
http://www.gourmetretailer.com/gourmetretailer/search/article_display.jsp?vnu_content_id=1003540320
