Leave a comment

Stilton’s coming home (but don’t call it that)

By Ken McErlain
Published on Thursday 15 December 2011 10:29

Stilton

Amateur archaeologist Richard Landy who has made Stilton cheese, from the new recipe, at the Bell Inn, Stilton. Pictured with a Roman cheese mould he unearthed from a dig in the village in 2006. Photo: PAUL FRANKS/Peterborough ET METP-14-12-11PF011)

 

VILLAGERS in Stilton are celebrating after it was announced that its namesake can finally be produced there again – but under a different name.

Despite being the birthplace of the blue-veined cheese, production moved away in the 18th century. A legal ruling in 1996 meant it could not be produced in the village – until now.

However, there is one condition – the cheese can’t be called stilton.

The village’s Bell Inn, which first sold the cheese, has been allowed to produce and sell it to locals again.

Landlord Liam McGivern (60) said: “This is something to really celebrate. Stilton has come home.

“It was ridiculous that up until now we couldn’t make stilton in Stilton.

“People would come in and ask for it and I’d have to explain we legally couldn’t make it. It was embarrassing.”

One of the pub’s owners in the 18th century, Cooper Thornhill, became the first Englishman to market the cheese.

Local folklore says that he discovered the cheese while visiting a nearby farm in 1730 and made a business arrangement granting the pub the exclusive marketing rights.

Production later moved to Leicestershire, and in 1996 the Stilton Cheese Makers Association (SCMA) imposed a Protected Designation of Origin (PDO) order meaning that stilton cheese could only be produced in Derbyshire, Leicestershire and Nottinghamshire.

However, local historian Richard Landy challenged this ruling after finding evidence that the cheese was first created in the village.

Now the Department for Environment, Food and Rural Affairs (DEFRA) has allowed the pub to produce the cheese, using the ingredients and techniques required, for local sale.

However, the cheese must not be called stilton.

Mr McGivern added: “We’re going to call it Bell Blue.

“It will be stilton cheese made identical to the SCMA’s recipe, and we’ll be making three or four batches a week.

“It takes a day to make the cheese and then it has to mature for three and a half months.

“We feel it’s worth the wait!”

The pub has already produced its first batch, and a special launch date has been pencilled in for March 1, which is planned to be a day of celebrations.

Mr Landy said: “The village has every right to be proud of its association with the cheese.

“Two years ago we found evidence that the cheese was created here, but production moved to Leicestershire in the 18th century.

“Since then we’ve been applying to get Stilton in the PDO and finally DEFRA have come to agreement.

“It’s a great day for the village and one that’s been a long time coming!”

 

FACTFILE… on our best blue

STILTON cheese is known for its characteristic strong smell and taste.

The cheese is produced in two varieties: the well-known blue and the lesser-known white. Stilton can only be made from pasteurised cows’ milk and is allowed to ripen for at least nine weeks.

During which time it is pierced several times to encourage the growth of Penicillium roqueforti mould.

Each Stilton cheese weighs about 7.5 kg and requires 72 litres of milk.

Blue Stilton is the UK’s most popular blue cheese.

 

via peterboroughtoday.co.uk

 

Advertisements

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

The Cheese Making Years

The Adventures of Anne Hastings in the World of Cheese

Cheese Doodles

An Illustrated Cheese & Other Tasty Morsels

Secondary Culture

cheesy adventures in the world of milk, cultures, and mold

Finger, Fork & Knife

I'm Kate and Finger, Fork and Knife is where I record the recipes that excite, nourish and inspire me. I focus on wholesome, high-nutrition, home-cooked food - recipes that satisfy and delight. Welcome!

The House Mouse

One girl's journey through the cheese world

Salutation Recipes

I'm trying to keep a log of all the things we cook which taste really lovely. You know what it's like: you tweak and tweak a recipe until it's barely recognisable and then wonder how you used to make it. And it will also save a lot of time and bits of paper when it comes to sharing those recipes with friends.

Saucy Pans

Food Reviews and Recipes around Bristol & Cardiff

eCharta

The blog

ICI & LA NATURE PICTURES

Walk and Bike in France. www.icietlanature.com

cookinandshootin

"It's so beautifully arranged on the the plate - you know someone's fingers have been all over it." - Julia Child

%d bloggers like this: