The record of cheese in The United Kingdom dates back to ancient times. It is rumored that the recipe for cheese was first brought across the English Channel from either Belgium or France thanks to some cheese crazy Catholic monks. Monks are inextricably tied to cheese making, and still to this day are a vital part of the global cheese industry.
Most regular British cheeses have firm, crumbly textures. Examples include Cheshire, Wensleydale and, of course, Cheddar and Stilton. Cheddar is arguably the most famous and popular English cheese around the world. Its manufacture is found in all of the old English colonies, most notably Australia, New Zealand, Canada and the USA. Stilton, Britain's famous blue cheese, is also well known worldwide, but has largely escaped the unchecked copying that sullies the legacy of Cheddar.
A cheese is referred to as a Farmhouse Cheese if it is made on a farm using traditional techniques. The opposite would be called an Industrial Cheese. For the purpose of enjoying a fine cheese, industrial Cheddars manufactured in large quantities do not enter the conversation. Some fine examples of true Farmhouse Cheddars still produced today include Quicke's in Great Britain, Grafton in the US, and King Island in Australia.
Like most British cheeses, Cheddar is best enjoyed with a pint rather than with wine. Many recipes call for Cheddar as an ingredient, including Nachos, Grilled Cheese, and numerous salads.
By its specific description, Stilton is exclusively a Farmhouse Cheese. Like Roquefort, Stilton's name is guarded by EU and international law, meaning that less significant copies made outside of its traditional production zone cannot bear the Stilton name. This hard textured blue cheese is typically enjoyed as a snacking cheese, paired with fresh fruits like apple slices, figs and, most notably, pears. Of course, some recipes call for Stilton, but frankly there are many blue cheeses that are better suited for topping your favorite salad or chicken dish.
While Cheddars get considerably tangier with age, peaking at around 18 months, Stilton does not age well beyond its 8 to 12 week curing period. Look for Cheddars that have a natural rind to experience a bouquet of unique qualities that only exposure to the elements during curing can produce.
When shopping for Stilton, be very mindful to the color of the cheese. Aside from its blue streaks, Stilton's body should range from off-white to pale yellow. Any brown or gray coloring should generate caution, indicating that the cheese is poorly preserved.
Most regular British cheeses have firm, crumbly textures. Examples include Cheshire, Wensleydale and, of course, Cheddar and Stilton. Cheddar is arguably the most famous and popular English cheese around the world. Its manufacture is found in all of the old English colonies, most notably Australia, New Zealand, Canada and the USA. Stilton, Britain's famous blue cheese, is also well known worldwide, but has largely escaped the unchecked copying that sullies the legacy of Cheddar.
A cheese is referred to as a Farmhouse Cheese if it is made on a farm using traditional techniques. The opposite would be called an Industrial Cheese. For the purpose of enjoying a fine cheese, industrial Cheddars manufactured in large quantities do not enter the conversation. Some fine examples of true Farmhouse Cheddars still produced today include Quicke's in Great Britain, Grafton in the US, and King Island in Australia.
Like most British cheeses, Cheddar is best enjoyed with a pint rather than with wine. Many recipes call for Cheddar as an ingredient, including Nachos, Grilled Cheese, and numerous salads.
By its specific description, Stilton is exclusively a Farmhouse Cheese. Like Roquefort, Stilton's name is guarded by EU and international law, meaning that less significant copies made outside of its traditional production zone cannot bear the Stilton name. This hard textured blue cheese is typically enjoyed as a snacking cheese, paired with fresh fruits like apple slices, figs and, most notably, pears. Of course, some recipes call for Stilton, but frankly there are many blue cheeses that are better suited for topping your favorite salad or chicken dish.
While Cheddars get considerably tangier with age, peaking at around 18 months, Stilton does not age well beyond its 8 to 12 week curing period. Look for Cheddars that have a natural rind to experience a bouquet of unique qualities that only exposure to the elements during curing can produce.
When shopping for Stilton, be very mindful to the color of the cheese. Aside from its blue streaks, Stilton's body should range from off-white to pale yellow. Any brown or gray coloring should generate caution, indicating that the cheese is poorly preserved.
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Looking for more about Stilton cheese, then visit Thomas Waits's site on how to choose the best Stilton and cheddar for your needs.
