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Available from the Charcuterie Suzanne Delicatessen counter at Arkadia Foodstore Gozo
Blue Stilton cheese is a renowned and beloved variety of English cheese, known for its distinctive blue veins and rich, tangy flavour. With a history dating back centuries, this cheese has become an icon of British gastronomy.
Blue Stilton cheese takes its name from the village of Stilton in Cambridgeshire, England, although it is no longer produced there. It is made from pasteurized cow's milk and has a protected designation of origin (PDO), which means it must be produced in specific regions of England to be called Stilton. These regions include Derbyshire, Nottinghamshire, and Leicestershire. The cheese-making process involves adding a blue mould culture called Penicillium roqueforti to the milk, which creates the characteristic blue veins.
One of the defining characteristics of Blue Stilton is its strong, complex flavour. It has a creamy and crumbly texture, with a sharp, piquant taste that intensifies as it ages. The blue veins running through the cheese give it a slightly earthy and tangy quality, complementing the creamy base. The cheese also has a distinct aroma, which can be described as rich and slightly sweet.
The aging process significantly affects the flavour profile of Blue Stilton. Younger Stilton tends to be milder and creamier, while matured Stilton develops a stronger, more robust taste. Traditionally, Stilton is aged for a minimum of nine weeks, but some versions can be aged for much longer, resulting in an even more intense flavour.
Blue Stilton is a versatile cheese that can be enjoyed in various ways. It is often crumbled over salads, melted into sauces, or used as a topping for savoury dishes.
Recipe: Honey and Blue Cheese Steak
Time: 30 minutes
- 6 tbsp balsamic vinegar
- 6 tbsp honey
- 3 ½ tbsp Dijon mustard
- 1 tbsp minced fresh thyme or ¼ tsp dried thyme
- 225g beef top sirloin steak
- 2 tbsp chopped pecans
- 1 ½ tsp olive oil
- Salt and pepper
- ¼ cup crumbled blue stilton cheese
1. Combine the vinegar, 5 tablespoons of maple syrup, mustard, and thyme in a small bowl.
2. Pour 2/3 cup of the marinade into a shallow dish. Add the steak and turn to coat. Cover and refrigerate the steak and marinade separately. Refrigerate the steak for up to 3 hours.
3. Meanwhile, sauté the pecans in oil in a small skillet until toasted. Stir in the remaining honey and bring to a boil. Cook for one minute, stirring constantly. Remove from the skillet and let cool completely.
4. Drain and discard the marinade. Sprinkle the steak with salt and pepper and grill over medium heat for 4-6 minutes on each side. Let it stand for 5 minutes before slicing.
5. Place the reserved marinade in a small saucepan and bring to a boil. Cook for about 2 minutes. Serve the steaks with a drizzle of sauce, crumbled blue stilton and pecans.
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