Stilton Cheese, is Britain's historic blue cheese and Britain's favourite blue cheese. The history of Stilton can be traced back to the early 18th century and although it is clear that the recipe used has changed quite dramatically over the years it remains one of the world's best known and much loved cheeses.
Quintessentially English, Stilton has its own Certification Trade Mark and is an EU Protected Food Name.
This means that:
- it can only be produced in the three Counties of Derbyshire, Nottinghamshire and Leicestershire
- it must be made from locally produced milk that has been pasteurised before use
- it can only be made in a cylindrical shape
- it must be allowed to form its own coat or crust
- it must never be pressed and
- it must have the magical blue veins radiating from the centre of the cheese
Stilton's unique flavour makes it suitable not only for those special occasions when only the best will do, but also for perking up everyday recipes and snacks. With its slightly open texture and creamy background it melts and crumbles easily and is one of the few cheeses that freezes well.
50 g blue Stilton
80 g lighter soft cheese
1 tbsp fresh chives, washed and chopped, plus extra left for decoration
1 red pepper, washed and chopped into bite-sized chunks
approx quarter (0.25) of a cucumber, washed and sliced into discs
1. Bring the Stilton to room temperature, then mix with the soft cheese and most of the chives, reserving half a teaspoon to garnish.
2. Spread the chunks of pepper and cucumber discs with the creamy Stilton dip. Lay the whole chives on a platter; place the Stilton bites on top and garnish with the reserved chopped chives.
Eat and enjoy - each serving provides:
2.6g carbohydrate 1.1g fibre 6.0g protein
Original idea here
Will you be making some soon, I know I will ...
All the best Jan