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 classic English cheeses have firm, crumbly textures. Examples include Cheshire, Lancashire and, of course, Cheddar and Stilton. Cheddar is arguably the most famous and popular English cheese around the globe. Its manufacture is found in all of the former English colonies, most notably Australia, New Zealand, Canada and the USA. Stilton, England's famous blue cheese, is also desired worldwide, but has largely escaped the unchecked copying that lessens the legacy of Cheddar.
A cheese is called 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 made in large quantities do not enter the equation. Some scrumptious examples of true Farmhouse Cheddars still produced today include Denhay in Great Britain, Fiscalini 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 definition, Stilton is exclusively a Farmhouse Cheese. Like Feta, Stilton's name is safeguarded by EU and international law, meaning that questionable copies made outside of its traditional production zone cannot bear the Stilton name. This hard textured blue cheese is traditionally eaten as a table cheese, paired with fresh fruits like apple slices, figs and, most notably, pears. Of course, some recipes call for Stilton, but frankly there are numerous 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 buying Stilton, be very receptive 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 classic English cheeses have firm, crumbly textures. Examples include Cheshire, Lancashire and, of course, Cheddar and Stilton. Cheddar is arguably the most famous and popular English cheese around the globe. Its manufacture is found in all of the former English colonies, most notably Australia, New Zealand, Canada and the USA. Stilton, England's famous blue cheese, is also desired worldwide, but has largely escaped the unchecked copying that lessens the legacy of Cheddar.
A cheese is called 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 made in large quantities do not enter the equation. Some scrumptious examples of true Farmhouse Cheddars still produced today include Denhay in Great Britain, Fiscalini 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 definition, Stilton is exclusively a Farmhouse Cheese. Like Feta, Stilton's name is safeguarded by EU and international law, meaning that questionable copies made outside of its traditional production zone cannot bear the Stilton name. This hard textured blue cheese is traditionally eaten as a table cheese, paired with fresh fruits like apple slices, figs and, most notably, pears. Of course, some recipes call for Stilton, but frankly there are numerous 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 buying Stilton, be very receptive 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.