Skip to main content
Main

Another Wat to Make Stilton Cheese

A method for making Stilton cheese from milk, butter or cream, salt, and rennet.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Another Wat to Make Stilton Cheese

Ingredients

Directions

Make the curd

  1. Add rennet to the milk and let it stand for 1 hour.

  2. Slowly remove the whey, breaking the curd as little as possible, which takes about 1.5 hours.

  3. Pour cold water over the curd to cover it and let it stand for 20 minutes.

  4. Drain the water, break the curd, and add salt.

Press and age

  1. Rub the butter or cream thoroughly into the curd.

  2. Place the mixture into a vat and apply a pressure of about 22 ounces.

  3. Change the cloth every 6 or 7 hours for several days.

  4. After 5 or 6 days, remove the cheese from the vat.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Milk
Forms the body of the cheese, setting into curd once rennet is added.
Butter or fresh cream
Adds fat and richness, giving the curd a smoother, softer texture.

The step that matters

Remove the whey slowly, breaking the curd as little as possible. Breaking the curd releases more moisture and fine particles, which can make the finished cheese drier or crumbly. Gentle handling keeps more moisture and a more even texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes