Stilton Cheese, to Eipen
Ingredients
Directions
Prepare
Remove the top of the Stilton cheese, about ¾ inch thick.
Scoop out a cavity about two inches deep.
Place a piece of ripe Stilton with blue mould into the cavity.
Ripen
Replace the top and cover the cheese with lead paper or coarse cloth.
Keep it in a warm cellar for about three weeks.
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
What each ingredient does
- Stilton cheese
- Its paste forms the body, and it ripens and softens as the mould develops over time.
- Ripe stilton with blue mould
- Its blue mould spreads through the cheese during ripening, developing the characteristic veining and sharp flavour.
The step that matters
Placing the ripe blue Stilton into the cavity. The inserted piece is the source of the blue mould, which spreads through the surrounding cheese as it ripens. The cavity should be filled snugly with the ripe piece and the top replaced so the mould can spread evenly through the cheese.
“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.
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