Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 21. Chapters: Adelost, Aura (cheese), Bleuchatel, Bleu Benedictin, Bleu d'Auvergne, Bleu des Causses, Bleu de Bresse, Bleu de Gex, Bleu du Vercors-Sassenage, Blue cheese, Buxton Blue, Cabrales cheese, Cambozola, Danish Blue, Dolcelatte, Dorset Blue Vinney, Dovedale cheese, Dragon's Breath Blue, Fourme d'Ambert, Fourme de Montbrison, Gamalost, Gorgonzola (cheese), Grinzola, JaL Grubb, Lanark Blue, Lymeswold cheese, Maytag Blue cheese, Newport 1665, Norbury Blue, Picon Bejes-Tresviso, Rokpol, Roquefort, Saint Agur Blue, Shropshire Blue, Stichelton, Stichleton, Stilton cheese, Valdeon cheese, Wensleydale cheese, Wrekin White. Excerpt: Stilton is a type of English cheese, known for its characteristic strong smell and taste. It is produced in two varieties: the well-known blue and the lesser-known white. Both have been granted the status of a protected designation of origin by the European Commission, one of seventeen British products to have such a designation. This PDO status means that only cheese produced in the three counties of Derbyshire, Leicestershire, and Nottinghamshire and made according to a strict code may be called qStilton.q Thus any cheese produced in Stilton, the village in Cambridgeshire after which the cheese is named, would not be allowed to be called Stilton Cheese, although it could be called qStilton Village Cheeseq if it was not a blue cheese. According to the Stilton Cheesemaker's Association, the first Englishman to market blue Stilton cheese was Cooper Thornhill, owner of the Bell Inn on the Great North Road, in the village of Stilton, Huntingdonshire. Traditional legend has it that in 1730, Thornhill discovered a distinctive blue cheese while visiting a small farm near Melton Mowbray in rural Leicestershire - possibly in Wymondham. He fell in love with the cheese and made a business arrangement that granted the Bell Inn exclusive marketing rights to blue Stilton. Soon thereafter, wagon loads of cheese were being delivered to the inn. Since the main stagecoach routes from London to Northern England passed through the village of Stilton he was able to promote the sale of this cheese and the fame of Stilton rapidly spread. However, the first known written reference to Stilton cheese was in William Stukeley's Itinerarium Curiosum, Letter V, dated October 1722. Daniel Defoe in his 1724 work A Tour thro' the Whole Island of Great Britain notes, qWe pass'd Stilton, a town famous for cheese, which is call'd our English Parmesan, and is brought to table with the mites, or maggots round it, so thick, that they bring a spoon with them for you to eat the mites with, as you do the cPlease note that the content of this book primarily consists of articles available from Wikipedia or other free sources online.
|Title||:||Blue Cheeses; Wensleydale Cheese, Roquefort, Dorset Blue Vinney, Stilton Cheese, Blue Cheese, Maytag Blue Cheese, Gorgonzola, Cheshire Cheese|
|Publisher||:||Books LLC, Wiki Series - 2010-05|