Stilton Press Information
FOR IMMEDIATE RELEASE
For More Information Contact
Joanne Lenweaver
1-800-467-7023
STILTON CHEESE MADE WITH PUREST INGREDIENTS MARCH 15, 2001 - Stilton blue cheese created by cheese makers in the center of England for centuries, continues to be made with pasteurized milk and vegetable rennet. FOR IMMEDIATE RELEASE For More Information Contact Joanne Lenweaver 1-800-467-7023 What To Do With Leftover Holiday STILTON? As the Christmas and New Year celebrations wind down, we may all find ourselves with leftovers of our favorite treats -- in particular - STILTON! However, there is no reason to be concerned about enjoying this cheese as the winter months progress if we keep in mind three points: when the cheese was purchased; when you expect to finish remaining segments; and how long you would like to keep it for the future. If you know the expiration date of the STILTON you purchased or received as a gift, you should make a plan for storage now. Fresh STILTON may be kept in 6oz. segments, triple-wrapped with clear film, in the cheese keeper or crisper of the refrigerator until the expiration date. If you like your STILTON a little more mature, again, divide it in the 6oz. segments and store for a bit longer. As it matures, watch for excessive moisture, browning or runny veining. This STILTON is past its freshness and should not be eaten. If you would like to keep your STILTON longer than a few weeks, good news -- STILTON may be frozen! Take your 6oz. triple-wrapped segments, add two layers of aluminum foil, date, and place in the freezer. It can stay for another month if frozen. When defrosting your STILTON, it is VERY IMPORTANT to defrost in the refrigerator and not on the kitchen counter for two reasons. STILTON is a living cheese and once it is thawed will progress toward the inedible stage quite rapidly. Use immediately! Upon defrosting, you will also see a slight loss in the creamy texture that makes STILTON unique. This cheese may be best used in your favorite STILTON recipes without any loss in flavor. Again, use immediately after defrosting. The STILTON Web site at www.stiltoncheese.com has an ever-growing collection of STILTON recipes. Or recipes are FREE by calling the STILTON US Information Bureau at 1-800-467-7023. ### FOR IMMEDIATE RELEASE For More Information Contact Joanne Lenweaver 1-800-467-7023 STILTON Featured in Latest Issue of Martha Stewart Living Magazine! To celebrate the turn of the century in an elegant way, look for the Entertaining 2000 issue of Martha Stewart Living magazine. Within these pages not only has Ms. Stewart and her staff out done themselves with ideas for the upcoming New Years' Eve get-togethers but Stilton is highlighted in a section entitled Luxury Foods by Ms. Stephana Bottom, Food Editor for the special issue. The two-page spread pictures a full, 17-lb. Stilton being scooped-- an easy way of serving this luxurious treat at a party of many guests. Plenty of historical text accompanies the photos. ###
IMPORTANT INFORMATION ABOUT STILTON
Pasteurization means the milk is heated to a minimum of 162 degrees F (72 degrees C) and held at that temperature for sufficient time to kill all harmful bacteria. Cooled to around 86 degrees F ( 30 degrees C) the milk now has a starter organism added (similar to natural yogurt) which acidifies the curds during the manufacturing period, usually around 24 hours.
In order to extract the curds from the milk, a coagulating enzyme (rennet) is used to coagulate the protein before cutting of the coagulum breaks it into its two familiar parts, curds and whey. In Stilton, vegetarian rennet is used which is a non-animal product.
It takes 9-12 weeks of careful handling in temperature controlled conditions before each Stilton reaches the desired level of maturity. The cheeses are then shipped under strict temperature controlled conditions.
For a complete photographic look at Stilton cheese making, click here