Talk:Stilton (cheese)

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Contents 1 Fans on Wikipedia 2 Comparison 3 Cooper Thornihill anecdote 4 PDO: Why?

[edit] Fans on Wikipedia

Publunch loves Stilton.

maru dubshinki likes it too.

Nandesuka loves it, especially when served with Port wine.

BBC personality Frank Muir said (jokingly) that the way to see if a Stilton is properly ripe is to press one thumb against the cheese, and the other agains your eyeball- if the have the same feel, it's ripe.Saxophobia 10:30, 2 October 2006 (UTC)

[edit] Comparison

I do not think the comparison with Danish Blue is correct. As I understand it the mould is injected with needles (formerly copper, now stainless steel). In Dansish Blue it is mixed with the curds before pressing. Certainly in Stilton the growth is inside the cheese, in the Danish vesion it coats the crumb of the structure. The very high lactic acid taste in the Danish product suggests other differences in process too. There are many blue-veined cheeses to which Stilton could be compared - I don't think that the Danish product is one of them. I see no reason for any such comparison at all. One does not compare cider with fizzy apple juice. -- Brunnian (talk) 16:17, 25 November 2007 (UTC)

[edit] Cooper Thornihill anecdote

Gordon Dickson writes: My Great-Grandmother, Elizabeth Andrews (nee Jackson) 1882 - 1981 of Great Easton, Rutland told me that she was related to the makers of Stilton Cheese, because it was her cousins' relatives in Melton Mowbray, Leics who made the cheese for their cousin Cooper Thornihill, who sold it so successfully in his pub. I have no way of knowing whether there is any truth to this story, any further information would be greatly appreciated. Gwd.esq 13 November 2006

[edit] PDO: Why?

Any explanation as to why these three counties were selected? It seems a strange choice, for the same reason it is remarked on as ironic in the article. --Random832 07:21, 28 May 2007 (UTC) From the article, I gather that: The cheese was originally made in the Vale of Belvoir, on the Leics/Notts border. It was sold in the village of Stilton, but not made there. Then a Belvoir cheesemaker set up a dairy in Derbyshire. Thats why its only these three counties. Simon Q 12:22, 31 May 2007 (UTC)

I agree with Simon - Furthermore the majority of the cheesemaking in Melton Mowbray area was stimulated by the pork pie industry - or was it the other way round - the pigs were fattened with the whey by-products of the cheese making process. Thus a circle around Melton is implied. Although Derbyshire is mentioned, the whole of the country is not really inlcuded, as only 6 creameries in total are licenced to make Stilton. Mrs Frances Pawlet, of Wymondham, sold cheeses to Mr Thornhill at the Bell, Stilton, and it was the coach traffic that called it 'Stilton Cheese'. There is a very fine presentation of the subject in the Melton Museum. -- Brunnian (talk) 16:10, 25 November 2007 (UTC)