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Although most Stilton cheeses have been made with pasteurised milk for many years, until 1989 the Colston Bassett dairy did make one Stilton with unpasteurised milk. However, following an outbreak of food poisoning incorrectly linked to the dairy [ 4 ] and subsequently revealed to be unfounded, [ 5 ] they decided to end production of the ...
The Stilton Cheese Makers Association produced a fragrance called Eau de Stilton, which was "very different to the very sweet perfumes you smell wafting down the street as someone walks past you." [33] The search for an unpasteurised Stilton cheese was a plot element of a Chef! episode titled "The Big Cheese", aired on BBC1 on 25 February 1993.
The vale is the historic centre for the production of this king of English cheeses and until the end of the 19th century all Stilton cheese was being produced within 20 miles of Melton Mowbray. However, the cheese took its name from the Huntingdonshire village of Stilton , where it was served at coaching inns on the Great North Road .
A spread is a food that is spread, generally with a knife, onto foods such as bread or crackers. Spreads are added to food to enhance the flavor or texture of the food, which may be considered bland without it. Butter and soft cheeses are typical spreads. A sandwich spread is a spreadable condiment used in a sandwich, in addition to more solid ...
Colston Bassett is an English village in the Vale of Belvoir, in the Rushcliffe district of southeast Nottinghamshire, close to its border with Leicestershire. It lies by the River Smite . The population in 2001 of 225, including Wiverton Hall , increased to 399 at the 2011 Census , finally falling to 356 in the 2021 Census .
choices. The primary example of such information-based legislation is the Nutrition Labeling and Education Act (NLEA), which was implemented in 1994 (United States Food and Drug Administration) and required that consumers have access to consistent nutritional information for packaged foods.
Penicillium roqueforti is a common saprotrophic fungus in the genus Penicillium.Widespread in nature, it can be isolated from soil, decaying organic matter, and plants. The major industrial use of this fungus is the production of blue cheeses, flavouring agents, antifungals, polysaccharides, proteases, and other enzymes.
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