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Stilton is an English cheese, produced in two varieties: blue, which has Penicillium roqueforti added to generate a characteristic smell and taste, and white, which does not. Both have been granted the status of a protected designation of origin (PDO) by the European Commission , requiring that only such cheese produced in the three counties of ...
Stichelton – English blue cheese similar to Blue Stilton cheese, except that it does not use pasteurised milk or factory-produced rennet. [ 19 ] Stilton (Protected Designation of Origin) – English cheese, produced in two varieties: the blue variety is known for its characteristic strong smell and taste.
Stichelton is produced by a partnership including Randolph Hodgson who owns the specialist cheese retailer Neal's Yard Dairy, [7] and Joe Schneider, an American who had been a cheesemaker in the Netherlands and the UK. In late 2004 Schneider and Hodgson discussed the possibility of recreating an unpasteurised Stilton-style cheese.
Not only did the mild, creamy cheese taste like real-deal mozz (rather than milky nothingness), but the thick crust stayed crunchy under the peppery, sticky, slightly smoky glaze.
Red Leicester – English hard cheese similar to Cheddar [2] Red Windsor – Semi-hard English cheese; Renegade Monk – Artisan blue cheese made in England; Sage Derby – Variety of cheese [2] Shropshire Blue – Scottish cheese; Stichelton – Variety of Stilton cheese using unpasteurised milk
The cheese has a deep orange-brown, natural rind and matures for a period of 10–12 weeks with a fat content of about 48 per cent. Made in a similar way to Stilton, it is a soft cheese with a sharp, strong flavour and a slightly tangy aroma. It is slightly sour but sharper than Stilton and generally creamier.
A Brazilian semi-hard cheese, similar to the Dutch Edam cheese: Queijo do Serro: Queijo Manteiga: Queijo prato: A Brazilian soft cheese, similar to the Danish cheese danbo: Requeijão: In Brazil, Requeijão is a type of cream cheese white in color (but not similar to the American notion of cream cheese, and may be better understood as "creamy ...
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