What Is White Stilton Cheese?
White Stilton is a British cheese originating from Derbyshire and the surrounding counties, celebrated for its distinctly crumbly texture and mild, slightly acidic flavor. It’s essentially Stilton before the introduction of the Penicillium Roqueforti mold that gives Blue Stilton its characteristic blue veins and pungent aroma.
The Essence of White Stilton
White Stilton is often unfairly relegated to the shadow of its blue cousin. However, its understated profile allows it to shine in a multitude of culinary applications, offering a delicate counterpoint to stronger flavors. It’s more than just “Stilton without the blue;” it’s a unique cheese with its own set of characteristics and applications.
A History Rooted in Tradition
The origins of Stilton, both white and blue, can be traced back to the village of Stilton in Cambridgeshire (though the cheese itself isn’t actually made there). While Blue Stilton gained prominence, White Stilton remained a local favorite, used primarily for its creamy texture and mild taste, particularly with fruits and other flavour pairings. The protection of Stilton cheese with a Protected Designation of Origin (PDO) status ensures that only cheese made to a specific recipe in the three counties of Derbyshire, Nottinghamshire and Leicestershire can be called Stilton.
The Making of a White Stilton
The cheese-making process is meticulously controlled to ensure the quality and consistency of White Stilton. It differs slightly from the production of its blue counterpart, most notably in the absence of the Penicillium mold.
The essential steps include:
- Pasteurization: Cow’s milk is pasteurized to eliminate harmful bacteria.
- Coagulation: Rennet is added to coagulate the milk and form curds.
- Cutting the Curd: The curd is cut into small pieces to release whey.
- Draining the Whey: The whey is drained from the curds.
- Salting: The curds are salted to control moisture and flavor.
- Hooping: The curds are placed into cylindrical hoops to shape the cheese.
- Maturation: The cheese matures for a period of weeks. Importantly, the cheese is not pierced during maturation, which would otherwise allow the blue mold to grow.
The Unique Characteristics
White Stilton is known for its:
- Texture: Crumbly and moist, with a smooth mouthfeel.
- Flavor: Mild, slightly acidic, and creamy.
- Appearance: Pure white, without any blue veining.
- Aroma: Delicate and milky.
Culinary Applications: Beyond the Cheese Board
While delicious on its own, White Stilton truly excels as an ingredient. Its mild flavor makes it incredibly versatile.
Consider these applications:
- Desserts: Pairs beautifully with dried fruits, honey, and nuts in desserts.
- Salads: Crumbled over salads for a creamy and slightly tangy flavor.
- Sauces: Melts easily into sauces for pasta or vegetables.
- Pairings: Excellent with ginger biscuits, grapes, pears, and port wine.
- Stuffings: Used in stuffings for poultry or game.
Common Mistakes and Storage Tips
Here are some tips to avoid common mistakes and properly store your White Stilton:
- Don’t Over-ripen: White Stilton is best enjoyed when relatively fresh. Over-ripening can lead to a dry, crumbly texture and a more pronounced acidic flavor.
- Proper Storage: Wrap the cheese tightly in wax paper or plastic wrap and store it in the refrigerator.
- Serving Temperature: Bring the cheese to room temperature for about 30 minutes before serving to enhance its flavor and texture.
Nutritional Information
While nutritional content can vary slightly between brands, a 1-ounce (28-gram) serving of White Stilton typically contains:
| Nutrient | Amount (Approximate) |
|---|---|
| Calories | 100 |
| Protein | 6 grams |
| Fat | 8 grams |
| Carbohydrates | 1 gram |
| Calcium | 150 mg |
Health Benefits (and Considerations)
Like all cheese, White Stilton contains calcium and protein, essential nutrients for bone health and muscle development. However, it’s also relatively high in fat and sodium, so moderation is key, especially for individuals with heart conditions or high blood pressure.
The Future of White Stilton
While Blue Stilton remains the more commercially prominent variant, White Stilton is experiencing a resurgence in popularity, driven by its versatility and appeal to those who prefer a milder cheese flavor. Expect to see more innovative applications of White Stilton in both home cooking and restaurant menus in the years to come.
White Stilton vs. Other White Cheeses
| Cheese | Texture | Flavor | Uses |
|---|---|---|---|
| White Stilton | Crumbly, Moist | Mild, Acidic | Desserts, Salads, Sauces |
| Feta | Crumbly, Firm | Salty, Tangy | Salads, Pastries, Grilled |
| Ricotta | Soft, Creamy | Mild, Slightly Sweet | Desserts, Lasagna, Stuffed Shells |
| Cream Cheese | Soft, Spreadable | Mild, Tangy | Spreads, Dips, Cheesecakes |
Frequently Asked Questions (FAQs)
What’s the Difference Between White Stilton and Blue Stilton?
The key difference lies in the addition of Penicillium Roqueforti mold to Blue Stilton. White Stilton is made using the same process but without the mold inoculation. This results in a different texture, flavor and appearance.
Is White Stilton Vegetarian?
Most White Stilton is made using animal rennet, making it unsuitable for vegetarians. However, some producers use vegetarian rennet, so check the label carefully if you’re vegetarian.
How Long Does White Stilton Last?
When properly stored, White Stilton can last for several weeks in the refrigerator. The best way to tell if it’s gone bad is to check for any signs of mold (other than the intended blue mold on Blue Stilton!), an off odor, or a slimy texture.
Can I Freeze White Stilton?
Freezing White Stilton is not recommended as it can significantly alter its texture, making it more crumbly and less smooth. The flavour can also be affected.
What Wines Pair Well with White Stilton?
White Stilton pairs well with sweet dessert wines like Sauternes or Tokaji. Its mild flavor also complements light-bodied red wines such as Beaujolais.
Is White Stilton Gluten-Free?
Yes, White Stilton is naturally gluten-free.
Can I Eat the Rind of White Stilton?
The rind of White Stilton is edible, but it often has a slightly tougher texture and a more pronounced flavor than the cheese itself. Most people prefer to remove the rind before eating.
What Can I Do with Leftover White Stilton?
Leftover White Stilton can be crumbled over salads, used in sauces, or blended into dips. It can also be added to stuffings or used as a filling for savory pastries.
Is White Stilton Safe to Eat During Pregnancy?
According to current NHS guidance, unpasteurised cheese is not recommended to be eaten during pregnancy. If the White Stilton is made from pasteurised milk it is safe to consume.
Where Can I Buy White Stilton?
White Stilton is available at most major supermarkets and specialty cheese shops, particularly in the UK. Availability may be more limited in other countries, but it can often be found online.
What Are Some Good Substitutes for White Stilton?
If you can’t find White Stilton, consider using another mild, crumbly cheese such as feta (though feta is saltier), or a young goat cheese.
How is White Stilton graded/judged?
White Stilton is judged on several factors including its texture, flavour, aroma, and appearance. The cheese should be uniformly white, with a crumbly but not dry texture, and a pleasant, mild, slightly acidic flavor. It is also judged on absence of faults such as bitterness, excessive acidity or undesirable odours.