Blue Stilton Cheese and Its Greenish Veins

Stilton is my favorite kind of cheese, but I must admit, it can lose you your friends and street credit! Eating a moldy cheese isn't the most glamorous thing I've ever done, nor the best smelling, but it tastes great! I know very few people who agree with me on this one that stilton has an amazing taste, and, let's face it, the mouldier the better. It goes with pretty much anything, I have countless Stilton Cheese recipes. I absolutely love Stilton and beetroot sandwiches and definitely sat on my own during lunch while eating them, Stilton and Victorian chutney on fresh bread, Stilton and broccoli soup, Stilton and apple on pork chops, the list is endless! 

The Blue Stilton Cheese is amazing! While some do not want the moulds in it, it sure is surprising to know that the moulds make the cheese taste even better! In making this cheese mouldy, the people manufacturing it insert metal rods at random points throughout the cheese and then leaving them in the cheese until it begins to grow mould because of the bacteria, then the rods are taken out and the cheese is ready to eat. The mould gives the cheese a distinctive sharp taste, a bit of a kick, if you like, to add to the usually bland taste of cheese, which I think does it the greatest of flavors! The mould is not unhealthy for you to eat, it is good bacteria, like that of yoghurt and such foods, and tastes delicious!

I think that Stilton is one of the best cheeses there are, and certainly one of the most distinctive and strongest, and I say the stronger the better! So what are you waiting for, go ahead and get a hold of your own Stilton Cheese today. Ordering online is the best way to acquire it fresh. All you have to do is check out the only gourmet cheese shop online.

Mozzarella di Bufala’s Stages of Production

Did you know that buffalo milk is really rich? A cheese maker requires 5 kg of buffalo milk to produce 1 kg of cheese. Also 10 kg of buffalo milk is required to make 1 kg of butter. Mozzarella di Bufala contains more protein and more casein contents which makes buffalo milk more suitable in the production of mozzarella. Making this cheese is really a long process and due to its perishable nature the cheese made will be delivered on the same day.

There are nine production stages which are as follows:

1.       Milk storage – this is when raw buffalo milk is stored in big steel containers.

2.       Milk heating – this means adding some heated treatment to the liquid, then poured into a cream separator.

3.       Curdling – this is when whey is induced.

4.       Curd maturation – this allows the curd to lie in the tubs to reduce acidification until it reaches a pH of 4.95

5.       Spinning – when hot water is poured to the curd to soften it

6.       Shaping – done with a special rotating shaper machine

7.       Cooling – by immersing the cheese in cold water

8.       Pickling – by immersing cheese in pickling tubs containing the original whey

9.       Packaging – cut as bags or in small basins and plastic with a bit of its whey

In Italy, for the first three days, fresh mozzarella is eaten completely naturally - simply cut in half and eat with your fingers!  

When mozzarella is really fresh, you will experience a burst of freshness, the milk will ooze out… southern Italians say that if you don’t have a mess on your face, you are not eating mozzarella!  This is what fresh mozzarella is really about.   Only after four days is it eaten with tomato, fresh basil and olive oil.  That got me a bit hungry; I’d head out to the gourmet cheese shop to get me some Mozzarella di Bufala.