Blue Cheese Vs. Stilton

Blue cheese and Stilton are two of the world's most popular and beloved blue-veined cheeses.

While they share some key characteristics, there are also notable differences between these two cheese varieties in terms of history, manufacturing process, taste, texture and uses.

A Brief History of Blue Cheese and Stilton

Blue cheese has a long and fascinating history dating back thousands of years. The ancient Romans are credited with accidentally discovering blue cheese when storing their cheese in cool, damp caves which encouraged mold growth. Over the centuries, blue cheese became popular across Europe with many regions developing their own unique varieties.

Stilton emerged much later, in the 18th century in England. It is named after the village of Stilton in Cambridgeshire, which is where it was first sold commercially. However, Stilton cheese itself originates from three English counties - Derbyshire, Leicestershire and Nottinghamshire.

While blue cheese has ancient roots across Europe, Stilton is a relatively new cheese that became popular in England during the Industrial Revolution. Both are now revered worldwide as premium cheese varieties.

Manufacturing Process and Ingredients

The basic manufacturing process for blue cheese and Stilton is quite similar. However, there are some subtle differences:

Milk Type: Most blue cheese is made from cow's milk. Stilton uses cow's milk as well. However, some varieties of blue cheese can also be made from sheep or goat's milk.
Pasteurization: Traditional blue cheese is made from raw or unpasteurized milk. However, today most commercial creameries use pasteurized milk. Stilton is also made from pasteurized milk.
Curdling: Rennet is added to milk to curdle it into curds and whey. The curds are then cut, drained and salted. This process is the same for both blue cheese and Stilton.
Penicillium Mold: This is the key step that gives these cheeses their blue veins and pungent flavor. Penicillium roqueforti or Penicillium glaucum molds are injected into the curds. Stilton uses Penicillium roqueforti while different types of blue cheese can use either mold variety.
Aging: Finally, the cheese wheels are aged in temperature and humidity controlled rooms. Blue cheese can be aged from 2 weeks to 6 months. Stilton is aged for 9-12 weeks only.

While the basics are similar, the choices of milk, mold and aging time impact the final texture and flavor.

Appearance and Texture

Blue cheese and Stilton look quite similar on the exterior with an off-white rind and cylindrical drum shape. However, the interior reveals some noticeable differences:

Color: Blue cheese has a white to light yellow interior with blue-green veins running through it. Stilton's interior is ivory colored with blue-grey veins.
Veining: Blue cheese usually has more extensive veining as the Penicillium mold is added earlier. Stilton has lighter veining as the mold is added later during production.
Texture: Blue cheese can range from soft and creamy to semi-soft and crumbly depending on age. Stilton has a drier, crumbly texture owing to its shorter aging time.
Rind: The natural rind on blue cheese is edible for most varieties. Stilton's rind is not typically eaten.

While difficult to distinguish visually, the textures clearly set them apart when tasting the cheeses.

Taste and Flavor Profile

The taste and flavor profiles of blue cheese vs. Stilton have some overlapping notes, but also clear differences:

Blue cheese has a sharp, tangy, pungent taste with salty and acidic notes. It has a strong blue cheese flavor.
Stilton is milder in flavor with nutty, buttery notes. It has a subtler blue cheese taste.
Blue cheese showcases more earthy, mushroom and grassy flavors owing to the different Penicillium strains used.
Stilton has a sweeter, creamier taste profile due to its shorter aging time.
Stronger blue cheeses like Gorgonzola can have spicy, peppery flavors. Milder Stilton does not have these taste notes.
Aged blue cheeses take on more sharp, acidic and salty flavors. Younger Stilton maintains its rounded buttery taste.

In terms of intensity and complexity, blue cheese has bolder savory, tangy flavors while Stilton leans towards mild, sweet notes.

Popular Uses and Pairings

The varied flavors and textures of blue cheese and Stilton make them suitable for different culinary uses:

Blue cheese works well in salads, dressings, dips. It can be crumbled, melted, or baked for cooking. Pair it with fruits, nuts, olives.
Stilton is great for cheeseboards, platters. It can be used in small amounts for sweet or savory baking. Pair it with chutneys, fruits, Port wine.
Pungent blue cheese pairs excellently with red wines, IPAs, stouts. Mild Stilton goes well with sweeter white wines, ciders.
Smooth blue cheese makes great sauces for dressing pasta, steak. Creamy Stilton is used for cheesecakes, tarts.
Crumbly blue cheese works as toppings for burgers, pizza, salads. Crumble Stilton is used in soups, vegetable dishes.

Blue cheese shines in strong, savory preparations while Stilton's subtler flavor suits lighter sweeter or savory applications.

Health Benefits

Both blue cheese and Stilton provide some valuable nutritional benefits:

Excellent source of protein and calcium which are vital for bone health.
Contains probiotics which promote gut health and improve digestion.
Provides antioxidants and vitamin K2 which may offer heart health benefits.
Blue cheese made from raw milk has higher amounts of vitamin B12, beneficial fats.
Stilton is a good option for the lactose-intolerant as the aging process reduces the lactose content.

However, owing to their high fat and salt content, both should be enjoyed in moderation as part of a balanced diet. Pregnant women should also avoid unpasteurized blue cheese.

Pricing and Availability

There are some key differences in the pricing and availability of these two cheeses:

Blue cheese is more widely available even in regular grocery stores. There are options at every price point - from $8 to $40 per pound.
Stilton has limited production and is harder to find. It is primarily sold at specialty cheese shops or gourmet grocery stores for around $15 to $30 per pound.
Artisanal blue cheeses made from raw milk are more expensive, like Roquefort which costs over $40 per pound.
Mass produced blue cheese made from pasteurized milk is quite affordable. Brands like Cracker Barrel can cost less than $10 per pound.
Stilton has strict regulations on manufacturing and all of it is produced in small batches, leading to higher pricing.

For the budget-conscious, blue cheese provides more affordable options. Cheese connoisseurs seeking specialty cheeses will find Stilton appealing despite its steeper price tag.

Environmental Sustainability

Blue cheese:

Can have higher carbon footprint due to extensive aging process requiring climate control.
Raw milk varieties have lower environmental impact owing to lack of pasteurization.
Local and artisanal production enhances sustainability by minimizing transportation.

Stilton:

Has lower carbon footprint as the aging time is much shorter.
Extensive regulations and local milk requirements ensure responsible production.
Limited dairies and small batch production leads to minimal wastage.

With growing awareness of sustainability, many modern creameries are adopting renewable energy, eco-friendly packaging and ethical farming practices for both varieties.

Quality Certification

Owing to their status as specialty cheeses, both blue cheese and Stilton have defined certifications:

Stilton has a Protected Designation of Origin (PDO) meaning it can only be made in Derbyshire, Leicestershire and Nottinghamshire in England using defined methods.
Prominent blue cheeses like Roquefort (France), Gorgonzola (Italy) and Cabrales (Spain) also have Protected Designation of Origin (PDO) protection.
To carry these marks, the cheeses must strictly follow local production regulations. This guarantees quality and tradition are maintained.
Many blue cheeses earn awards at global cheese championships, highlighting their exquisite taste and craftsmanship.

The certifications and accolades set quality benchmarks that assist buyers in identifying authentic, premium cheeses.

Key Differences

Here are some of the key differences between blue cheese and Stilton:

Blue cheese has a varying flavor profile from mild to strong depending on age and type. Stilton has a universally milder, sweeter taste.
Blue cheese textures range from soft to crumbly depending on the variety. Stilton has a consistently drier, crumbly texture.
Blue cheese ages for a wide period - from 2 weeks up to 6 months. Stilton ages for a standard 9-12 weeks only.
Prominent blue cheeses have PDO protection tying them to a location. Stilton is protected as a regional English specialty.
There are hundreds of blue cheese varieties available. Only seven dairies produce Stilton, making it far less common.

Key Takeaway: While blue cheese and Stilton share the characteristic blue veining, their differences in terms of flavor, texture, aging, and certifications set them apart.

Uses in Cooking

Blue cheese and Stilton can both be used in cooking, but owing to their differing strengths are suitable for different applications:

Smooth, creamy blue cheeses like Cambozola, Blue de Bresse and Danish Blue work very well for:
- Salad dressings, dips and sauces
- Pasta sauces
- Cheesecakes
- Vegetable gratin
Firm, crumbly blue cheeses like Roquefort, Gorgonzola and Cabrales are great for:
- Pizza, flatbreads
- Burgers, sandwiches
- Dipping
- Salad toppings
The subtler flavor of Stilton allows it to be used in:
- Soups
- Quiches, tarts
- Pudding, cheesecake
- Vegetable dishes

Understanding the nuances of each cheese enables selecting the right variety for enhancing specific dishes and tailoring to personal taste preferences.

Regional Popularity

Blue cheese and Stilton have distinct regional popularity:

Blue cheese is widely consumed across the United States and Europe. Popular varieties like Gorgonzola, Roquefort, Danish blue reflect the diverse choices available.
Stilton is predominantly popular across the United Kingdom as a legacy British cheese. White Stilton also offers a milder variation.
In their native countries like France, Italy and Spain, local blue cheese varieties are most common owing to culture and tradition.
International travelers and foodies seek out premium cheeses like Stilton as part of experiencing regional culinary specialties.

The global fame of blue cheese makes it universally recognized. Stilton's regional roots have enhanced its cachet as a traditional British cheese.

Pairing with Beverages

The varied intensity and flavors of these cheeses calls for different beverage pairings:

Mild blue cheeses complement white wines like chardonnay, Riesling and sparkling wines.
Stilton's creamy sweetness works well with ciders, ales, sweet white wines.
Stronger blue cheeses pair wonderfully with bold red wines like cabernet, shiraz and tempranillo.
Smooth textures and salty, tangy flavors of blue cheese match full-bodied beers like stouts and porters.
Stilton is a classic pairing with dessert wines like port, Madeira owing to its fruity profile.
Pungent blue cheeses call for sweet wines to balance their strong taste.

Understanding the flavor intensity allows selectively pairing cheeses and beverages that draw out the best qualities in each.

Interesting Facts

Blue cheese gets its distinct veining from penicillium mold spores - the same one used to produce penicillin antibiotics.
Contrary to its name, Stilton cheese cannot be made in the village of Stilton, which is not one of the three permitted counties.
Stilton was the first British cheese to be granted legal protection with its PDO status in 1996.
Gorgonzola piccante from Italy employs the same Penicillium mold as Roquefort for its bold blue veining.
Some blue cheeses are injected with metal rods to introduce air and enable the blue veining to develop internally.
White Stilton is a milder style of Stilton without any blue veining that is often used in desserts.
While Italy is now renowned for Gorgonzola, blue cheese has roots dating back to ancient Rome and France.

FAQs

What is the main difference between blue cheese and Stilton?

The main difference is that blue cheese has a varying flavor profile ranging from mild to very strong depending on the variety. Stilton has a more consistently mild, creamy, nutty flavor profile. Blue cheese also displays a wider range of textures.

Is Stilton a type of blue cheese?

Yes, Stilton is a type of blue cheese that originated in England in the 18th century. It differs from other blue cheeses in that it undergoes a shorter aging period leading to a moister, creamier texture and milder flavor.

What gives blue cheese its unique flavor?

The blue or green veins running through the cheese are created by introducing Penicillium cultures. The growth of this mold results in the characteristic pungent, tangy flavor and aroma of blue cheese. Different Penicillium strains impact the final flavor profile.

Can you eat the rind on Stilton?

The rind on Stilton cheese is not considered edible. It develops naturally to protect the cheese during aging but does not contribute to the flavor. The rind can be cut away before eating Stilton. Most blue cheeses do have an edible natural rind.

Is one more expensive than the other?

Owing to its highly localized production and strict regulations, Stilton is more expensive, retailing between $15 to $30 per pound. Widely produced blue cheeses are priced lower, starting at $8 per pound for basic grocery store varieties.

Conclusion

Blue cheese and Stilton share key characteristics - the use of Penicillium mold to create signature blue veining, a crumbly texture, and a potent flavor. But the choices of milk, aging, certifications and region of origin impart distinct differences as well, in terms of flavor complexity, texture, applications and pricing.

Stilton offers cheese lovers a more consistent, milder flavor profile coupled with creaminess.

Blue cheese presents a spectrum - from mellow to very strong, enabling pairing with different foods and beverages. Their unique qualities make both cheeses iconic examples within the blue cheese family.