#14 Cropwell Bishop traditional (calf rennet) Stilton
On our couple of days off from the dairy we drove over to
Zouch, Nottinghamshire to stay at Andrew’s uncle & aunt’s little holiday
home. The main aim of our trip was to
visit Melton Mowbray and some Stilton factories. We tried a couple of the smaller factories
(there are only 5 left that still make proper PDO Stilton) but unfortunately we
couldn’t look through any of them due to health & safety regulations –
which is perfectly understandable. So we
purchased a large chunk of Stilton from the small shop at the factory in
Cropwell Bishop (at a very reasonable cost) and took this with us for a picnic
lunch along with a large Melton Mowbray pork pie and some cherries (see
picture!).
The cheese we purchased was made with calf rennet – the traditional
way. It appears that a lot of Stilton
produced now is made with non-animal rennet for vegetarians. It would be interesting to compare the
flavour of the two cheeses some time. Our
piece of cheese had nice even blue mould distribution in thin veins throughout the
centre. It looked medium in age – the
paste was still creamy without the darkness/brown that seems to develop inside
the rind on examples we have seen. The mouthfeel
was firm but nice and creamy, and the flavour was well-balanced. I usually find Stilton to be a little bitter,
no matter what the age, but we found this to have very little bitterness – which
was in balance with the rest of the flavours and saltiness. There was a savoury, slightly nutty flavour
in the background. A very nice piece of
cheese.
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| Lunch. Om nom. |
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