| |
|
|
| |
IT TAKES UP TO 10-12 WEEKS TO MATURE A QUENBY HALL BLUE STILTON® |
|
| |
|
|
|
|
| |
First the blancmange like curd is laid down gently into the drying troughs |
|
| |
|
|
| |
 |
|
| |
When ready it is milled |
|
| |
|
|
|
 |
|
|
Then loaded into 10 inch tall plastic hoops where curds then fuse together to create a crumbly open texture |
|
| |
|
|
| |
 |
|
| |
The cylinders are then removed and the sides are 'rubbed up' to prevent premature bluing |
|
| |
|
|
| |
 |
|
| |
The cheese is transferred to the shelves in specially controlled environments.
Here the exterior grows crusty and yellow and inside acquires a smooth creamy texture |
|
| |
|
|
| |
 |
|
| |
The sides of the cheese are then pierced with stainless steel spikes to allow air to enter and the blue to form.
The Stilton is left to fully mature |
|
| |
|
|
| |
|
|
| |
|
|
| |
This project is supported under the England Rural Development Programme by the Department for Environment, Rural Affairs
and the European Agricultural Guidance and Guarantee Fund |
|
|
| |
|
|
