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21/10/09 - WHY 2009 IS THE YEAR OF THE STILTON

We know we've had a wonderful year this year, but it's nice to see The Independent agrees. To read the full article click here

29/09/09 - QUENBY HALL STILTON CROWNED "A KING AMONGST CHEESES" AT BRITISH CHEESE AWARDS 2009

Stilton from Quenby Hall, Leicestershire – the newest and smallest producer of the famous cheese - took the prestigious accolade of ‘Supreme Cheese Champion’ at the British Cheese Awards in Cardiff last week.

 

The 2009 awards saw 884 entries from 189 British Cheesemakers, which represents about 70% of the industry.

 

Freddie de Lisle, today’s owner of Quenby Hall who re-started production of the famous blue cheese at the dairy in 2005, said: “I've been eating Stilton all my life, and I decided if I was going to make it I was going to make it properly."

 

We can safely say he’s done just that - well done Quenby Hall!

 

www.quenbystilton.co.uk

24/09/09 - 'CAN'T COOK, WON'T COOK' KIDS FUELLED BY TAKEAWAY FOOD


FRESH FOOD OFF THE MENU FOR AN ENTIRE GENERATION

 
 

MANY young adults are being raised on takeaways and convenience food and have no idea how to cook with fresh ingredients, research published today reveals.

 

And the trend looks set to get worse as today’s kids are being educated by the repertoires of local takeaway menus and processed, microwavable meals.

 

69% of 18-34 years say that they eat a takeaway or microwaveable meal at least twice a week or more, and readily admit they have a lack of interest and awareness in fresh ingredients when it comes to cooking from scratch.

 

The research, conducted on behalf of the Stilton Cheese Makers’ Association, suggests that there is a big generation gap when it comes to our attitudes and abilities in the kitchen, and that convenience food is the order of the day for young Brits who are starting their own families.

 

The UK already has a poor reputation when it comes to protecting fresh, seasonal produce; supermarkets are increasingly stocking imported food that is not dependant on seasonality, so it may not be surprising that fresh, seasonal produce is falling out of favour with today’s young adults who want what they want, when they want it.

 

The research reveals that only 13% of 18-34 year olds cook with fresh ingredients on a daily basis, compared with over twice as many (28%) 55+ year olds.

 

And it’s Mancunians and Brummies who are the least likely to use fresh ingredients – with only three in ten Mancunians and the same portion of Brummies cooking fresh food more than twice a week.

 

The Brits who cook the most fresh meals live in Northern Ireland but, even then, the figures are surprisingly low – just 38% of those say they cook fresh food three or four times a week.

 

Celebrity chef Gizzi Erskine, an ambassador for Stilton Cheese, is stunned by the new research and has launched a national campaign to get young people more interested in food and cookery by acting as a worthy role-model that they can more easily relate to.

 

She said: “We have an entire generation of young adults who admit to having little or no interest in cooking with fresh British produce. We are at risk of losing a very important part of our heritage – the ability to cook fresh British meals – and I don’t intend to let that happen.

 

“I hope that I can influence young people and get them cooking again, not just relying on take-outs and convenience food. The beauty of cooking with a product like Stilton is its versatility and ease of use. A little also goes a long way making it a very cost effective ingredient.”

 

Gizzi, who understands the needs and wants of the average young person, intends to dispel the myth that cookery is difficult and time-consuming by talking through basic cookery skills in a language that young people will understand. She hopes that her videos and simple recipes will spark passion in the younger generation and prove that anyone can create delicious meals from scratch. In these tight economic conditions she intends to show how you can also save money by cooking from scratch.

 

Wannabe cooks can watch Gizzi produce five quick and easy meals here:

Smoked Salmon & Stilton Dressing

Stilton Dip with Crudites

Steak & Stilton Sandwich

Ultimate Stilton Burger

Stilton Pork Chop

23/09/09 - STILTON: SNACK OF THE STARS

The king of cheese really is a modern rock and roll snack. This week Lime Pictures – producers of Channel 4 soap Hollyoaks – asked us to send some Stilton for their celebrity guests to snack on whilst filming their spin-off show ‘The Hollyoaks Music Programme’.

 

Artists due to take part on the show include The Saturdays, The Veronicas, N-Dubz and Mr Hudson.

 

Shunning the usual rock’n’roll requests for bowls of just green M & M’s or Himalayan mountain water sexy Australian Electro-pop duo The Veronicas – twin sisters Jessica and Lisa Origliasso – requested a cheese board to nibble on between filming.

 

Charlotte Topliss, of Lime Pictures said: “Stilton is such a classic, when The Veronicas requested the cheese board, I thought would be great to have in the mix.”

 

We couldn’t agree more - Enjoy ladies!

 

 

21/09/09 - NEW RESEARCH REVEALS A CHEESE CALLED STILTON WAS ONCE PRODUCED IN THE LOCAL AREA

 

 

STILTON CHEESE – WHO DO YOU THINK YOU ARE?

Evidence shows a cheese called Stilton was produced in or around the village of Stilton in the early 18th Century

 

FOR years it has been believed that the King of English cheese, Stilton, was never actually produced in the village of Stilton, despite its name being associated with the village. However, research carried out by Richard Landy, a resident of the village, using Google Books open library, has revealed that a cheese called Stilton was once produced in the local area.

Texts from the late 18th century onwards had always suggested that Stilton cheese was originally produced in Leicestershire and was made famous after being sold from The Bell Inn in the village of Stilton, on the Great North Road.

In 1724, Daniel Defoe referred to Stilton village as being “famous for cheese”.

Richard’s research has revealed a recipe dating from that period for a pressed, cooked, cream cheese which was called Stilton and was produced in the village. Defoe referred to it as the ‘English Parmesan’ and it seems that the cheese was kept for some time before being sold.

The recipe suggests a high quality, hard cream cheese which, unlike most cheeses of this time, was made from milk to which extra cream had been added.

 Nigel White, Secretary of  the SCMA, explains: “Although a cheese called Stilton was produced in the village, we believe that the finished product would bear very little resemblance to the blue Stilton cheese produced in modern times. We now think that production ceased in the area in the second half of the 18th century as production moved to Leicestershire.

“No one person invented Stilton – it evolved over time from this pressed cooked cheese to the cheese we have today - an unpressed, semi-hard, blue veined cheese.

“There are still many ‘missing links’ within Stilton’s history and we appreciate all the work that the villagers of Stilton have put into this research, not to mention collaborative research done by Matthew O’Callaghan in Melton Mowbray. We welcome any new information that sheds light on the King of English cheese’s heritage and urge anyone who has further knowledge about its evolution in the first half of the 18th century, to get in touch.”

As a result of the findings, all official Stilton Cheese Makers’ Association resources will in due course be amended to reflect the latest information on Stilton’s heritage.

For more information, interviews, recipes and images please contact Nikki Girvan or Graeme Anthony at Brazen PR on 0161 923 4994 or email stilton@brazenpr.com


 

16/09/09 - KING MEETS THE KING OF CHEESE AS HAIRY BIKERS VISIT LEICESTERSHIRE

Eager to find out how “the blue bits get in Stilton” The Hairy Bikers, Si King and Dave Myers visited Tuxford and Tebbutt dairy as part of their Food Tour of Britain.

 

Alan Whiston, of Tuxford and Tebbutt, demonstrated how each Stilton is pierced with stainless steel needles and left to let the oxygen present in the atmosphere to enter the cheese and allow the distinctive blue mould to form.

 

After tasting Stilton at various stages of the maturation process the celebrity chefs hopped back on their bikes with a sample and cooked up a storm at the Red Lion in in Stathern.

 

Why not try their delicious ‘Taste of Leicestershire’ dish: Beef and Stilton pie with celeriac mash and honey-roasted beetroot.

 

 

14/09/09 - STILTON HAILED AS HANGOVER CURE

Paul A Young

Of the many weird and wonderful hangover cures we’ve come across this has to be our favourite – Honey-cured Bacon, Stilton and Chocolate sandwich, created by master chocolatier Paul. A. Young.
 
Proving that Stilton is a contemporary and versatile ingredient Paul’s recipe features in the ‘Alchemy’ section of his cookbook Adventures with Chocolate and foodies were all a-twitter about the unusual combination last week.
 
The chocolatier claims that the Stilton and Chocolate based sandwich is his favourite hangover cure.

He says: "I wanted to create something that was rustic and totally British in authenticity.

"I love slow proved bread, dry cured bacon and mature stilton and bring them together with chocolate because Stilton and Chocolate have similar flavor compounds. This sandwich has everything in texture and balance of flavour."

Why don’t you try it at home and tell us what you think?

Honey-cured Bacon, Stilton and Chocolate Sandwich A combination of honey-cured bacon, rich dark chocolate and ripe tangy Stilton. Mouthwatering and satisfying.

INGREDIENTS

4 thick slices of hand-cut, crusty white bread

Soft salted butter, for spreading

50g Venezuelan 72% dark chocolate

6 rashers honey-cured bacon

75g very ripe Stilton

METHOD

Preheat the grill until very hot.

Lightly toast the bread on both sides then spread with butter. Grate the chocolate on top and return to the grill briefly to melt.

Remove and immediately put the bacon under the grill until the edges are crisp and caramelised.

Place on top of the chocolate amd finish with a generous crumbling of Stilton.

Lay the remaining buttered slice on top and press firmly. Cut diagonally and enjoy

Taken from Adventures with Chocolate by Paul A. Young. Published by Kyle Cathie, priced £17.99

 

10/08/09 - STILTON PROTECTED STATUS CHAMPIONED BY THE DAILY MIRROR

We're thrilled to see Stilton once again described as a 'national treasure', this time by the Daily Mirror. Keep on enjoying the King of Cheese...

06/08/09 - STILTON RETAINS ITS CROWN AS THE KING OF ENGLISH CHEESE

As the reigning King of English cheese, Stilton once again went to battle at this year's International Cheese Awards held last week at Nantwich.

Fighting off the competition not only from Britain's illustrious cheeseboard, but the worlds', Stilton was crowned victorious after being named Supreme Champion at the biggest cheese competition in the world.

Representing the Stilton Cheese Makers', it was a fine blue cheese produced by Cropwell Bishop Creamery that earned the prestigious accolade and once again writes Stilton's grand name into the history books. Howver in total four of the Stilton producing dairies claimed first prizes in different classes. 

With Stilton's heritage traced back to the early 18th century, the win signifies yet another highlight within the cheese's famous life.

Three cheers for Stilton, long live the King!

03/08/09 - BIG CHEESE SVEN GORAN ERIKSSON ARRIVES TO THE SWEET SMELL OF STILTON AT NOTTS COUNTY

WELCOMING Sven Goran Eriksson to his new role as director of football at Notts County FC, the Stilton Cheese Makers’ Association (SCMA) has introduced Nottingham’s newest icon, to the city’s original icon – Stilton cheese.

A full wheel of blue cheese was sent to Meadow Lane by the SCMA on behalf of the people of Nottinghamshire, as a welcoming gift for the club’s latest signing. The cheese was produced locally by Cropwell Bishop Creamery, one of only six dairies licensed to produce Stilton.

Hoping to encourage ‘old blue eyes’ to embrace Nottinghamshire life, it seems Sven can’t escape the colour blue with past reminders including the blue of Lazio, Man City blue and of course, his blue antics at the FA.

Who knows, we may even see his image appearing in the cut face of a blue Stilton – this is how it might look!