Stilton Cheese may only be produced in the counties of Leicestershire, Nottinghamshire and Derbyshire and is protected by a certification trademark. Below shows how Stilton is made at the Long Clawson Dairy.
Stages > | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 |
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Stage 1
Each morning our tankers collect approximately 20,000 gallons of milk from our member farms in Leicestershire and Nottinghamshire. The milk is brought back to the dairy at Long Clawson and tested by our laboratories.
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Stage 2
Before the milk may be used for cheese-making it is passed through the process of pasteurisation. Pasteurisation takes place when the milk is heated to 161°F or 71.7°C for 15 seconds, rendering it completely free from pathogens. The milk is cooled and then finally pumped into vats for cheese making. Here you see the pasteurisation room. |
Stage 3
The milk is pumped into either 1,000 or 4,000 gallon stainless steel vats. Here the starter culture and rennet are added to the milk, making the milk into curds. On the left of the picture you see the ingredients being raked to ensure even distribution. On the right the junket is being cut with an American cheese knife. |
Stage 4
The following morning, when the whey has drained, the curd is cut into six inch blocks, then milled and salted and finally tipped into cylindrical cheese hoops, each of which stands on its own square draining board. |
Stage 5
When the curds have settled in the hoops they are removed to the hastener room where they are turned top to tail daily for five days to facilitate further drainage. Here you see at the back of the room a pallet inverter making the job of turning the heavy cheese quicker and easier. |
Stage 6
On the sixth day the delicate curds are just firm enough to stand in their familiar drum shape and each one is carefully wrapped in film to support it. Now that it is no longer held in shape by the hoop, the cheese are kept in a cool room for three days then removed to the maturing room. |
Stage 7
In the maturing room the cheese are once again turned top to tail for the following seven days. This time to ensure the even development of the curds. |
Stage 8
In the sixth and seventh weeks the cheese are pierced or skewered with stainless steel needles to allow air to enter the centre of the cheese. This activates the penicillium mould present in the curd, encouraging the famous blue veining to appear. The cheese are left to ripen. |
Stage 9
After the second skewering the cheese are left for seven days and then the skilled cheese-grader comes to check their progress. The core of the cheese removed by the iron gives a cross section of the cheese which is then graded as to its ripeness and openness of texture. In other words, graded of how perfect a cheese is. |
Stage 10
Customers, whether wholesale or supermarket chain, can select the degree of ripeness they prefer and have their cheese cut and packed exactly to suit their needs. |
Stage 11
Our distribution is second to none, whether to the multiples by outside hauler or by our own vehicles into our wholesalers you can rely on us for consistency of delivery. |
Stage 12
The perfect end to a meal! |
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