Formagium — Index Caseorum Mundi

DOPGBRPDO-GB-0277

Mature Blue Stilton

Formaggio a pasta dura inglese

Immagine

Scheda tecnica

Paese
Regno Unito1 2
Regione
Midlands Orientali
Provincia
Leicestershire, Derbyshire, Nottinghamshire
Comune
—
Tipologia
Erborinato2 3
Latte
Vacca2 4 5 6
Crosta
Naturale8
Stagionatura minima
70 giorni (2,3 mesi)9
Grasso sul secco
almeno 48%7 · 35,5%3
Sale
—
Registrazione UE
PDO · PDO-GB-0277 · 21/06/19961
Consorzio di tutela
—

Varianti

Varianti
VarianteStagionatura minima
White Stilton7 giorni7
Blue Stilton42 giorni9
Mature Blue Stilton70 giorni (2,3 mesi)9
Vintage Blue Stilton105 giorni (3,4 mesi)9

Stilton — dati della denominazione

Valori del formaggio in generale, che le fonti non attribuiscono a una sua variante.

Consistenza della pasta
Semimolle4 6
Sapore
Delicato, Acidulo7
Aroma
Intenso, Nocciolato5
Struttura
Cremosa, Friabile, Occhiata, Scagliosa7
Wikidata
Q466749
Wikipedia
pt · ru · pl · sv · de · nl · ca · it · es · fr · ja · en

Mappa

Documenti Ufficiali & Fonti

  1. eAmbrosia — White Stilton cheese / Blue Stilton cheese (PDO-GB-0277)
  2. Wikidata Q466749 (CC0)
  3. Stilton (kaas) — nl.wikipedia (CC BY-SA 4.0)
  4. Stilton cheese — en.wikipedia (CC BY-SA 4.0)
  5. Stilton — es.wikipedia (CC BY-SA 4.0) Posee un fuerte aroma a nueces y su sabor, que se intensifica con la maduración, evoca intensamente a nueces y fruta.
  6. Стилтон — ru.wikipedia (CC BY-SA 4.0)
  7. Disciplinare di produzione — White Stilton cheese / Blue Stilton cheese (eAmbrosia, EN, PDF) Minimum 48 % milk fat in the dry matter. A fresh, clean, acidic flavour. A clean subtle flavour. A mellow mature flavour Internal: A uniform white colour,with a flaky or crumbly open moist texture#free from discolouration, gas holes and chalkiness. Internal: A uniform creamy white colour except for blue/green mould radiating from the centre with a velvety or flaky open texture free from gas holes and chalkiness. Internal: A uniform creamy yellow white colour except for blue/green mould radiating from the centre with a creamy/velvety texture, free from gas holes and chalkiness. Each variety can be made only from pasteurised cows milk. The milk is then pasteurised and pumped into stainless steel vats where a starter culture and rennet are added. The process for making White STILTON stops here. … After they have been wrapped and chilled the cheeses are ripe and ready for selling after about seven days.
  8. Stilton (formaggio) — it.wikipedia (CC BY-SA 4.0) Deve essere permesso al formaggio di creare la propria crosta in modo naturale.
  9. Scheda di sintesi — White Stilton cheese / Blue Stilton cheese (eAmbrosia, PDF) Blue Stilton is sold at a minimum of 6 weeks, Mature Blue at a minimum of 10 weeks and Vintage Blue at a minimum of 15 weeks.
  10. GOV.UK — stilton-blue-cheese (Open Government Licence v3.0)