Yes, blue Stilton cheese can be frozen, but it may alter the texture and flavor. It's best to wrap it tightly in plastic wrap and then place it in an airtight container or freezer bag to minimize exposure to air. While freezing can extend its shelf life, it's recommended to use it within a few months for the best quality. Thaw it in the refrigerator before use.
Stilton blue cheese.
Blue cheese souffle
Bleu d'Auvergne - Blue Cheese
Stilton comes in two forms1) White Stilton2) Blue StiltonBlue Stilton is made the same way as White Stilton but the cheese curds have a mould (Penicillium roquefortii) added to them during manufacture and the cheese is kept for the mould to grow in the cheese. This gives Blue Stilton a marbling of blue veins running through it and a lovely creamy taste. The blue veining gives Blue Stilton its name. Only seven dairies, using the original centuries-old recipe, are licensed to produce the creamy ivory-hued king of cheeses. So esteemed is Stilton's unique flavour and texture, it is the only British cheese graced with its own certification trademark.
Stilton cheese is not "fermented" as such. Like other blue-veined cheeses, such as Italian "Gorgonzola" and French "Roquefort", it gets its blue veins from the saprotrophic fungus Penicillium roqueforti. For more information on Stilton, see the related links.
There is no specific cheese called "trap stilton" that is widely known in the culinary world. It is possible that it could be a unique or localized variation of Stilton cheese, which is a type of blue cheese from England known for its rich and creamy texture.
The name is Huntsman cheese
Stilton is a cheese of England
Yes, Danish Blue and Stilton use or have used copper wire to create the blue veins in the cheese.
Yes, blue Stilton can be frozen. Wrap it tightly in plastic wrap or foil, then place in a resealable plastic freezer bag before storing in the freezer. Thaw in the refrigerator before consuming for the best texture.
Blue cheese works well, especially Blue Stilton from England. Why wouldn't Brie work?
Double Glouster and Blue Stilton