Stilton cheese

Stilton Cheese

　　    In accordance with the Memorandum of Understanding on Geographical Indications signed on September 5, 2005, between the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China and the Directorate-General for Trade of the European Commission, and upon recommendation by the European Commission, the application by the Stilton Cheese Makers Association for the registration of White Stilton Cheese/Blue Stilton Cheese as protected geographical indication products in the People's Republic of China has been reviewed and approved by the expert technical review organized by the General Administration of Quality Supervision, Inspection and Quarantine in accordance with the Provisions on the Protection of Geographical Indication Products. Approval is hereby granted to implement protection for White Stilton Cheese/Blue Stilton Cheese (White Stilton cheese/Blue Stilton cheese) within the territory of the People's Republic of China as of this date.

　　    Attachment: Quality and Technical Requirements for White Stilton Cheese/Blue Stilton Cheese (White Stilton cheese/Blue Stilton cheese)

　　                 Approval Announcement

　　    Attachments

　　    White Stilton Cheese/Blue Stilton Cheese

　　    (White Stilton cheese/Blue Stilton cheese)

　　    Quality and Technical Requirements

　　    I. Name

　　    White Stilton Cheese/Blue Stilton Cheese (White Stilton cheese/Blue Stilton cheese).

　　    II. Place of Origin

　　    The counties of Leicestershire, Derbyshire, and Nottinghamshire in the United Kingdom.

　　    III. Product Description

　　    1. White Stilton Cheese: A white cylindrical cheese made from whole pasteurized milk sourced from Leicestershire, Derbyshire, and Nottinghamshire (milk from neighboring counties may be used when in short supply), which may be standardized seasonally. It is not pressed into shape and has a naturally formed rind. It has the following characteristics:

　　    (1) Flavor: Fresh, pure, with acidity.

　　    (2) Texture: ① Interior: Uniform white color, small flaky or granular texture, no discoloration, no holes, no white spots. ② Exterior: Smooth, moist, white rind, no grain, no flaws, no mites.

　　    (3) Shape: Cylindrical, with regular and uniform circumference.

　　    (4) Fat: Not less than 48% fat in the solids.

　　    2. Blue Stilton Cheese: A blue-veined cylindrical cheese made from whole pasteurized milk sourced from Leicestershire, Derbyshire, and Nottinghamshire (milk from neighboring counties may be used when in short supply), which may be standardized seasonally. It is not pressed into shape and has a naturally formed rind.

　　    (1) Flavor: Pure, mild.

　　    (2) Texture: ① Interior: Uniform off-white color, blue/green veins radiating from the center, velvety or flaky texture, no holes, no white spots. ② Exterior: Slightly wrinkled rind.

　　    (3) Color: Varied.

　　    (4) Shape: Cylindrical, with regular and uniform circumference.

　　    (5) Fat: Not less than 48% fat in the solids.

　　    3. Mature Stilton Blue Cheese or Aged Stilton Blue Cheese: Fully matured blue cylindrical cheese made from whole pasteurized milk sourced from Leicestershire, Derbyshire, and Nottinghamshire (milk from neighboring counties may be used when in short supply), which may be standardized seasonally. It is not pressed into shape and has a naturally formed rind.

　　    (1) Flavor: Full-bodied taste.

　　    (2) Texture: ① Interior: Uniform yellow-white color, blue/green veins radiating from the center, creamy/velvety texture, no holes, no white spots. ② Exterior: Slightly wrinkled rind.

　　    (3) Color: Varied.

　　(4) Shape: Cylindrical, with a regular and uniform circumference.

　　(5) Fat: The fat content in the solids must be no less than 48%.

　　4. Safety and other quality and technical requirements: All the aforementioned products within the territory of the People’s Republic of China must comply with the relevant national regulations of the People’s Republic of China regarding safety and other quality and technical requirements.

　　IV. Natural and Human Factors

　　This cheese became famous in the early 18th century when it was sold at the Bell Inn. The Bell Inn was a coaching inn located on the Great North Road in the town of Stilton. The earliest written reference to Stilton White Cheese appears in Daniel Defoe’s 1727 book A Tour thro’ the Whole Island of Great Britain, where he recorded that in 1722 he “passed through Stilton, a town famous for its cheese.” At that time, Stilton was part of the Melton Mowbray area in Leicestershire, and for at least the past 80 years, the name Stilton has been used exclusively for cheese produced in that region according to specific methods.

　　V. Production Methods

　　1. Stilton White Cheese: Fresh milk is brought in from Leicestershire, Derbyshire, and Nottinghamshire (milk from nearby counties may also be used if there is a shortage). The milk undergoes laboratory testing and may be standardized according to the season. It is then pasteurized, poured into vats, and starter cultures and rennet are added. Once curds form, they are cut with a knife to separate the whey. The next day, the curds are cut into smaller pieces to form walnut-sized curd blocks, which are then salted and placed in cylindrical cheese molds.

　　(1) In a controlled temperature and humidity environment, the curds in the molds separate from the whey and settle evenly. The molds are then inverted to accelerate whey separation. Over the next 7 days, the molds are frequently inverted to ensure even moisture distribution.

　　(2) Once the curds have settled into the distinctive Stilton drum shape, the molds are removed and the cheese is sealed in packaging. This helps form the rind. After packaging and freezing, the cheese is ready for sale.

　　2. Stilton Blue Cheese and Mature/Stilton Blue or Aged Stilton Blue Cheese: Fresh milk is brought in from Leicestershire, Derbyshire, and Nottinghamshire (milk from nearby counties may also be used if there is a shortage). The milk undergoes laboratory testing and may be standardized according to the season. It is then pasteurized, poured into vats, and starter cultures and rennet are added. Once curds form, they are cut with a knife to separate the whey. The next day, the curds are cut into smaller pieces to form walnut-sized curd blocks, which are then salted and placed in cylindrical cheese molds. At the same time as adding starter cultures, Penicillium roqueforti is introduced to the milk to create the veining characteristic of Stilton Blue Cheese, Mature/Stilton Blue, or Aged Stilton Blue Cheese.

　　(1) In a controlled temperature and humidity environment, the curds in the molds separate from the whey and settle evenly. The molds are then inverted to accelerate whey separation. Over the next 7 days, the molds are frequently inverted to ensure even moisture distribution.

　　(2) Once the curds have settled into the distinctive Stilton drum shape, the molds are removed and the cheese is sealed in packaging. This helps form the rind and prevents oxygen from entering the curds.

　　(3) Stilton Blue Cheese may proceed to Stage 3 or go directly to Stage 4. During this stage, the cheese is kept in a controlled temperature and humidity environment and is frequently inverted to ensure whey separation.

　　(4) After this, the frequency of inverting the Stilton Blue Cheese and Mature/Stilton Blue or Aged Stilton Blue Cheese is reduced, and the temperature and humidity are adjusted to provide optimal conditions for final maturation.

　　After six weeks, stainless steel needles are used to pierce the Stilton Blue Cheese and Mature/Stilton Blue or Aged Stilton Blue Cheese. This allows oxygen to enter the cheese, activating the Penicillium roqueforti in the curds and gradually developing the blue veining. The cheese is regularly inverted, pierced, and matured over time.

　　(5) Each batch of Stilton Blue Cheese and Mature/Stilton Blue or Aged Stilton Blue Cheese is individually categorized to meet consumer preferences for cheese maturity. Manufacturers can package and distribute the cheese according to customer requirements.

　　VI. Linkage:

　　The region’s unique geographical environment produces high-quality milk. Traditional processing techniques and craftsmanship, passed down through generations, have been refined and developed to produce cheeses with distinctive local characteristics.