Blue Stilton

Oftentimes when people think of blue cheese, this is the guy that comes to mind: Blue Stilton, a classic. One of the oldest known cheeses, there’s evidence of this cheese’s production going back to the 1700’s. What originally started out as a pressed, cooked cream cheese has evolved over the years into what we recognize today as Stilton: un-pressed and semi-hard in firmness. This updated texture makes it great for crumbling and melting alike.

With an EU Protected Food Name, Blue Stilton has a number of requirements to meet in order for it to be called Blue Stilton. It must be made in one of the three English Counties of Derbyshire, Nottinghamsire, or Leicestershire and made from locally produced and pasteurized cow’s milk. Additionally, the cheese must not be pressed in its making and it must be cylindrical in shape, have its own naturally-formed rind, and have those gorgeous blue veins emanating from its center.

After being aged for about 6 weeks, stainless steel needles poke holes into the wheels of Stilton, allowing the veining process to begin and the blue mold to spread throughout; the cheese is aged for a minimum of 9 weeks total. Each wheel is then graded by a highly trained professional, ensuring that the Blue Stilton you get is top quality.

Falling a little more towards the heavier side, as far as blues go, this one is definitely a pick for blue lovers–not for the mild-hearted. Pair it with your favorite glass of Port Wine and a drizzle of your finest honey for an unforgettable experience.

For more detailed information on Blue Stilton, check out the cheese’s official website HERE.

Nokkelost

Just in time for the big Memorial Day weekend, we’ve got an old sought-after favorite in store for you here at the Bottle King Vineyard Markets. If you’re like me, you appreciate a good cheese with some stuff in it–and that’s exactly what we’ve got for you!

Originally hailing from Norway, Nokkelost is reminiscent of the Dutch cheese Leyden; however, this Norwegian counterpart is dotted with cumin and cloves instead of just caraway seeds. Because of these spices, Nokkelost is often also referred to as kuminost, or “cumin cheese.”

Nokkelost has been produced since the 17th century. It was modeled after the Leyden cheese and named for the city of Leiden; “nokkel” translates to “crossed keys”, the symbol on the city’s gates. The cheese is made with partially skimmed cow’s milk and then aged for two to three months, giving it a nice semi-hard texture. Left out to room temperature, it yields a smooth bite with fresh, warm spicy notes. Cube it up and snack on it with your favorite craft beer or wine, serve it alongside some pumpernickel bread, or melt it over potatoes and meat.

Increasingly hard to find, Nokkelost has become a hot commodity to its long-time followers. Luckily, all of our full-service Vineyard Markets here at Bottle King have just received a shipment, so hurry in fast and pick up your piece today!