Stilton cheese or Blue cheese : classic English blue, rich, creamy texture , tangy flavor , aged with distinctive blue veins you can made it at home like shop .

Originating in the early 18th century, it is named after the village of Stilton, though it was never produced there. Instead, it was made in surrounding areas and sold at the village's famous coaching inns. Today, Stilton cheese is protected by European law and can only be produced in certain counties of England. Its recipe remains cherished, passed down through generations of cheesemakers.

Ingredients:

- 2 gallons of fresh cow's milk

- 1/8 teaspoon mesophilic culture

- 1/4 teaspoon Penicillium roqueforti mold powder

- 1/4 teaspoon calcium chloride diluted in 1/4 cup water

- 1/4 teaspoon liquid rennet diluted in 1/4 cup water

- 3 tablespoons cheese salt

Method:

1. Heat the milk in a large pot to 86°F (30°C), then remove from heat.

2. Sprinkle the mesophilic culture and Penicillium roqueforti mold powder over the surface of the milk and let it rehydrate for 1-2 minutes.

3. Gently stir the culture and mold powder into the milk using an up-and-down motion for 1 minute.

4. Cover the pot and let the milk culture for 1 hour at 86°F (30°C).

5. After an hour, add the diluted calcium chloride and rennet to the milk, stirring gently for 1 minute.

6. Cover the pot and let the milk sit undisturbed for 1-2 hours until a clean break forms when gently inserting a knife.

7. Cut the curd into 1/2-inch cubes and let them rest for 5 minutes.

8. Stir the curds gently for 15 minutes, then let them settle to the bottom of the pot.

9. Pour off the whey until the curds are just visible.

10. Ladle the curds into cheese molds lined with cheesecloth, pressing gently to remove excess whey.

11. Sprinkle cheese salt over the curds in the molds, then fold the cheesecloth over the top.

12. Press the cheese at 20 pounds of pressure for 20 minutes, then flip the cheese and press at 40 pounds for 12 hours.

13. Remove the cheese from the press, unwrap it, and air dry at room temperature for 2-3 days, flipping occasionally.

14. Transfer the cheese to a cheese cave or refrigerator and age at 50-55°F (10-13°C) for 6-8 weeks, turning weekly.

15. Once fully aged, enjoy the creamy, tangy goodness of homemade Stilton cheese!

Nutrition Value:

1. 2 gallons of fresh cow's milk:

  - Calories: Approximately 2400 kcal

  - Carbohydrates: Around 200g

  - Protein: Approximately 160g

  - Fat: Around 128g

  - Sodium: Varies based on processing and additives

  - Cholesterol: Approximately 640mg

  - Vitamins: Contains significant amounts of vitamins A, D, and B12

  - Minerals: Good source of calcium, phosphorus, and potassium

  - Nutritional Benefits: Provides essential nutrients like protein, calcium, and vitamins, supporting bone health, muscle growth, and overall well-being.

2. 1/8 teaspoon mesophilic culture:

  - Negligible caloric value

  - Negligible carbohydrates, protein, and fat

  - Negligible sodium and cholesterol

  - Contains beneficial bacteria that aid in the fermentation process, contributing to the development of flavor and texture in the cheese.

3. 1/4 teaspoon Penicillium roqueforti mold powder:

  - Negligible caloric value

  - Negligible carbohydrates, protein, and fat

  - Negligible sodium and cholesterol

  - Contributes to the distinctive blue veins and flavor characteristic of blue cheeses like Stilton.

4. 1/4 teaspoon calcium chloride diluted in 1/4 cup water:

  - Negligible caloric value

  - Negligible carbohydrates, protein, and fat

  - Negligible sodium and cholesterol

  - Helps improve the curd set, particularly in pasteurized milk, ensuring a firmer texture and better yield.

5. 1/4 teaspoon liquid rennet diluted in 1/4 cup water:

  - Negligible caloric value

  - Negligible carbohydrates, protein, and fat

  - Negligible sodium and cholesterol

  - Acts as a coagulant, causing the milk to form curds, essential for cheese-making.

6. 3 tablespoons cheese salt:

  - Negligible caloric value

  - Negligible carbohydrates, protein, and fat

  - Contains sodium, contributing to the flavor and preservation of the cheese.

  - Provides seasoning to enhance the taste of the cheese without overwhelming it with saltiness.

Overall, while some ingredients like cow's milk offer significant nutritional value, others like cultures and additives contribute primarily to the flavor, texture, and fermentation process of the cheese. Balancing these components results in a delicious and nutritious final product.