However it is, Stilton is the only British cheese the name of which is a registered trade-mark and can only be produced from British milk in the counties of Leicestershire, Nottinghamshire and Derbyshire.

It is basically a blue cheese, with lines of blue mould running through it, and has been called "The King of Cheeses". It can also be bought as white Stilton, when it is a creamy, tangy cheese which goes well with fruit, and these days often has things mixed into it such as ginger, apricots and other fruit.

It used to be made on small farms, particularly in the Melton Mowbray area.

The other famous Leicestershire cheese is known as Red Leicester. It is a flaky, semi-hard cheese with a creamy taste which becomes stronger and nuttier as it ages. It's beautiful grilled on top of toast! Carrot or beetroot juice used to be added to give the characteristic orange-red colour, but nowadays annatto is used.

It was originally made on small farms throughout the county and became popular in London in Victorian times. My grandfather would have told you that the best Red Leicester, like the best Stilton, came from Melton Mowbray!

The other food for which Leicestershire is well-known is also from Melton Mowbray!

Pork pies are so much associated with the town that in the days when CB radios were very popular, Melton was referred to as "Pork Pie Town".

For those who aren't familiar with them, pork pies have a hot-water crust pastry and are eaten cold. The jellyish gravy from the pork is poured into the pie through a hole in the top and sets inside.

All this is making me very hungry! I'll be back with more at a later date.

This is just a little addition to my last "Bits and Pieces" about Leicestershire cheese.
I sent a copy to my mother, who, as I've mentioned before, grew up in East Leicestershire between the wars. This was her comment:

"I remember so well the whole Stiltons that my father used to have in the pantry waiting for them to "turn", which, I think, meant when the maggots appeared! I really love the early stages when it is creamy white but we were never allowed to cut it then. I seem to remember him pushing a metal thing down the middle of the cheese and pouring port in, but I may be mistaken, memories are very funny things from so long ago."

(Copywrite - Lynne Tann-watson)

This Page Last 13th December 1998