British cheese - the glory of Vintage Stilton

The cheese was originally a method of preservation of milk. Now that the cheese is a gourmet dinner, cheese, however, of good quality. Cheeses from different regions have their own characteristics in taste and texture, since the conditions that the bacterial fermentation is made in it. Makers May or pasteurized cheese, skimmed milk or whole milk and add the color. Different for different pH values and at all temperatures of fermentation influence the taste and texture of the final product. Cheese is a very personal thing. Many people are not strangers cheese. The French have never heard of most English cheeses. Get French cheese, but I will try. Camembert, Brie, are pasteurized and unpasteurized. See for unpasteurized milk cheeses. They bear no resemblance to the bland taste and variety pasteurized. Unpasteurized cheese is not suitable for very young children or the elderly. The cheese is English, what I was trained on. My lunches are used 1 / 4 of Lancashire cheese (and a steak and kidney pie). Lancashire cheese is soft, very light and very fragile. He is the best cut of a whole cheese. Eingeschweißt lancashire cheese is good for cooking, but's all. You can not keep lancashire cheese for a period of three or four days. The taste deteriorates on exposure to air. Lancashire is the best cheese grilled sandwiches, has a high melting point. Red Leicester cheese is another favorite. This has a nutty taste and tears in it. This is another cheese, the infinitely better if you just cut to eingeschweißt. Red Leicester has better features than the Lancashire, and works equally well on grilled sandwiches. Stilton cheese is crossed Leicestershire and veins is blue. You can buy, attack, attack and extra years Stilton. Note that if you have a preference for cheese vintage, that you are also on the type supermarket variety. Additional costs for the car collection of cheese is not high, but the taste of the comparison, it's incredible. You recognize a good Stilton crust. It takes about one centimeter thick crust and deep yellow cream. The cheese should be deep blue with a lot of yellow child is crossed. Most people do not eat the crust on the Stilton, but is edible. If you eat Stilton years without drinking ten or twenty years, the use of your lack of taste, as desrcibed excited. You can enjoy the quality of the port, as regards the taste of your breasts will. The best Stilton and port, which cost me Noval LB in 1991 with a self-collection Stilton. WOW! His eyes pop, taste Senate went so far, my breasts.