Why are Stilton and Port such a perfect combination? Let’s explore this delicious question here.
About Stilton Cheese
Castello tells us that “The art of making Stilton has remained very much the same as when it was first produced. Only made in certain parts of England, production relies on careful selection and maturing.” The site describes Stilton as having “a beautiful interior, streaked like marble, [with a] texture is crumbly and almost soft – relatively delicate compared to its stout and bold flavors. Intense and rich, the taste is complex, opening with creamy and nutty specks, followed by a salty finish that sticks to your palate.” Stilton has a rich, intense flavor that is less salty than that of a Roquerfort.
How is Stilton made? “Fresh pasteurized milk is poured into large vats at dawn every day, followed by a blend of cultures and rennet. A special yeast that allows for the mold to develop and grow at a quickened rate is also included in the mixture. Once the milk has curdled, it is cut, separated and left for the whey to strain off. Milled and salted, the curd is then transferred into molds. Workers then place the molds on shelves and turn them daily, making sure never to compress the curd, as this would prevent the fostering of the flaky texture. Almost a week later, the curd is smoothed by hand and set to age for around five weeks. At this point, the cheese is pierced with steel needles, allowing the blue veins to breathe and grow. After nine weeks, the cheese is ready to be sent out to shops.”
About Port
Port is a fortified wine from Portugal. In an article I wrote about Port a number of years ago, I describe it as “sweet, full-bodied wine that is served as a dessert wine and is made using a variety of grapes in two major styles: Ruby and Tawny. Ruby is red, with berry and chocolate flavors. Tawny is tawny colored, with notes of caramel and nuts and is sweet than Ruby. Depending on the type, you will get aromas and flavors of plum, cinnamon, wood, raspberry, blackberry, caramel and chocolate.”
Port is high in alcohol, thanks to the addition of brandy.
About the Combination of Stilton and Port
PunchDrink gives two perfect explanations for this perfect combination:
- “The reason Port and Stilton works so well together is that the sweetness of the wine is nicely balanced by the pungent saltiness of the creamy blue cheese. The flavors marry in your mouth into something wonderful, which keeps you coming back for sip after sip.”
- “Salty and sweet, tangy and dry, fudgy and bright, there is something primal about it, drawing on hundreds of years of indulgence and pleasure-seeking.”
I’d like to close with a quote from cheese educator and journalist Christine Clark: “This pairing brings out harmony in contrasting two extremes: The sweetness of the port is balanced by the super savory, salty blue cheese and both are lovelier for it.”
YUM!!!
